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Three variations of root veg hummus - carrot, beetroot, parsnip

Summary

Yield
Servings
SourceMassimo Tebaldi – Executive Head Chef, Renaissance Pubs
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Description

Three variations of root veg hummus - carrot, beetroot, parsnip

Ingredients

220 mg
chickpeas (cooked)
1 T
tahini
2 T
lemon juice
2 clv
garlic
5 T
vegetable oil
1 pn
cumin
3
carrots (option 1)
3
parsnips (option 2)
3
beetroot (option 3)

Instructions

Olive oil and sumac or paprika to garnish In this recipe I use tinned chickpeas because from my experience cooking dry chickpeas is a long process and they don't always soften well. First drain the chickpeas and rinse in cold water. Put all of the ingredients in a food processor and blend to a creamy paste consistency. If the hummus is too dry just add a little water or better still crushed ice to make it softer. Taste and adjust lemon and tahini to your liking. On a small plate smooth the hummus with a back of a spoon, drizzle with olive oil and paprika or sumac. Beetroot Hummus Wash the beetroot, pat dry and season with salt pepper olive oil and few springs of thyme. Wrap the beet in foil and cook in a preheated oven for 40/45 minutes at 200°c. When the beetroot is cooked, peel it and blend in a food processor. Add the beetroot pure to a basic hummus recipe. At this stage if the hummus is too wet add 25 grams of stale bread and blend again. Carrot Hummus Cook three carrots in boiling salted water until tender. Drain and blend in food processor. Add the carrot puree to a basic hummus recipe. At this stage if the hummus is too wet add 15 grams of stale bread and blend again. Parsnip Hummus Peel the parsnips, put them in a roasting tin and season with salt, pepper, olive oil and few spring of thyme. Cook until tender and blend in a food processor. Add to the basic hummus recipe. At this stage if the hummus is too wet add 15 grams of stale bread and blend again.