Nibbles

Things to serve as a light snack, or with drinks....

**Soaked Sunflower Seed Hummus** Sunday Star Times 2014

**Red Pepper Pesto** Annabelle White-Sunday Star Times

**Beetroot and Walnut Hummus** River Cottage Veg Everyday, by Hugh Fearnley Whittingstall, page 300

Annabel Langbein: Through the seasons TV show
 * Raw carrot hummus **

**Turkish Lentil Kofte** Annabel Langbein: Through the seasons TV show

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**Soaked Sunflower Seed Hummus** Sunday Star Times 2014

2 cloves garlic, cooked 1/4 cup sunflower seeds, soaked overnight, drained and rinsed 400g can organic chickpeas, drained and rinsed 2 Tablespoons fresh lemon juice 2 Tablespoons olive oil 1 teaspoon flaky sea salt about 1/4 cup iced water

Add the garlic, sunflower seeds, chickpeas, lemon juice and olive oil to a blender. Whiz to combine. Taste and add salt, adjusting to your own preference. Whiz in iced waqter and leave to process for a good 5 minutes until a creamy consistency is reacher.

Makes about 2 cups of hummus. Soaking time: overnight. Preparation time: 5 minutes <><><><><><><><>

**Red Pepper Pesto** Annabelle White-Sunday Star Times

Note: Easy to make in a food processor!

Ingredients 3 or 4 red capsicums, roasted and skinned 1/2 cup cashew nuts (lightly toasted if you have time) 3 cloves garlic, crushed 1/8 cup extra virgin olive oil (or less – adjust measurement for desired consistency) salt and pepper to taste

To roast and skin capsicums either place under the grill or turn over a hot gas hob (turning on a long fork) until the skin blisters and darkens. Place in a paper bag for a few minutes to steam and then the skin can be easily removed. (I wrap each capsicum individually in glad wrap & leave to cool before removing skin).

Process together the seeded capsicums, cashew nuts and garlic, then slowly drizzle in the olive oil. Taste and season. Enjoy:-)

// Recipe posted by Sarah P:-), Christchurch, NZ // (23 Dec 2008) <><><><><><><><>

**Beetroot and Walnut Hummus** River Cottage Veg Everyday, by Hugh Fearnley Whittingstall, page 300

Note: Easy to make with a food processor!

Ingredients 50 grams walnuts, shelled 1 Tablespoon cumin seeds, 15 grams stale bread, crusts removed and torn into chunks 200 gram of cooked beetroot (not pickled) - James finds using tinned beetroot ok 1 Tablespoon smooth peanut butter or Tahini - James uses peanut butter 1 large garlic clove, crushed juice of one lemon 1/2 Tablsepoon rape seed or olive oil sea salt and freshly ground black pepper

Preheat the oven to 180 degrees Toast the walnuts on a baking tray in the oven for 5 mins until fragrant. Leave to cool.
 * Method**

Warm a small frying pan over a medium heat and dry fry the cumin seeds, shaking the pan until they start to darken and release their aroma. This should take less than a minute: don't burn them.

Crush the still warm seeds with a mortar & pestle or spice grinder.

Put the bread and toasted nuts into a food processor or blender and blitz to fine crumbs. Add the beetroot, peanut butter, garlic and cumin, the juice of half a lemon, 1/2 a Tablespoon olive oil, a little salt and a grinding of pepper. Blend to a thick paste. taste and adjust by adding a little more cumin, garlic, salt and/or pepper if needed. Blend again. Loosen with a dash more oil if required.

Refrigerate until required. It will keep for a few days. Serve at room temperature.

Hugh recommends it with garlicky flat breads.

James enjoys it served with warm pita bread and greek yoghurt. it's also nice with corn chips or lavosh. <><><><><><><><>

Annabel Langbein: Through the seasons TV show
 * Raw carrot hummus **

5 cups grated carrot (about 20 little spring carrots) - they can be grated in the food processor - everything can be done in the food processor 1/2 cup tahini 1/2 cup blanched almonds 2 cloves garlic, roughly chopped 2 teaspoons ground cumin 2 teaspoon smoked paprika salt & pepper 1/2 cup orange juice 1 Tablespoon lemon juice 1/4 cup olive oil
 * Ingredients**

whiz all together.

<><><><><><><><> **Turkish Lentil Kofte** Annabel Langbein: Through the seasons TV show

1 cup red lentils 2 cups water

1/2 cup extra virgin olive oil 1 onion, finely diced 1 teaspoon ground cumin 1/2 teaspoon chilli flakes 1 Tablespoon tomato paste

1/2 cup fine bulgur wheat. 1 teaspoon salt 2 Tablespoons lemon juice 2 spring onions, finely chopped 1 Tablespoon chopped parsley

While the lentils are cooking in a pot, prepare the flavor base. Heat extra virgin olive oil & add onion, ground cumin, chill flakes & tomato paste. Stir all together and cook out for about 8 - 10 minutes until the onion's nice & soft.

When the lentils start to break up & become slightly pulpy, that's what you're looking for. Turn the heat off & add 1/2 cup fine bulghur wheat & salt. Stir it in and let it sit to absorb. Add the onion mixture to the lentil mixture and give it a good stir. Lastly add lemon juice, spring onions and parsley.

Roll & serve in crisp lettuce leaves as a starter.

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