1. Coarsely dice the beetroot. Peel the garlic. Rinse the chickpeas in a sieve, drain and purée with the beetroot, garlic, tahini, olive oil and lemon juice until creamy.
2. Add a little cold water to thin if needed. Season with cumin, salt and pepper. Spoon into a small bowl and sprinkle with the sesame seeds and micro greens.
3. For the crackers, heat a deep pan or deep fat fryer of oil to 170 °C. Break the rice paper in half or quarters and deep-fry briefly until puffed up. Remove with a slotted spoon and drain on kitchen paper. Serve with the hummus.
For more everyday inspiration, updates on the latest trends and exclusive offers, register now as a Stockland Member to receive monthly updates, latest news, and exclusive events from your local Stockland Shopping Centre.
All reasonable care has been taken to ensure that the information is correct at the time of the content going live. However, no warranty is given as to the accuracy of that information. The information may change from time to time without notice.
Our Privacy Policy sets out how we, Stockland Corporation Limited and our related companies and trusts (“We”), collect, use, store, disclose and manage your personal information. More information can be found here.
