hummus recipe with a root vegetable base instead of garbanzo beans.
This beautiful and healthful recipe is another way to incorporate
more veggies into your diet. This recipe is graciously shared
by Chef Sue Bender, owner of Rocksalt Restaurant in Orewa, New
Zealand, where my husband and I had a lovely meal. We *licked
the platter clean* when first served the beetroot hummus as an
appetizer (called an entreé or starter in
Our waitstaff was so surprised that she asked if we would like
to sample another variety of hummus and brought us the carrot
dip. By the time she was back to ask how we liked that one, our
dish was again *licked clean* :-) Both the carrot dip and beetroot
dip recipes are very different, but both are simply delicious!
They will look beautiful on a buffet table served with small whole
wheat pita or crackers. Enjoy, enjoy.
# carrots, peeled and chopped in 1-2 inch pieces
Tbsp. ground cumin
Tbsp. whole cumin
Tbsp. brown sugar
Tbsp. olive oil
amount of salt and pepper
in oven at 350 degrees all above together until caramelized
puree in food processor or blender with the following:
Tbsp. fresh gingerroot, grated
Tbsp. fresh lemon juice
Tbsp. tahini (sesame seed paste)
cup water (add slowly, adjusting to reach consistency desired)
~ 3 cups. Allow to set several hours for flavors to blend.