Recipe number one.
Makes about 2 cups
2 carrots, peeled and grated
1⁄4 cup olive oil
2 cups cooked chickpeas
1 clove garlic, peeled
juice of 1 lemon
Beetroot Hummus – Ingredients
•” 450g can chopped beetroot, drained
•” 400g can chickpeas, rinsed, drained
•” 2 garlic cloves, roughly chopped
•” 1 tablespoon tahini (sesame paste) (see
•” 1 tablespoon lemon juice •” 2 tablespoons olive oil
Roasted Red Pepper Hummus
2 x 425 gram can Chick Peas
3 – 4 Red Peppers (capsicum)
1/4 cup lemon juice
Just under 1/4 cup Tahini (note, this can be quite strong, add less and taste perhaps)
2 cloves of Garlic (Minced)
2 Tablespoons Olive Oil
1 1/2 teaspoons Ground Cumin
Pinch of Cayenne Pepper
1/2 to 1 teaspoon Salt
1 Packet of Basil Feta Cheese
Take pips out of the peppers, and slice each pepper into 4 or 5. Roast the peppers under the grill until blackened. When this is done place place them in a plastic sealed bag for about 10 Minutes. They will steam through and make it easy for you to remove the skins.
I used a stick mixer for the next step.
Process Tahini and lemon juice for about 1 minute. Scrape the sides of the bowl down and process again for about 30 seconds.
Add the oil, minced garlic, ground Cumin, Cayenne and Salt. Process 30 seconds, scrape sides and 30 seconds more.
Open the chick peas. Rinse well and drain. Add these to the other mix 1/2 can at a time. Processing 1 – 2 minutes each time until thick and smooth.
Add the skinned roasted red peppers and process again. Add the Feta and process again.
Adjust all the seasonings to your own taste. Tahini can be very strong.