Loaded Winter Hummus Sharer
We have officially entered the hosting season and so this weeks recipe is just perfect if you want to offer something for your guests to nibble on without spending hours in the kitchen and still getting a coming up with a beautifully colourful dish, then this recipe is for you!
This is my loaded winter humus sharer, perfect for groups of 6-8 as a starter or pre dinner nibble.
I’m letting you in on a secret Wild Root recipe here as we start with our classic humus recipe with an added twist of some fresh dill. The dill gives the hummus a lovely fresh tang and a vibrant green colour.
Find your favourite serving dish and smoother your silky smooth hummus all over the bottom. Use the back of the spoon to create some texture to the hummus so that when you drizzle over the olive oil it pools in areas ready for dunking.
Top with roasted cinnamon sweet potato, best when still warm! And of course, The fermentation sauerkraut! If you’ve not tried this yet, it’s a must!
Next add some toasted chopped hazelnuts, pomegranate seeds, fresh dill for garnish and not necessary but so pretty, some edible flowers!
Serve in front of the fire along with our very own Champagne Cassis Kombucha! Now available in large 750ml bottles with a beautiful wax seal, perfect for this festive season.
Loaded Winter Hummus Sharer
Serves 6-8
Ingredients:
for Hummus:
3 tins chickpeas (save juice)
200g tahini
150ml aqua faba
1 and half tbsp garlic
3 tbsp good quality olive oil
5 tbsp lemon juice
salt and pepper to taste
1tbsp cumin
50g fresh dill, chopped
For the roasted sweet potato:
2 sweet potato, peeled and diced into 2cm cubes
2 tbsp olive oil
salt and pepper to taste
1 tsp cinnamon
Load with (optional):
Cinnamon roasted sweet potato
The Fermentation Station Sauerkraut
Crushed hazelnuts
Pomegranate seeds
Fresh dill
Good quality olive oil to drizzle
Fresh edible flowers
To serve:
A selection of crusty bread
Artisan crackers
A bottle of Champagne Cassis Kombucha
Method
Start by preheating your oven to 180 degrees.
Peel and dice sweet potato and add to a baking tray with olive oil, salt, pepper and cinnamon. Massage the sweet potato to ensure coated evenly then roast in the oven for 40 minutes.
Add chickpeas, tahini, lemon juice, cumin, garlic, salt and pepper to a food processor and blend.
Whilst blending, add in olive oil and aqua faba and continue blending until creamy.
Pour hummus into mixing bowl and add chopped dill. Stir until thoroughly mixed through.
Spoon your hummus onto a shallow serving bowl or plate and smooth across the entire bottom of the dish. Use the back if the spoon to create some texture.
Drizzle good quality olive oil onto the surface of your dish, letting it pool in the areas ready for dipping!
Time to load up! Add toppings of your choice, we recommend cinnamon roasted sweet potato, The Fermentation Station Sauerkraut, crushed hazelnuts, pomegranate seeds, fresh dill and edible flowers.
Grab a loaf of crusty bread, a selection of crackers and start dunking! Pair this sharer with a glass of Champagne Cassis Kombucha for that festive touch!
Enjoy!