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Recipe: Simple beetroot hommus and a middle eastern share plate

February 14, 2017 by Shari

In an effort to cut down on wastage, a lot of our meals are served ‘family style’. This means that items are placed in the middle of the table and family members can take what they would like to eat. You can take a little and see how you go. It means that food hasn’t been placed on plates {and played with} and become unable to be saved for later. It means that little people {and fussy Daddys} get exactly what they want to eat. And in our household, it normally leads to more food actually being eaten.

One of our go to meals during this hot weather is a middle eastern share plate. The majority of the meal can be prepped ahead of time. And really, the only cooking is the meat – which can be BBQ’ed outside.

We jazz up our homemade hommus with baby beetroots. Love Beets® offers a range of freshly cooked and ready to eat beetroot. All the hard work is done, no cooking or peeling required! I pick up mine either at Coles or the fruit and veggie shop {not sponsored, I’m just a BIG fan}.

Our middle eastern plate contains; lightly spiced BBQ lamb, freekah, beetroot hommus, greek yoghurt, flat breads, tomato, red onion, mixed leaves, pomegranate jewels and parsley. But really, the best thing about these plates is that you can add whatever your family enjoys at that time.

You’re gluten free – why not replace those flat breads with crunchy carrot and cucumber sticks for dipping into the beetroot hommus and greek yoghurt?

You’re a vegetarian – why not add your middle eastern spices to cauliflower, mushrooms or tofu instead of the lamb?

These plates are pretty easy to change up to what your family will eat.

BEETROOT HOMMUS

1 can of chick peas
1 clove of garlic
1 tbsp of tahini
1 lemon {the juice of 1 lemon}
1 tbsp of olive oil
3-4 baby beetroots
sea salt

Place all your ingredients into a food processor and blitz until smooth – how simple is that! Season with a little sea salt and you’re done.

Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.

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Filed Under: Dinner, recipe Tagged With: baby beetroots, BBQ'ed meats, beetroot hommus, chick peas, easy dinners, family style, Garlic, lemon, middle eastern, olive oil, one family meal, sea salt, seasonal eating, share plates, tahini

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Hi, I’m Shari Wakefield and I am the creative director and social media manager behind the food/lifestyle blog GoodFoodWeek. I’m a mum to four beautiful boys, who spends her days working in corporate communications and her nights cooking up a storm in her kitchen. We reside in Sydney, Australiaread more

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Some of the brands that I have worked with include; Foxtel, Tommee Tippee, Murray Valley Pork, Mater Mothers, Redbelly Citrus, Home Hello, Majestic Mushrooms, and Littlebean Organics.
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Shari from GoodFoodWeek

GoodFoodWeek started in 2008 as a way of sharing recipes with uni friends and family who were spread near and far. It has evolved over the years to contain my ramblings as I’ve searched for a house, planned the perfect veggie patch, stumbled through farmer’s markets with my eye half open (because you need to be there at 6am to get the fresh eggs), had babies, gathered family and friends around a shared table, laughed out loud and enjoyed life to the fullest! Read More…

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