Roasted beetroot & lentil hummus with white onion jam foccacia

Method

Roasted Beetroot & Lentil Hummus

1. Pre-heat oven to 180C.
2. Individually wrap the beetroot in tin foil, drizzle over a little oil and sprinkle over a touch of salt before wrapping.
3. Place in the oven and cook for 30 minutes before testing. Test by inserting a small knife to see if the beetroot is cooked. Once cooked allow to cool before removing skin.
4. While the beetroot is cooking, place the lentils into a small pot, cover with cold water and add a touch of salt. Bring to the boil and cook until tender. Once cooked drain.
5. Place the beetroot into a food processor and blitz until smooth. Add the lentils and blitz until smooth. Add the tahini and sea salt and blitz until all mixed in.

White Onion Jam Focaccia

1. In a bowl mix together flour, salt and the rosemary. Add water and yeast and combine until you have a dough, and all the flour is mixed in.
2. Place into an oiled container with the lid on and place in a warm spot.
3. Every 20 minutes over 1.5 hours, fold the dough four times on to itself with wet hands. After the 4th fold, tip onto a well -oiled tray and let it rest for 10 minutes. Stretch and dimple and then put on the olives.
4. Leave for another 10 – 15 minutes before spreading over the onion jam. Bake at 220*c for 20 minutes, but watch it. You want it nice and crispy.

White Onion Jam

1. Place all ingredients in a heavy-based saucepan. Cook on a medium heat for about 12 minutes or until thick and syrupy. Stir every couple of minutes.