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