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Vegetable tempura with beetroot hummus

Fast Ed brings Middle-eastern hommus with Japanese tempura.
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4-6
10M
1H 45M
1H 55M

Mixing Middle-eastern hommus and Japanese tempura with deep-fried seasonal vegetables, Ed’s making a spring delight. This mixed-up dish is a great snack for when friends drop-by or even works beautifully as a meat-free Monday option for the family. And by using seasonal vegetables, you’ll get better flavour, better nutrition and better prices.

Ingredients

Method

1.

Preheat oven to 200°C fan-forced (220°C conventional). Drizzle beetroot with 1 tablespoon of the oil, wrap in foil and arrange on an oven tray. Bake for 1½ hours, until very tender. Cool, then peel.

2.

Combine beetroot, chickpeas, ricotta, garlic, zest, juice and remaining oil in a food processor. Process until smooth and season. Mix in tahini gently.

3.

Whisk iced water and egg in a large bowl until smooth, then mix in plain flour very gently (ideally a few lumps will still be visible).

4.
Toss vegies in flour, then dip in batter. Fry in batches in hot (180°C) vegetable oil for 2 minutes, then drain on paper towel. Serve on a bed of beetroot hummus with a drizzle of oil, a sprinkle of poppy seeds and lemon.
tempura

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