Pick­led ginger, hum­mus and cu­cum­ber sushi

Australian Women’s Weekly NZ - - NEWS -

MAKES ABOUT 24 1 tele­graph cu­cum­ber 1 tub (about 1 cup) pre­pared hum­mus 1 cup drained Ja­panese pink pick­led ginger

1 Us­ing a potato peeler, shave off long thin strips of cu­cum­ber length­ways. Cut these in half – the strips need to be ap­prox­i­mately 15cm in length. 2 Spread each strip of cu­cum­ber with hum­mus – like but­ter­ing toast. Place a sin­gle layer of ginger on top of the hum­mus and roll up like sushi. 3 Gar­nish as de­sired. I like to add a sprin­kling of freshly ground black pep­per and mint sprigs to dec­o­rate the serv­ing plat­ter.

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