Vegetable tempura with beetroot hummus recipe Recipe

Name: Vegetable tempura with beetroot hummus
Prep time: 10 min
Cook time: 105 min
Total time: 115 min
Yield: 4-6
Ingredients: 2 large beetroot; ⅓ cup extra virgin olive oil; 400g can chickpeas, drained; 150g ricotta; 2 cloves garlic, crushed; Finely grated zest and juice of 2 limes; Sea-salt flakes and freshly ground black pepper, to season; 100g tahini; 1 cup iced water; 1 free-range egg; 1 cup plain flour; 4 cups garden vegetables (beans, topped and tailed, broccolini, onion and fennel, sliced); ½ cup rice flour; Vegetable oil, for deep-frying; Extra virgin olive oil, poppy seeds and lemon wedges, to serve

Vegetable tempura with beetroot hummus

Fast Ed brings Middle-eastern hommus with Japanese tempura.

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Serves 4-6

Prep

10M

Cook

1H 45M

Total

1H 55M

Skip to Recipe

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

2 large beetroot

⅓ cup extra virgin olive oil

400g can chickpeas, drained

150g ricotta

2 cloves garlic, crushed

Finely grated zest and juice of 2 limes

Sea-salt flakes and freshly ground black pepper, to season

100g tahini

1 cup iced water

1 free-range egg

1 cup plain flour

4 cups garden vegetables (beans, topped and tailed, broccolini, onion and fennel, sliced)

½ cup rice flour

Vegetable oil, for deep-frying

Extra virgin olive oil, poppy seeds and lemon wedges, to serve

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).

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.

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Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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