INGREDIENTS:
For the Dukkah:
80g Sesame Seeds, toasted
110g Hazelnuts, toasted and skins removed
2 tbsp cumin seeds
2 tbsp coriander seeds
2 tsp black pepper
1 tsp flaked sea salt
Toast the cumin & coriander seeds lightly in a small frying pan until they begin to make a popping noise.
Remove from the heat. Crush the seeds to a coarse powder using a pestle and mortar. Don’t worry if they aren’t perfectly crushed.
Roughly chop the hazelnuts and add to the spice mix along with the sesame seeds, black pepper and salt.
Beetroot Hummus
1 pack precooked beetroot, drained & roughly chopped
1 tin chickpeas, drained
2 tbsp water from tinned chickpeas
1 clove garlic
1 tbsp olive oil
Juice of 1 lemon
1 tbsp tahini
15g coriander, finely chopped
Salt to taste
Place everything in a food processor and blitz until smooth. Taste and adjust seasoning. More hummus recipes at Thor’s Fork.
Roasted Red Pepper Hummus
2 red peppers, roasted & deseeded
1 tin chickpeas, drained
2 tbsp water from tinned chickpeas
1 clove garlic
1 tbsp olive oil
Juice of 1 lemon
1 tbsp tahini
1 tsp smoked paprika
15g basil leaves, finely chopped
Salt & pepper to taste
Place everything in a food processor and blitz until smooth. Taste and adjust seasoning.
