Ingredients

Method

• For the hummus:
• 180 g dried chickpeas (or bambara nuts)
• ½ lemon, juiced
• ½ t ground cumin
• 1 T tahini
• 1 T extra virgin olive oil
• ¼ cup cold water
• sea salt and freshly ground black pepper, to taste
• For the cashew nut cream:
• 80 g raw cashew nuts
• 2 cups room-temperature water
• sea salt, a pinch
• For the paprika oil:
• ½ cup extra virgin olive oil
• 2 cloves garlic, chopped
• 1 t smoked paprika
• sea salt and freshly ground black pepper, to taste
• 60 g beetroot, cut into wedges
• 20 g baby carrots
• 60 g mushrooms
• 60 g onions
• 30 g cherry tomatoes
• fresh herbs, for serving
• flatbreads, for serving

Method

Ingredients

1. To make the hummus, soak the chickpeas overnight, then drain and boil in fresh water until tender. Place in a blender with the remaining ingredients and blend until smooth. Add cold water to thin out the mixture if necessary.

2. To make the cashew nut cream, place the cashews in a glass bowl, cover with water, and soak for at least 2 hours. Transfer the nuts and most of the water to a blender, add a pinch of salt, and blend until smooth. Add more water if necessary.

3. To make the paprika oil, gently heat the olive oil in a pan, add the garlic and fry slowly for 2 minutes to maximise the flavour. Take care not to burn the garlic. Add the paprika and season, then fry gently for a further 2 minutes. Remove from the heat, and set aside to cool and infuse.

4. Roast the beetroot and carrots at 200°C for 20 minutes until tender (but not overcooked). Fry the mushrooms and onions in a little olive oil, and season to taste. Halve the cherry tomatoes.

5. Spread the hummus onto a large serving plate and top with the beetroot, carrots, cherry tomatoes, and mushrooms and onions. Drizzle with the cashew nut cream and paprika oil, and garnish with fresh herbs. Serve with the flatbreads.

Photograph: Jan Rasl
Recipes: Aaron Menezes
Food production: Khanaya Mzongwana

Find more fish recipes here.