Chef Stephen’s – Food that brings people together

Photograph of a bowl of humous a la beetrave

Feasts have always played an important role in the history of empires across the
globe, and the breaking of bread and sharing of meals have long played a part in uniting cultures, communities and families by bringing people together in a convivial and uninhibited way, where all differences can be left aside at the table. Let’s build longer tables and not higher walls!

I love teaching simple healthy recipes and I get to do this on a regular basis teaching mums on the emergency housing
programme with Te Tuinga in Greerton.

It’s now SPRING so you guessed, it’s the season for entertaining.

This dip is really quick and easy to whip up if you’ve got unexpected guests. Or keep it in the fridge for a go-to dip that is full of gutsy flavour.

Beetroot hummus with spiced tortilla crisps

–  4 small tortillas

–  Beetroot hummus – 300g cooked beetroot, chopped

–  2 tbs extra virgin olive oil

–  1 tsp fennel seed

–  1 tsp cumin seed

–  1 tsp dried oregano

–  ½ tsp each salt & cracked pepper

–  400g canned chickpeas, drained and rinsed

–  1 lge garlic clove, roughly chopped

–  1½ tbs tahini paste

–  zest and juice of 2 lemons

–  2-3 tbs extra virgin olive oil

–  salt and pepper



Preheat oven to 180C and line two baking trays with greaseproof paper. In a mortar and pestle, coarsely grind the fennel and cumin seeds, oregano and salt and pepper.

Cut tortillas into irregular strips and place in a mixing bowl with the olive oil and spice mix. Toss to coat evenly.

Lay out on the baking trays and avoid them touching. Place in the oven for about 7-8 minutes or until golden brown and crisp. Remove and transfer to a wire rack to cool.

Beetroot hummus – Place the beetroot, chickpeas, garlic, tahini paste and lemon zest in a food processor and pulse to combine.

Scrape down any larger pieces, add half the lemon juice, two tablespoons of olive oil and season with salt and freshly cracked black pepper. Blitz to combine.

Taste and adjust with extra lemon juice, olive oil or salt and pepper if required. Transfer to serving dish and serve with spiced tortilla crisps on the side.

Homemade, over store-bought any day!

Bon Appetit


By Stephen Wilson

I write for this magazine because it is all about good taste.


Also read about Stephen’s recent Exceptional Adult Educator award on page 32.