Beetroot and Feta Dip and Carrot Hummus

Beetroot and Feta Dip

Prep time 20 mins | Cooking time 1 hour 20 mins | Makes about 1 cup

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Beetroot are at their peak so make the most of them in this vibrant tasty dip. It works wonders as part of my Middle-Eastern tear and share board with lamb and couscous.

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Ingredients

  • 1 large beetroot
  • 1 bulb garlic
  • ¼ cup walnuts, toasted, crumbled
  •  50g feta cheese
  • 2 tbsp olive oil

Roast the beetroot. Pre-heat an oven to 180ºC. Line a baking tray with baking paper. Scrub the beetroot under cold water. Trim the roots and stems from the beetroot. Cover the beetroot with foil and place onto the baking tray. Roast for 1 hour or until a skewer easily slides through the flesh. 30 mins into the roasting time cover the garlic bulb in foil and place onto the same baking tray and cook until tender. Allow both to cool completely.

Make the dip. Peel the beetroot and chop into cubes. Add to a food processor with the walnuts, feta and oil. Squeeze the garlic from its skins and add to the blender. Blitz until chunky or process to you liking. Remove the dip to a bowl, season with salt and pepper and stir to combine. Serve with flatbread or as past of the Middle Eastern Tear and Share Board.


Carrot Hummus

Prep time 20 mins | Cooking time 1 hour | Makes about 1/2 cup

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Sweet carrots pear perfectly with nutty tahini for a delicious hummus. It works wonders as part of the Middle Eastern Lamb and Cous Cous recipe.

Ingredients

  • 2 large carrots, chopped
  • 1 bulb garlic
  • 1 tbsp olive oil
  • 2 tbsp tahini

Roast the carrots. Pre-heat an oven to 180ºC. Line a baking tray with baking paper. Toss the carrots with the oil in a bowl. Spread across the baking tray and roast for 1 hour or until a skewer easily slides through the flesh. 30 mins into the roasting time cover the garlic bulb in foil and place onto the same baking tray and cook until tender. Allow both to cool completely.

Make the dip. Place the carrots to a food processor with the oil and tahini. Squeeze the garlic from its skins and add to the blender. Blitz until chunky or process to you liking. Remove the dip to a bowl, season with salt and pepper and stir to combine. Serve with flatbread or as past of the Middle Eastern Tear and Share Board.

Brendon’s Tips:

  • Stir any leftover beetroot or carrot dip through hot pasta and serve with grated parmesan.

I love receiving photos of your kitchen creations. Send me your recipes and dishes by tagging #brendonthesmilingchef and #whatsbrendoncooking on Instagram or Tweeting to @bthesmilingchef.

Happy Cooking and Keep Smiling,

Brendon 🙂

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