Be inspired with Recipes created by Chefs.
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|1||each||Artisan Turkish Loaf|
|400||g||Canned Chickpeas, Rinsed and Drained|
|5||g||Salt and Pepper|
|100||g||Canned Beetroot, Drained|
|150||g||Greek Style Yoghurt|
|75||g||Lebanese Cucumber, Deseeded and Finely Chopped|
|250||g||Greek Style Yoghurt|
|6||g||Mint, Finely Chopped|
To make the Hummus, place chickpeas, tahini, lemon juice, cumin and garlic in a food processor or blender. Blend until combined then gradually add oil and half the water, blending until smooth. If the consistency is still too thick for your liking, add a little more water. Season.
To make the Beetroot Yoghurt Dip, place drained beetroot and yoghurt in a food processor or blender. Blend until finely chopped (dip is better when not too smooth). Stir through chopped dill, season.
To make the Tzatziki, run a spoon along the middle of the cucumber to remove the seeds. Discard seeds and finely chop flesh. Place cucumber in a bowl and mix with yoghurt and mint, season.
Serve with sliced Artisan Turkish Loaf
Cost Per Serve $2.05