Easy hummus – two ways

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Ingredients

For the root veg additions:
4 – 5 Woolworths small Kara orange sweet potatoes
4 – 5 baby beetroot
2 T olive oil
sea salt, to taste
2 sprigs rosemary
For the base:
2 x 400 g cans chickpeas, drained
1 clove garlic, sliced (make a paste by squashing the garlic with sea salt until smooth)
sea salt and freshly ground black pepper, to taste
½ t ground cumin
1 lemon, juiced
3 T tahini (or no sugar and no salt added peanut butter)
½ cup water (or brine from the chickpeas)
1 – 2 T toasted sesame oil
2 – 3 T sesame seeds, toasted, to garnish
For serving:
1 x 320 g block halloumi, cut into 8 cubes
rosemary sprigs for skewers
green herb oil or basil pesto
charred pitas

Cooking Instructions

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A post shared by Woolworths TASTE Magazine (@wwtaste) on Oct 4, 2020 at 1:07am PDT

1. Make 2 separate parcels of double-layered foil. Cut the sweet potatoes and beetroot into evenly sized chunks.

2. Toss separately in olive oil and sprinkle with sea salt. Arrange in the foil parcels, add the rosemary and seal.

3. Roast in the coals on the outer side of the fire, turning often until soft and caramelised, about 40-50 minutes.

4. Meanwhile, place all ingredients for the base, except the water, sesame oil and sesame seeds into a strong liquidiser or blender, adding the liquid a little at a time until it reaches a desired consistency. Check the seasoning and add more sesame oil if needed.

5. Divide in half. Blend the roast beetroot into one half, one at a time, until you reach the desired consistency, texture and colour. Repeat with the sweet potatoes and remaining hummus.

6. Decorate with toasted sesame seeds, pumpkin seeds or pomegranate seeds and a drizzle of olive oil.

7. Just before serving, thread the halloumi onto the rosemary sprigs and place in a hinged braai grid. Sear over hot coals for a few seconds on each side, turning often, until slightly charred. Take care not to burn the halloumi. Serve warm with charred pitas and the hummus drizzled with herby oil or basil pesto.

Find more Mediterranean recipes here.

Photography: Sadiqah Assur-Ismail
Food assistants: Emma Nkunzana, Kate Ferreira
Videography: Hannah Lewry
Video editing: Bronwyn Nathan