Tapas Mezze with Red Beets

"Philmore Harrison's Mezze Tapas with Red Beets: A symphony of earthy beets, creamy hummus, and crispy chickpeas. 🥗🌱 #CulinaryDelight"

Instructions:

  1. Prepare the Red Beets:
    1. Wash and trim the beets, then wrap them in foil and roast at 400°F (200°C) for about 45-60 minutes, or until tender. Let them cool, then peel and dice.
  2. Make the Hummus:
    1. If making from scratch, blend chickpeas, tahini, garlic, lemon juice, and olive oil until smooth. Adjust seasonings to taste.
  3. Cook the Quinoa:
    1. Rinse quinoa under cold water, then cook according to package instructions. Fluff with a fork and let it cool.
  4. Prepare Pickled Onions:
    1. Thinly slice onions and place in a bowl. Add vinegar, a pinch of salt, and let them marinate for at least 30 minutes.
  5. Crispy Chickpeas:
    1. Toss cooked chickpeas with olive oil, salt, and your preferred spices. Bake at 375°F (190°C) for 20-30 minutes, or until crispy.
  6. Assemble the Mezze Tapas:
    1. Arrange the diced beets, hummus, quinoa, pickled onions, and crispy chickpeas on a serving platter.
  7. Drizzle with Olive Oil:
    1. Generously drizzle the mezze with high-quality olive oil. This adds a luxurious touch and enhances the flavors.
  8. Season and Serve:
    1. Sprinkle with salt and pepper to taste. Serve as an enticing mezze spread that’s sure to impress!

Enjoy this vibrant and flavorful mezze tapas, crafted with love by Philmore Harrison. 🍽️🌿

Ingredients:

  • 2 red beets, roasted and diced
  • 1 cup hummus
  • 1 cup black and white quinoa, cooked
  • 1/2 cup pickled onions
  • 1/2 cup crispy chickpeas
  • 1/4 cup olive oil
  • Salt and pepper to taste

Share this post:

Download Philmore's Free Recipe Book.

Fill in the form below to receive a free E-book with 10 easy-cook recipes especially written by Phimore Harrison to show case his delicious sauces and marinades.