Ingredients

Steps

• Preheat the oven to 180°C.
• Blend the anchovies, olive oil, garlic, parsley, lemon zest, and juice until smooth.
• Roll the pastry to 5mm thickness and spread the mixture on top, leaving a 2.5cm border.
• Roll both long sides to the center, wrap in clingfilm, and chill for 20 minutes.
• Cut into 2.5cm rounds and place on a baking sheet.
• Brush the pastry with egg wash and bake for 15 minutes until golden-brown.
• Blend the hummus ingredients in a food processor until smooth.
• Serve the warm palmiers with the beetroot hummus.