Delicious hummus with halloumi skewers

Ingredients:

• 2 x 400 g cans chickpeas, drained
• 1 clove garlic, sliced (make a paste by squashing the garlic with sea salt until smooth)
• Sea salt and freshly ground black pepper, to taste
• ½ t ground cumin
• 1 lemon, juiced
• 3 T tahini  (or no sugar and no salt added peanut butter)
• ½ cup Water (or brine from the chickpeas)
• 1-2 T toasted sesame oil
• 2-3 T sesame seeds, toasted, to garnish

Method:

1. Place all ingredients, except the water, sesame oil and sesame seeds, into a strong liquidiser or blender, adding the liquid a little at a time until it reaches a desired consistency.
2. Check the seasoning, then add sesame oil to taste. Serve smooth with toasted sesame seeds and another drizzle of sesame oil.

(MAKES 1 JAR)

Want to take this basic hummus recipe up a notch? Try Hannah’s braaied root veg hummus.

• 2 x 400 g cans chickpeas, drained
• 1 clove garlic, sliced (make a paste by squashing the garlic with sea salt until smooth)
• Sea salt and freshly ground black pepper, to taste
• ½ t ground cumin
• 1 lemon, juiced
• 3 T tahini  (or no sugar and no salt added peanut butter)
• ½ cup Water (or brine from the chickpeas)
• 1-2 T toasted sesame oil
• 2-3 T sesame seeds, toasted, to garnish

Method:

1. Place all ingredients, except the water, sesame oil and sesame seeds, into a strong liquidiser or blender, adding the liquid a little at a time until it reaches a desired consistency.
2. Check the seasoning, then add sesame oil to taste. Serve smooth with toasted sesame seeds and another drizzle of sesame oil.

(MAKES 1 JAR)

Ingredients:

For the hummus:

• 4-5 Woolworths Small Kara Orange Sweet Potatoes
• 4-5 baby beetroot
• 2 T olive oil
• Sea salt, to taste
• 2 sprigs rosemary

For serving:

• 1 x 320 g block halloumi, cut into 8 cubes
• Rosemary sprigs for skewers 
• Green herb oil or basil pesto
• Charred pitas

Method:

1. Make 2 separate parcels of double-layered foil. Cut the sweet potatoes and beetroot into evenly sized chunks.
2. Toss separately in olive oil and sprinkle with sea salt. Arrange in the foil parcels, add the rosemary and seal.
3. Roast in the coals on the outer side of the fire, turning often until soft and caramelised.
4. Make the hummus as above and divide in half. Blend the roasted beetroot into one half, one at a time, until you reach the desired consistency, texture and colour. Repeat with the sweet potatoes and remaining hummus.
5. Decorate with toasted sesame seeds, pumpkin seeds or pomegranate seeds and a drizzle of olive oil.
6. Just before serving, thread the halloumi onto the rosemary sprigs and place in a hinged braai grid. Sear over hot coals for a few seconds on each side, turning often, until slightly charred. Serve warm with charred pitas and the hummus drizzled with herby oil or basil pe

(SERVES 4)

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