Why change a traditional recipe that works so well and that tastes so delicious? You might be asking yourself that as you read the title of this recipe and I would understand. As a hummus lover myself, I just feel that the more hummus there is in the world, the happier a place it will be. I love hummus spiced with harissa, or with roasted garlic, but this variation with beetroot is so so delicious! The beautiful, vibrant pink colour provides instant happiness. It tastes heavenly with the subtle sweetness from the beetroot. It’s the perfect thing to keep in the fridge as a healthy snack, it goes nicely with celery sticks and crackers but is also amazing on toast with some avocado and sprinkled with chilli flakes. Enjoy 🙂
Makes about 2 cups
450g can beetroot, chopped roughly and drained
400g canned chickpeas, rinsed and drained
2 ½ garlic cloves, roughly chopped
2 tablespoons tahini (adjust according to your preference)
2 tablespoons lemon juice
1 teaspoon ground cumin
2 tablespoons olive oil
Salt and pepper to season
Place the beetroot, chickpeas, garlic, tahini, lemon juice and cumin in the bowl of a food processor and whiz to a coarse paste. With the motor running, slowly add the oil through the feed tube until mixture is thick and smooth. Season well and serve. Store covered in the fridge.
Our oven broke last week and it forced me to get a bit experimental in my cooking. I’m confident in my normal domain – the oven and stove. But when you take the oven out of the equation, your choice become considerably more limited. Sure, you can get creative and there are countless dishes you can make that require solely a stove-top. But when you get home from work the first dish that creeps into your head will undoubtedly be pasta. And after a while, or my third night consecutively chowing down on the delicious carb-loaded aforementioned meal, I had reached my limit. I needed something baked. Then I remembered we had a barbeque. That foreign object that sits outside in the garden. To me, the barbeque is the domain of steaks and sausages, not the domain of slow roasted meat, or caramelized vegetables. However, I decided that I needed to break-free from my comforting inside-oven domain and brave the grey, rainy weather to use the barbeque. Under the careful prowess of my boyfriend who helped me turn it on (yes, you read the correctly) I started to get acquainted with the big, scary barbeque. And I can tell any of you other non-barbecue-users that it’s not as a scary as you may think.
My barbeque has a temperature dial, which helped when trying to figure out how long and what temperature to cook things at. However, a barbeque cannot be treated in the same way as an oven as the heat is not regulated in the same way and may not cook things as evenly as you might be used to. Do not despair. Just keep an eye on what your cooking, move it around to a different part of the barbeque and play with the temperature dials a bit until you get a feel for it. You will get there, I promise and the results will be worth it!
While the barbeque does produce a decidedly more smoky flavoured result, this can be absolutely perfect for some recipes. This recipe for middle eastern braised eggplant being one of them. I have made this dish before in the oven but I was pleasantly surprised that the barbeque produced a far more flavorsome meal. The smoky, charred flavour that finds its way into the eggplant means that the eggplant is soft and tender inside, with a crisp, crunchy skin. Pair this with a tangy, creamy tahini dressing and a fresh hit of pomegranates and I promise you’ll be grateful that you ventured outside.
Middle Eastern Barbequed Eggplant with Tahini Dressing and Pomegranates
Serves 6 as side
2 medium sized eggplants, sliced into 1cm thick discs
½ bunch chopped coriander
½ cup pomegranate seeds
Juice of 1 lemon
4 tbs olive oil
1 tsp ground chilli
1 tsp ground cumin
1 tsp ground coriander seeds
1 tsp ground ginger
2 tsp dukkah
Sea salt to season
2 tbs tahini
2 tbs olive oil
1 tbs water
Juice from 1½ lemons
1 clove crushed garlic
Sea salt to season
Preheat the barbeque to 200°C and line two baking trays with baking paper.
Combine all the ingredients for the marinade in a bowl.
Place the eggplant discs flat on the baking trays and spread out evenly.
Using a pastry brush, dip it into the marinade and baste each disc with the marinade. Repeat on all the discs, turning each over to coat each side.
Put the eggplant into the oven and cook for 30 minutes or until soft in the middle and crispy on the outside. Be sure to turn the eggplant discs over so they cook evenly about half way through cooking.
While the eggplant is cooking you can make the dressing. For the dressing, combine all ingredients in a bowl and stir well. The tahini will absorb a lot of the liquid so if it looks a little thick, add a bit more oil, lemon juice or water and taste.
Remove the eggplant from the barbeque and place onto a serving tray. Drizzle with dressing and sprinkle with pomegranates and top with coriander. Serve warm.