OK, OK, it’s not really paté…it’s a dip, but the word ‘dip’ is really too mundane for such a wonderful dish.
I made this over Christmas for my family when I was back home in Australia and they all loved it. The beetroot and the fresh herbs go so well together and the pita crisps are a perfect accompaniment, although you can use anything else you fancy :). I usually roast my own beets for this recipe but today I didn’t have the time, so I just used a pack of organic, cooked beetroot from the produce section and it was still awesome!
I’ve also included a quick rundown of my hummus recipe because I made this also. One dip just ain’t enough. On a side note, my sexy beast of a camera has been sent away for repairs 🙁 so the photos today are taken with an older (not so sexy) camera. So I apologise for any blurriness!
Makes: Almost 2 cups
- 4 medium cooked beets (around 250 gram)
- 2-3 cloves garlic (I used 3)
- A big handful of parsley and one of coriander
- 50g walnuts (I actually used a bit more, but just see how you go)
- 2 Tablespoons olive oil
- 1 Tablespoon vinegar
- Salt and pepper
- 1 pack of whole wheat pita bread
- Extra olive oil
Pre-heat your oven to 180°C/gas mark 6. Chop the beetroot and herbs and throw into a food processor with the walnuts and garlic. Process until you have a thick paste. Now add in the oil and vinegar and the salt and pepper. Pulse a few times and then taste for seasoning. Here you may want to add more oil or vinegar depending on how you sourced your beets. Place in a bowl and garnish with extra herbs. Set aside whilst you make crisps, because the longer you let the flavours meet each other and get acquainted, the better!
To make pita crisps, cut each into triangles and gently separate each in half. Lay flat and even onto a baking sheet/tray and brush with olive oil. Sprinkle with salt and pepper and bake in the oven for about 8-10 minutes. Watch them, I burnt my first batch!
For my hummus I basically go by a method of blend, taste, blend, taste. Throw into a processor a can of chickpeas (if you have time use dried and cooked), 2 cloves of garlic, a tablespoon of tahini, a great big squeeze of lemon juice, salt and pepper and olive oil. Like I said just blend and taste until you have the perfect mixture. I add in water as well to get a smoother consistency. Serve up both dips with the crisps and dig in! The crisps stay fresh for a few days in an airtight container, but the dips won’t last because you’ll devour them 🙂