If you haven’t used liquid smoke before, you’re in for a real treat. You can find it at most speciality grocers, and it adds an amazing BBQ flavour to sauces, meats, soups and more. A little goes a long way. Great if you don’t have a BBQ to hand and end up doing these in the oven, like me in my little city apartment!
Did you know chickpeas are a great source of protein for vegans and veggies? They’re also great on the fibre front – so you can stay fuller for longer. WINNING.
- 2-3 golden beetroots
- 1/2 cup drained chickpeas
- 2 tsp chipotle spice
- 3 slices kent pumpkin
- olive oil spray
- black salt or sesame seeds (to garnish)
- Target Beetroot, cut into matchsticks (garnish)
- 1 tin chickpeas, drained (liquid reserved)
- 1/8 cup lemon juice
- 1 tsp liquid smoke (optional)
- 2 tbsp tahini
- 2 garlic cloves
- 1 teaspoon sea salt
- 2 tbsp extra virgin olive oil
- Wash the beets and wrap them in tinfoil, then add to a medium grill. Depending on the size of your beets, they can take anywhere between 20 minutes and an hour to cook through. Test regularly with a knife to see if slides in to the centre easily.
- Spray the slices of pumpkin with olive oil and add to the grill, cooking until soft and golden.
- Meanwhile, make the hummus by combining the chickpeas, lemon juice, liquid smoke, tahini, crushed garlic and salt in a blender or food processor. Add 1/4 cup of the reserved liquid from the chickpeas.
- Add all ingredients to blender and slowly add the oil, blending until smooth.
- Spread the hummus onto a platter, and top with the cooked beet and pumpkin.
- Finally, add the remaining chickpeas with a little olive oil into a hot pan, along with the chipotle spice. Fry over a high heat for 3-4 minutes until the chickpeas are golden.
- Tip the chickpeas and chipotle infused oil not the platter, and finish with beetroot matchsticks for crunch.