BEETROOT
CURRY
ORIGINAL
Being of Lebanese descent, I grew up with this moreish dip as the centrepiece of every family feast, so it’s no surprise I’m a total hummus addict! I smear it on everything as it totally transforms the simplest and plainest of dishes (much like my other favourite, avocado), into something special. This eye-catching dip trio is my go-to share plate for any party or gathering as it never fails to impress. When paired with a colourful selection of seasonal veggie crudites (carrot, cucumber, radish, red pepper and celery are great options) , it makes for an irresistible rainbow plate of goodness and the perfect festive nibble platter. It's a fun dish to make with the children too, as it's so hands on yet requires little preparation except for draining a few tins of chickpeas and chopping up the vegetables. Just make sure you supervise them with the cutting and blender!
BEETROOT HUMMUS
INGREDIENTS
1 medium sized beetroot
400g tin chickpeas, drained and rinsed well
2 heaping tablespoons tahini
1/2 garlic clove, crushed
1/4 cup lemon juice
1/4 cup extra virgin olive oil
1/4 cup filtered water
1 teaspoon ground cumin
3/4 teaspoon pink salt
Drizzle olive oil and fresh coriander leaves to garnish
METHOD
Roast, steam or boil whole, unpeeled beetroot for about 30 minutes until cooked. Allow to cool then peel and slice into 1cm rounds.
Add beetroot, chickpeas, tahini, garlic, lemon juice, olive oil, water, cumin and salt to blender or food processor and pulse for 30-45 seconds or, until smooth and creamy.
Garnish with fresh coriander and drizzle of olive oil.
Enjoy with a selection of seasonal vegetable crudites.
CURRY HUMMUS
INGREDIENTS
400g tin chickpeas, drained and rinsed well
2 heaping tablespoons tahini
1/2 garlic clove, crushed
1/4 cup lemon juice
1/4 cup extra virgin olive oil
2 tablespoons water
1/2 teaspoon curry powder
1/4 teaspoon turmeric powder
3/4 teaspoon pink salt
Drizzle olive oil and pinch cumin seeds to garnish
METHOD
Add chickpeas, tahini, garlic, lemon juice, olive oil, water, spices and salt to blender or food processor and pulse for 30-45 seconds or, until smooth and creamy.
Garnish with cumin seeds and drizzle of olive oil.
Enjoy with a selection of seasonal vegetable crudites.
ORIGINAL HUMMUS
INGREDIENTS
400g tin chickpeas, drained and rinsed well
2 heaping tablespoons tahini
1/2 garlic clove, crushed
1/4 cup lemon juice
1/4 cup extra virgin olive oil
2 tablespoons filtered water
1 teaspoon ground cumin
3/4 teaspoon pink salt
Drizzle olive oil and sprinkle sumac and ground cumin to garnish
METHOD
Add chickpeas, tahini, garlic, lemon juice, olive oil, water, cumin and salt to blender or food processor and pulse for 30-45 seconds or, until smooth and creamy.
Garnish with drizzle of olive oil and sprinkle cumin and sumac powder.
Enjoy with a selection of seasonal vegetable crudites.
OTHER VARIATIONS
Smokey sweet potato - add 1/2 cup steamed and cooled sweet potato plus 1/2 teaspoon smokey paprika to the original recipe and blitz with rest of the ingredients.
Roasted red pepper hummus - add one roasted red pepper, de-seeded and skin removed after roasting, to the original hummus recipe and blitz with the rest of the ingredients.
Purple cabbage hummus - you have to believe me on this one, it tastes amazing and better than you'd imagine! Add 1/4-1/2 cup finely sliced and rinsed raw purple cabbage to the original hummus recipe and blitz with remaining ingredients. It will come out a lovely soft pink colour, like this one I made:
