Poppadoms with Hummus and Beetroot Cream

For the poppadoms: Mix the flour, cornstarch and salt in a bowl. Make a well in the center and pour in 50 ml (approximately 1/4 cup) of water. Bringing the flour from the edge, slowly stir into the water. Gradually incorporate more water (about 75 ml)(approximately 1/3 cup). Knead the dough thoroughly until it is no longer sticky. Form into a ball and cover with a damp cloth. Let it rest for about 2 hours in a cool place. Divide the dough into 10 portions and on parchment paper, roll each out into very thin squares. 

Preheat the oven to 200°C (approximately 400°F).

Grease the muffin cups with butter, and press a dough square into each mold. Cover with parchment paper and fill with dried peas. Bake the poppadoms in the preheated oven for 10-15 minutes, remove from oven and allow to cool.

For the hummus: Rinse the chickpeas in a colander. Stir the tahini well, add 1-2 water and stir until the paste is smooth. In a blender, puree the chickpeas, tahini, olive oil and lemon juice into a soft, creamy paste. Season hummus with pepper and salt to taste. Fill half of the poppadoms with parsley and hummus. Garnish with paprika and olive. 

For the beetroot cream: Cut bell pepper in half, remove ribs and seeds and finely dice. Cut the green tops of spring onions into thin rings and finely chop the rest. Drain the beets well and puree with quark, cream cheese and chopped spring onion. Season with salt, pepper and horseradish. Fill the remaining poppadoms with parsley and cream. Garnish with paprika and spring onion rings.