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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep6 - Albanian Pita with Beetroot Hummus

Team:Gianni & Zanna







Toasted crushed pistachios and finely chopped dill, to garnish



3 medium beetroots

400g can chickpeas, drained, rinsed

1 lemon, juiced

2 garlic cloves, crushed

2 tbs tahini

1 tsp salt

½tsp smoked paprika

¼tsp chilli flakes



250g plain flour, plus extra, to dust

½tsp salt

100g butter, melted



2 eggs, lightly beaten

150g Bulgarian feta cheese, crumbled

100g plain yoghurt



  1. To make hummus, preheat oven to 180C. Enclose each beetroot in a piece of foil and roast for 1 hour or until tender.
  2. Meanwhile, grease a 20cm square cake pan.
  3. To make pastry, place flour, salt and 125ml (½cup) water in the bowl of an electric mixer fitted with a dough hook. Knead until combined and a dough forms.
  4. Turn dough out onto a lightly floured surface and knead until smooth and elastic. Divide dough into 30 portions. Using a rolling pin, roll out each dough portion into a 2mm-thick circle. Stack 15 circles on top of each other, brushing with melted butter in between. Repeat with remaining circles and butter.
  5. Using a rolling pin, roll out each circle stack into a rectangle, large enough to line base and sides of prepared pan, leaving 3cm overhanging. Place one pastry sheet in pan.
  6. To make filling, stir all ingredients in a large bowl until combined. Season with pepper.
  7. Pour filling over pastry. Top with second pastry sheet. Fold in sides. Using a fork, crimp edges to seal. Brush top with remaining butter.
  8. Bake for 45-50 minutes or until pastry is crisp and golden. Set aside for 15 minutes to cool. Carefully turn out onto a board. Using scissors, cut into 10 rectangles.
  9. To continue making hummus, peel roasted beetroot and coarsely chop. Place in a food processor with remaining ingredients and process until smooth and combined. Season with pepper.
  10. Divide pita slices among serving plates. Add a spoonful of hummus to each plate. Garnish hummus with pistachios and dill to serve.