BEETROOT AND GARLIC HUMMUS
ingredients
250g cooked beetroot, cut into quarters
1 x 430g tin chickpeas, drained and rinsed
2 tbsp Borderfields Garlic Rapeseed Oil
1 lemon, zest, and juice
4 tbsp tahini
Sea salt flakes
Freshly ground black pepper
method
Place the beetroot, chickpeas and Borderfields Garlic Rapeseed Oil into a food processor and process for 1 minute until ground. Add the lemon zest, lemon juice and tahini and process until creamy. Season with a little salt and pepper. If you prefer a slightly thinner consistency, add a little cold water. Tip into a small bowl and serve with warm pitta or flatbreads.
ROASTED RED PEPPER DIP WITH ALMONDS
ingredients
2 roasted red peppers, peeled, and seeded
1 tbsp chopped parsley, plus a little to decorate
2 tbsp toasted flaked almonds
1 tsp capers, plus a few chopped to decorate
2 tbsp Borderfields Gold Infusion Smoked Chipotle Rapeseed Oil
1 tbsp red wine vinegar
Sea salt flakes
Freshly ground black pepper
Borderfields Cold Pressed Rapeseed Oil, for drizzling
Method
Place the peppers, parsley, flaked almonds, capers, oil and red wine vinegar in a blender or food processor and season with a little salt and black pepper. Blitz until smooth and adjust the seasoning if necessary. Tip into a small bowl and decorate with some chopped capers and parsley and a drizzle of Borderfields Cold Pressed Rapeseed Oil.
PEA HUMMUS
ingredients
300g frozen peas
2 garlic cloves, crushed
3 tbsp tahini
Juice of 1 lemon (add more if preferred)
1 tsp ground cumin
2 tbsp Borderfields Cold Pressed Rapeseed Oil
Sea salt flakes
Freshly ground black pepper
A pinch of chilli powder
Method
Add the peas to a pan of boiling water and simmer for 3 minutes. Drain the peas and put into a food processor along with the garlic, tahini, lemon juice, cumin, 1 tbsp of Borderfields Cold Pressed Rapeseed Oil, season with a little salt and pepper and blitz to a smooth paste. If you prefer a slightly thinner consistency, add a little cold water.
Put the hummus into a dipping bowl, form a small hole in the centre of the mixture, pour in a tablespoon of Borderfields Cold Pressed Rapeseed Oil and lightly dust with chilli powder.
