Recipe Index

Ingredients

• 1¼ oz taco flour
• 1 oz plain flour, plus extra for dusting
• ½ tsp baking powder
• ½ oz coconut oil
• 2¼ oz beetroot juice
• 2⅔ oz steamed beetroot
• 2¼ oz chickpeas, drained
• pinch paprika
• pinch ground cumin
• pinch caraway seeds
• ½ tsp tahini
• 1¾ oz olive oil
• ½ tsp salt
• ½ lemon, juice only
• 1 oz beetroot powder (optional)
• salt and freshly ground black pepper
• 1 red onion, thinly sliced
• 3½ fl oz cider vinegar or white wine vinegar
• 3½ oz caster sugar
• boiling water (enough to cover the red onions)
• steamed beetroot, finely diced
• feta cheese, diced
• pumpkin seeds
• small salad leaves

Method

1. Rub the taco flour, plain flour, baking powder and coconut oil together in a large bowl to a breadcrumb texture for the taco dough, then add the beetroot juice gradually until a thoroughly combined, slightly tacky dough forms.
2. Divide the dough into ¾ oz portions, roll them into balls, and rest them for 30 minutes.
3. Press each ball between two squares of greaseproof paper in a taco press, or roll it out on a lightly floured surface with a rolling pin, into a small taco round.
4. Cook each taco in a dry frying pan over medium heat for 2 minutes per side until slightly blistered on both sides, and wrap the cooked tacos in a tea towel to keep warm while the rest are made.
5. Blend the steamed beetroot, chickpeas, paprika, cumin, caraway seeds, tahini, olive oil, ½ teaspoon salt, lemon juice and beetroot powder, if using, in a food processor until almost smooth for the hummus, and season it with salt and pepper.
6. Put the sliced red onion in a heatproof bowl, pour boiling water over it to cover, and leave it under a plate until cool, which takes the harsh edge off, then drain the onion.
7. Boil 3½ fl oz water with the cider vinegar and caster sugar in a saucepan, pour that pickling liquid over the drained onions in a clean bowl, and leave the mixture until cool before spooning it into a clean jar.
8. Fill each taco with a spoonful of beetroot hummus, a few chunks of finely diced steamed beetroot and diced feta, and finish with pickled onions, pumpkin seeds and small salad leaves on a big platter.

Prep: 2 h · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data