Ingredients
| FOR THE HUMMUS | |
| 1 cup dried chickpeas | |
| 1 teaspoon baking soda | |
| 2 tablespoons freshly squeezed lemon juice | |
| 3 cloves garlic, crushed | |
| 1⁄3 cup tahini | |
| 2 tablespoons extra virgin olive oil, plus 1 tablespoon to serve | |
| 1 teaspoon ground cumin | |
| 1⁄2 teaspoon paprika | |
| ROAST-CUMIN KUMARA HUMMUS | |
| 400g kumara, peeled and cut into large chunks | |
| 1 tablespoon extra virgin olive oil, plus extra to serve | |
| 1 teaspoon runny honey | |
| 1 teaspoon cumin seeds, plus 1 teaspoon, lightly toasted, to serve | |
| BABY BEETROOT HUMMUS | |
| 400g beetroot, peeled and cut into wedges | |
| 1 tablespoon extra virgin olive oil, plus extra to serve | |
| 1 teaspoon cumin seeds | |
| fresh coriander or fennel, to serve | |
| FOR THE PLATTER | |
| olives | |
| prosciutto | |
| mortadella | |
| burrata or buffalo mozzarella, drizzled with lemon oil | |
| flatbreads and crackers |
The vibrant colours and fresh flavours of the kumara and beetroot hummus make a fabulous addition on any antipasto platter.
Instructions
| 1. | FOR THE HUMMUS |
| 2. | Wash the chickpeas and put them in a large container. |
| 3. | Add enough water to cover the chickpeas by at least 15cm and leave to soak overnight. |
| 4. | Drain and transfer to a large pot. |
| 5. | Cover again with plenty of water and add the baking soda. |
| 6. | Bring to the boil then reduce to a simmer for an hour, or until they are soft when squashed between your fingers. |
| 7. | Drain well, reserving 1⁄4 cup cooking liquid. |
| 8. | Cool for 10 minutes then whizz in a food processor until smooth. |
| 9. | Add the lemon juice, garlic, tahini, olive oil, spices and sea salt to taste. |
| 10. | Whizz again, then add cooking water to achieve your desired consistency (the hummus will firm up when chilled, so err on the sloppy side at this stage). |
| 11. | Refrigerate in a sealed container for up to 3 days, and serve with a swirl of extra virgin olive oil or divide and try some variations for a vibrant addition to your antipasto platter. |
| 12. | ROAST-CUMIN KUMARA HUMMUS |
| 13. | Preheat the oven to 200 ̊C and line a roasting dish with baking paper. |
| 14. | Put the kumara on the baking paper, drizzle with the oil and honey and season with salt, pepper and cumin seeds. |
| 15. | Roast for 15 minutes, turn the kumara and roast for a further 15 minutes. |
| 16. | Remove the kumara from the dish to cool. Divide the hummus and whizz one half with the kumara. |
| 17. | To serve, drizzle with a little olive oil, sprinkle with sea salt and the toasted cumin seeds. |
| 18. | BABY BEETROOT HUMMUS |
| 19. | Preheat the oven to 200 ̊C, line a roasting dish with two sheets of foil and place the beetroot on top |
| 20. | Drizzle with the oil and season with salt, pepper and cumin seeds. |
| 21. | Draw in the sides of the foil and scrunch up to form a parcel. |
| 22. | Roast for 50 minutes, then remove the beetroot parcel to cool. |
| 23. | Divide the hummus and whizz one half with the beetroot. |
| 24. | To serve, drizzle with a little olive oil, sprinkle with sea salt and fresh herbs. |
Recipes, food styling & photography Sarah Tuck
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