Black sesame humous & spiced peanut pesto

Cooking time: 15 mins

Serving Size: side dish for 4 people

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INGREDIENTS

Black sesame humous

• 400g can of chickpeas

• 3 Tbsp black sesame seed paste (alternative: tahini)

• 1 garlic clove (crushed)

• juice of ½ lemon

• 3 Tbsp extra virgin olive oil

Spiced peanut pesto

• 60g roasted, salted peanuts

• 3 Tbsp finely chopped fresh parsley

• 2 anchovy fillets (omit to make this vegan)

• 1 Tbsp coriander seeds

• 6 sun-dried tomatoes (finely chopped)

• 3 Tbsp oil (the oil from the sun-dried tomatoes is my first option!)

• 1-2 tsp medium masala curry powder

METHOD

Black sesame humous

1. Drain the chickpeas but reserve the liquid.

2. To a blender (or nutri bullet) add the chickpeas, garlic, oil, lemon juice, black sesame paste and a pinch of salt and blend until smooth. If it is too thick, add some of the chickpea water to loosen it up a bit.

3. The humous is done and ready to serve!

Spiced peanut pesto

1. Finely chop the peanuts

2. Toast the coriander seeds in a dry pan until you can start to smell the fragrance. Then grind the seeds using a pestle and mortar.

3. Finely chop the sun-dried tomatoes. Add the tomatoes to a frying pan with 1 Tbsp oil and cook on a medium heat until the tomatoes begin to turn a red-brick colour (3-5 minutes).

4. Add the ground coriander seeds and the 2 anchovy fillets and allow them to disintegrate as they cook (2 minutes).

5. Add the peanuts, 2 Tbsp parsley, 2 tsp curry powder, the remain 2 Tbsp oil and cook for 3-5 minutes and remove from the heat.

6. Finish the pesto by mixing through the remaining 1 Tbsp of chopped parsley. This pesto is delicious on the black sesame humous, some roasted vegetables or grilled meat (lamb is my favourite!).