LOVE BITES

Cuisine - - CONTENTS -

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

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