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North African Carrots & Beetroot with Butter Bean Hummus & Spiced Butter

This recipe is has been an evolving dish at VDL. I absolutely love the spices from Africa and tend to cook with them often.Serve 4

Roasted Carrots & Beetroot:

  • 1 kg carrots
  • 1 kg beetroot
  • 1 tbsp cumin seeds
  • 3 tbsp raw honey
  • 2 tbsp avocado oil
  • Salt & pepper as needed

 

Method:

  1. Pre 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.
  2. Roast covered with foil for 15min and then uncovered until cooked through and caramelised.
  3. 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.
  4. Roast covered with foil for 10min and then uncovered until cooked through and caramelised.

 

Butter Bean Hummus:

  • 1 400g tin of chickpeas – drained
  • 4 cloves black garlic
  • ¼ cup tahini
  • 3 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • ½ cup Mont du Toit EVOO
  • ¼ cup lemon juice

 

Method:

  1. Process the beans in a food processor until a paste forms. Add the garlic, and pulse.
  2. Add the thanini, cumin, coriander, paprika & cayenne pepper. Switch the machine on and whilst running, add the olive oil in a slow drizzle.
  3. 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.

Spiced Butter:

  • 100g unsalted butter
  • 1 tbsp whole coriander seeds
  • 1 whole dried chilli
  • 2 sprigs curry leaves
  • 1 stick cinnamon
  • 1 tbsp Kashmirii masala
  • 1 bay leaf

 

Method:

  1. Dry fry all the spices in a pan, once you can smell them, add the masala and toss for another 20 seconds.
  2. Add the butter and melt bringing it just up to boiling point, then remove from the heat and set aside.

 

Tamarind Chutney:

  • 100g tamarind
  • 100g red onion
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tbsp raw honey
  • 1 small green chilli – deseeded

 

Method:

  1. Cook the onion with the spices, add tamarind and blend. Set aside.

Garnishing

  • 1 cup full cream plain yoghurt
  • 100g roasted cashew nuts
  • 10g deep fried curry leaves
  • 10g fresh coriander
  • ¼ cup curry pickled chilli’s – (any spice shop)

 

To Serve

Put big dollops of the bean hummus and full cream plain yoghurt on the platter. Then the carrots & beetroot. Dress with the tamarind chutney and warm spiced butter. Finish with the pickled chilli, roasted cashew nuts and curry leaves and top with fresh coriander leaves

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