Product: Pyrex Glass Ramekins
1 can chickpeas in water (400g can)
½ small carrot
⅛ white onion
1 bay leaf
1 garlic minced and soaked in ¼ lemon juice
Pinch of ground cumin
For the Garnish:
150g cooked beetroot
½ tsp white wine vinegar (if beetroot is not vinegared already)
½ garlic finely minced
¼ lemon juice
1. Empty the can of chickpeas into a small pan. Add carrot, onion, celery, bay leaf and just enough water to barely cover them. Simmer until chickpeas are very soft.
2. Remove onion, celery and bay leaf. Reserve a few chickpeas. Add the chickpea, carrot and cooking liquid to a blender and while it is still hot but not scalding blend until very smooth. Add garlic, lemon juice, tahini, cumin and salt to taste.
3. Let it cool to room temperature and serve in ramekins, form a hollow in the centre for the garnish.
4. For the garnish, fry the reserved chickpeas and pinenuts in olive oil until golden. Add a pinch of paprika and cumin. Dress the hummus with this mixture. Add a pinch more paprika to the top of the ramekin.
1. In a small food processor blend the beetroot to a fine crumb. Place the beetroot in a bowl and add yoghurt, garlic, sugar and salt. Add vinegar but this is only necessary if the beetroot doesn’t contain vinegar already.
2. Place the borani in Pyrex glass ramekins. Garnish with a teaspoon of extra yoghurt, caraway seeds, fresh dill and a drizzle of rapeseed oil.
1. Roast the aubergine over an open flame or directly on hot coals until blackened all over and soft in the centre. Remove from heat and leave until cool enough to handle.
2. Scrape away the blackened skin and discard. Chop up the smoky aubergine flesh to a pulp and place in a Pyrex glass bowl. Mix with tahini, yoghurt, lemon juice and salt to taste.
3. Serve in Pyrex glass ramekins. Dress with good olive oil, pomegranate and parsley.
For further information about Pyrex visit www.pyrexuk.com.