This recipe has been an evolving dish at VDL. The chef loves spices from Africa and tends to cook with them often.
1. Process the beans in a food processor until a paste forms. Add the garlic, and pulse. Add the tahini, cumin, coriander, paprika & cayenne pepper.
2. Switch the machine on and whilst running, add the olive oil in a slow drizzle. Add the lemon juice and season. Check consistency, if it’s too thick add 1 tbsp of chilled water at a time to get smooth paste.4. For the carrots and beetroot, heat oven to 180°C. Peel and clean the carrots then cut in half. Place into a roasting tray, rub with the oil, honey, cumin seeds and season. Roast covered with foil for 15 min and then uncovered until cooked through and caramelised.
5. Peel and clean the beetroot and cut into about 1.5cm rings. Place into a roasting tray, rub with the oil, honey, cumin seeds and season. Roast covered with foil for 10 min and then uncovered until cooked through and caramelised. 6. Put big dollops of the hummus and full cream plain yoghurt on the platter. Then the carrots & beetroot. Dress with the tamarind chutney. Finish with the pickled chilli, hazelnuts and curry leaves.For more news your way, download The Citizen’s app for
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