Tag Archives: cumin

Roasted Beetroot Hummus with Toasted Flatbread Crackers

1 Jan

Roasted Beetroot Hummus

Happy New Year Hummus!

Surprisingly, my most popular (or most visited) post of 2012 was this traditional hummus recipe. I don’t know why but if you search for Hummus or Hummus recipe in Google it’s right up there on the first page. Consequently I get loads of traffic from search engines. I should really learn how this all works. Maybe that should be my New Year’s resolution.

Baby Beetroot

The trouble is I’m too busy doing what I enjoy doing, which is cooking, to want to spend more time on the computer. So it’s probably not going to happen, but you never know. If someone had told me at the start of 2012 that by the end of the year I would be teaching Vegetarian Cookery Workshops at a cookery school in Spanish I would laughed in their face.

Roasting Beetroot

Speaking of which, this beautifully sweet, deliciously deep magenta coloured dip, is one of the dishes from the Middle Eastern inspired Christmas party menu workshop that I hosted in December. It formed part of a festive jewel coloured mezze that we all devoured with a glass of pink cava after everything was prepared. I will be sharing more of those recipes with you over the next few weeks.

Roasted Beet Hummus

I bought some little organic baby beets from the market which roasted in about 30-35 minutes but if you can only get larger ones, cut them in half or quarters and roast until they are tender all the way through. This could take up to an hour depending on their size. Use gloves when you rub the skins off, if you don’t want fuchsia fingers.

Roasted Beetroot Hummus Recipe

Serves 6-8 as a dip. Vegan, Gluten-Free

  • about 600 g beetroot
  • olive oil
  • salt & black pepper
  • thyme

Trim off the leaves, leaving about 2 inches of stalk attached and leave the root on. Cut into halves or quarters if large. Preheat the oven to 200 C and line a baking tray with baking paper. Lay the beets on the tray, drizzle with olive oil, season with salt & black pepper and some fresh or dried thyme leaves. Roast until tender all the way through. 30 mins to an hour depending on size. Leave to cool then cut off the stalks and roots and rub the skins off with kitchen paper.

  • 400 g cooked chickpeas (1 tin/jar) drained & rinsed
  • 4 Tbsp olive oil
  • 3 Tbsp tahini
  • 2 Tbsp fresh lemon juice
  • 2 small cloves garlic, chopped
  • 2 tsp ground cumin
  • salt & black pepper
  • sesame seeds & fresh dill for garnish (optional)

Roughly chop the beetroot and put half of it along with half of the chickpeas in a food processor and blend until finely chopped, scraping down the sides as necessary. Add the rest of the beetroot (saving some finely chopped for garnish) and the rest of the chickpeas and blend again to a paste, scraping down the sides.

Add the olive oil, tahini, lemon juice, cumin, salt & black pepper and blend to a smooth paste. Taste and adjust seasoning as required. Serve topped with some finely chopped beetroot, sesame seeds, a drizzle of olive oil and a sprig of fresh dill, if using.

Beetroot Hummus

Toasted Flatbread Crackers Recipe

vegan

  • lavash flatbread or soft flour tortillas
  • olive oil
  • salt & pepper
  • cumin
  • sumac (if available)

Preheat the oven to 125 C. Brush your lavash or tortillas with olive oil, sprinkle over some cumin, sumac (if using), salt & black pepper.

Using scissors, cut the lavash/tortillas into triangles and place on the baking tray(s). Cook for 10-15 mins until slightly golden and crispy, keep an eye on them. Leave to cool slightly (they will crisp up a bit more) and serve immediately with the hummus.

These crackers are also great served with Baba Ghanoush, Muhammara or even Guacamole.

Beet Hummus & Flatbread Chips

Happy New Year Everyone!!

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Spiced Cauliflower Fritters with Lemon Coriander Yoghurt Sauce

11 Jan

I’ve been watching these cauliflowers growing over the last couple of months and up until a week ago I thought they were cabbages. Suddenly the creamy white florets appeared and grew very quickly inside their leafy layers.

Cauliflower is one of those vegetables that I used to hate but now love, like aubergines. I think I had a bad cauliflower cheese experience at some point that put me off them for a long time.

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Avocado Bean Salad With Lime, Cumin and Coriander Dressing

18 Apr

I just had to share with you my latest “go to” lunch salad. It’s quick, easy and delicious. It’s also vegan & gluten-free but that’s not the point. The point is that I’ve had it for the past three days and I still love it. That is a record for me as I have an extremely short attention span when it comes to food. I get bored really quickly, I need new things all the time. So here it is my new favourite salad, until I get bored and find another one…..

Avocado Bean Salad with Lime, Cumin & Coriander Dressing

serves 1, vegan, gluten-free

  • a big handful of rocket/mixed leaves
  • 1 small avocado, stone removed and chopped
  • the juice of 1/2 a lime
  • 1o0 gr cooked red beans or pinto beans, drained & rinsed
  • 1 spring onion/scallion, finely chopped
  • 1 spring garlic, green parts, finely chopped
  • 6 cherry tomatoes, halved or quartered
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/2 tsp dried oregano
  • 1 or 2 tbsp extra virgin olive oil
  • salt & black pepper
  • a handful of sunflower seeds
  • fresh coriander leaves

Put the salad leaves in a large bowl with the chopped avocado and squeeze the lime juice over the avocado to stop it turning brown.  Add the rest of the ingredients apart from the sunflower seeds & coriander leaves and toss with your hands to coat everything evenly. Pile the salad into a bowl or large plate and top with the sunflower seeds & coriander leaves. Serve with an extra wedge of lime on the side if you like.

This would be really good with an ice cold bottle of lime wedged Coronita or even a classic Margarita…….Salut!

I have a fantastic recipe for the rest of the can of beans that I will post in the next few days , so save them. Get ready for South American Bean Cakes with Arepa Bun and Tomato Chilli Salsa…!!

Really Good Roasted Tomatoes

20 Sep

Tomato Plants

At this time of year tomatoes are really reasonably priced so if you buy a lot at once & maybe discover that the flavour isn’t that great as sometimes happens especially with the inexpensive varieties, roast them. 

Roasting any vegetable intensifies the flavour & makes them sweeter. It’s really easy just take the core out of the tomatoes, cut them in half or quarters, put them on a baking sheet (with some red onions if you like) drizzle with olive oil, balsamic vinegar & miel de cana(or honey). Add salt, pepper & some oregano or thyme & maybe a few dried chilli flakes if you like it spicy. Toss it all together to coat & roast at 200 degrees for 35 – 40 mins until caramelized & gorgeous! 

Delicious roasted tomatoes & red onion

Roasted tomatoes are fab stirred through pasta, on a pizza, with couscous  & feta, with anything really. My favourite recipe is for a roasted tomato, cumin & smoked mozzarella tart…. 

Roasted Tomato, Cumin & Smoked Mozzarella Tart 

Vegetarian
Serves 2 to 4 (Depending on how hungry you are) 

  • 1 sheet puff pastry (or 1 block rolled out to a rectangle about 3-5mm thick) defrosted
  • 1 baking sheet of roasted tomatoes(or tomatoes & red onion) see above.
  • 2 tsp cumin seeds (dry roasted in a pan)
  • 2 or 3 tbsp of you favourite tomato pasta sauce (I use Barilla Tomato & Ricotta)
  • 1 tsp basil pesto
  • 3 thick slices of smoked mozzarella (or as much as you like)
  • some shaved parmesan
  • preheat the oven to 22o degrees.

1. Put the puff pastry rectangle on a heated baking sheet lined with oiled baking paper. 

2. Prick all over the centre with a fork 

3. Scatter the toasted cumin seeds all over the pastry including the edges and lightly press in. 

4. Using a sharp knife, score all around the  edge about 1 & 1/2cm from the edge. 

5. Mix the pasta sauce with the pesto & spread it all over the base inside the border 

6. Arrange the tomatoes within the border, tear off pieces of the smoked mozzarella & scatter it evenly around the tomatoes. 

7. Finish with a few fresh parmesan shavings. 

8. Brush the pastry border with beaten egg, then fold the edges to meet the line & create a folded border, brush the border with egg again. 

9. Bake for 20 – 25 mins until the pastry is browned, 

10. To serve scatter some rocket over the tart & eat immediately !!

The Finished Tart

 I used the leftover roasted veg the next day in a salad.The Washer Up came up with the idea for a twist on the classic Tricolore using roasted tomatoes, mozzarella & avocado on a bed of rocket drizzled with olive oil & balsamic vinegar topped with freshly shaved parmesan.

Really good!!

Roasted Tomato Tricolore

The Washer Up just wants to say that this is the mess he has to deal with every time I leave the kitchen..

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