Cooking time: 15 mins
Serving Size: side dish for 4 people
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!).
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