SEPTEMBER ORDERS ENTER PRiZE DRAW FOR $300 OFF NEXT RESTAURANT MEAL
SEPTEMBER ORDERS ENTER PRiZE DRAW FOR $300 OFF NEXT RESTAURANT MEAL
Elevate your hummus game with a drizzle and a sprinkle, try experimenting with these two flavour profiles. Ubiquitous but delicious, hummus turns up just about everywhere. From the multiple pottles available, it would have to qualify as a Kiwi favourite. Don't just drop it on the table in its pot with a few crackers.
Lemon, Pistachio and Mint.
Pile hummus into the middle of the bowl and use the back of a spoon to create runnels and dips for the oil to settle in. Drizzle with olive oil. Chop up a handful of shelled pistachio nuts and sprinkle over the top with torn fresh mint and a squeeze of lemon juice.
Sumac, Chilli and Smoked Paprika
Pile hummus into the middle of the bowl and use the back of a spoon to create runnels and dips for the oil to settle in. Drizzle with olive oil. Sprinkle with sumac powder, chilli flakes and smoked paprika powder. Salt generously.
Notes:
The two hummus brands pictured are KOHKOZ Garlic Hummus which is very smooth and feels quite authentic with a good amount of tahini. And Lisa's Garlic and Lemon Hummus which has more texture to it.
KOHKOZ seem to be stocked in the North Island only, click on their name to buy direct from their website if you aren't near a stockist.
The most complicated part of this recipe is having the right-sized casserole or stove-friendly roasting pan to fit the short rib.
Once your equipment is sorted this recipe is designed to give you plenty of time to chillax. A few minutes of work up front, followed by hands-off 4-4.5 hours in the oven.
