Recipe: North African carrots and beetroot with hummus

Ingredients

1 cup full cream plain yoghurt
100g roasted hazelnuts
10g deep fried curry leaves
10g fresh coriander
¼ cup curry pickled chillies

Hummus
1 x 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 extra virgin olive oil
¼ cup lemon juice

Tamarind chutney
100g tamarind
100g red onion
1 tsp coriander seeds
1 tsp cumin seeds
1 tbsp raw honey
1 small green chilli, deseeded

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

Method

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.

3. For the tamarind chutney, cook the onion with the spices. Add tamarind and blend.

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.

Recipe supplied by Van Der Linde restaurant’s executive chef Amori Burger

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