Matt Sinclair's beetroot hummus is perfect when a crowd is about to converge on your home.
Matt Sinclair's beetroot hummus is perfect when a crowd is about to converge on your home. Contributed

RECIPE: Let's take a dip

SPRING is the season for entertaining.

This dip is really quick and easy to whip up if you've got unexpected guests.

Or keep it in the fridge for a go-to condiment that is full of flavour.

Homemade over store-bought any day!

Beetroot hummus with spiced tortilla crisps


INGREDIENTS: 4 small tortillas

2 tbs extra virgin olive oil

1 tsp fennel seed

1 tsp cumin seed

1 tsp dried oregano

½ tsp each salt and cracked pepper


Beetroot hummus - 300g cooked beetroot, chopped

400g canned chickpeas, drained and rinsed

1 large garlic clove, roughly chopped

1½ tbs tahini paste

zest and juice of 2 lemons

2-3 tbs extra virgin olive oil

salt and pepper


METHOD: Preheat oven to 180C and line two baking trays with greaseproof paper. In a mortar and pestle, coarsely grind the fennel and cumin seeds, oregano and salt and pepper.

Cut tortillas into irregular strips and place in a mixing bowl with the olive oil and spice mix. Toss to coat evenly.

Lay out on the baking trays and avoid them touching. Place in the oven for about 7-8 minutes or until golden brown and crisp. Remove and transfer to a wire rack to cool.

Beetroot hummus - Place the beetroot, chickpeas, garlic, tahini paste and lemon zest in a food processor and pulse to combine.

Scrape down any larger pieces, add half the lemon juice, two tablespoons of olive oil and season with salt and freshly cracked black pepper. Blitz to combine.

Taste and adjust with extra lemon juice, olive oil or salt and pepper if required. Transfer to serving dish and serve with spiced tortilla crisps on the side.

More at Facebook - Matt Sinclair and Instagram @_matt_sinclair

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