Hailing from the markets in Morocco, ras el hanout is a blend of as many as 50 spices. The making of ras el hanout is seen as an art, so combinations will vary, but cinnamon, nutmeg, cardamom, cumin, cloves and allspice are commonly present. It’s a simple
ras el hanout hummus
+2 x 400g cans chickpeas, drained and rinsed ¼ cup ( 140) tahini
paste+ ½ cup ( 125ml)
lemon juice 1 tablespoon extra
virgin olive oil 2 tablespoons water 1 teaspoon ras el hanout sea salt and cracked black pepper ¼ cup ( 75g) store- bought caramelised onion relish store- bought flat bread or lavosh, to serve Place the chickpeas, tahini, lemon juice, oil, water, ras el hanout, salt and pepper in the bowl of a food processor and process until a smooth paste forms. Top the hummus with the caramelised onion and serve with the flatbread. Makes 2 ½ cups.
You can buy tahini paste from the health food aisle of the supermarket.
roasted pumpkin, chorizo and ras el hanout salad
1.5kg Jap pumpkin, seeded and cut into wedges 4 x 100g air- dried
chorizos, sliced 2 small red onions, cut into small wedges 8 cloves garlic ½ cup ( 80g) blanched almonds 1 tablespoon lemon zest 1 tablespoon lemon juice 2 teaspoons ras el hanout 2 tablespoons maple syrup 2 tablespoons extra virgin olive oil sea salt and cracked black pepper 2 tablespoons red wine vinegar wild rocket and mint leaves, to serve Preheat oven to 200C. Place the pumpkin, chorizo, red onion, garlic, almonds, lemon zest and juice, ras el hanout, maple syrup, oil, salt and pepper on a large baking tray and toss well to combine. Roast for 30- 40 minutes or until golden and cooked through. Divide the roasted vegetables between plates, drizzle with the vinegar and top with rocket and mint to serve. Serves 4.