LOVE BITES

Sarah Tuck hosts a relaxed celebration dinner

SERVES 10-12 / PREPARATION 30 MINUTES PLUS OVERNIGHT SOAKING / COOKING 1 HOUR 50 MINUTES

The vibrant colours and fresh flavours of the kumara and beetroot hummus make a fabulous addition on any antipasto platter.

FOR THE HUMMUS

1 cup dried chickpeas

1 teaspoon baking soda

2 tablespoons freshly squeezed lemon juice 3 cloves garlic, crushed

⅓ cup tahini

2 tablespoons extra virgin olive oil,

plus 1 tablespoon to serve

1 teaspoon ground cumin

½ teaspoon paprika

Wash the chickpeas and put them in a large container. Add enough water to cover the chickpeas by at least 15cm and leave to soak overnight. Drain and transfer to a large pot. Cover again with plenty of water and add the baking soda.

Bring to the boil then reduce to a simmer for an hour, or until they are soft when squashed between your fingers. Drain well, reserving ¼ cup cooking liquid. Cool for 10 minutes then whizz in a food processor until smooth.

Add the lemon juice, garlic, tahini, olive oil, spices and sea salt to taste. 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).

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.

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

Preheat the oven to 200˚C and line a roasting dish with baking paper. Put the kumara on the baking paper, drizzle with the oil and honey and season with salt, pepper and cumin seeds. Roast for 15 minutes, turn the kumara and roast for a further 15 minutes. Remove the kumara from the dish to cool. Divide the hummus and whizz one half with the kumara.

To serve, drizzle with a little olive oil, sprinkle with sea salt and the toasted cumin seeds.

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

Preheat the oven to 200˚C, line a roasting dish with two sheets of foil and place the beetroot on top. Drizzle with the oil and season with salt, pepper and cumin seeds. Draw in the sides of the foil and scrunch up to form a parcel. Roast for 50 minutes, then remove the beetroot parcel to cool. Divide the hummus and whizz one half with the beetroot.

To serve, drizzle with a little olive oil, sprinkle with sea salt and fresh herbs.

FOR THE PLATTER olives prosciutto mortadella burrata or buffalo mozzarella, drizzled with lemon oil flatbreads and crackers