
Instructions:
- Prepare the Red Beets:
- 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.
- Make the Hummus:
- If making from scratch, blend chickpeas, tahini, garlic, lemon juice, and olive oil until smooth. Adjust seasonings to taste.
- Cook the Quinoa:
- Rinse quinoa under cold water, then cook according to package instructions. Fluff with a fork and let it cool.
- Prepare Pickled Onions:
- Thinly slice onions and place in a bowl. Add vinegar, a pinch of salt, and let them marinate for at least 30 minutes.
- Crispy Chickpeas:
- Toss cooked chickpeas with olive oil, salt, and your preferred spices. Bake at 375°F (190°C) for 20-30 minutes, or until crispy.
- Assemble the Mezze Tapas:
- Arrange the diced beets, hummus, quinoa, pickled onions, and crispy chickpeas on a serving platter.
- Drizzle with Olive Oil:
- Generously drizzle the mezze with high-quality olive oil. This adds a luxurious touch and enhances the flavors.
- Season and Serve:
- 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. 🍽️🌿