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These fantastic recipes from the author of Pulse, Jenny Chandler, are featured in our latest film.

 

Roasted Pumpkin Hummus

Roasted Pumpkin Hummus

This makes a very welcome change from the more familiar hummus with tahini. You can swap the pumpkin for other roasted vegetables too.

serving(s)
4 Person(s)
Preparation time
15m
Cooking time
45m
Category
Appetizers, Snacks & Sides
Cost
Cheap
Difficulty
Super easy

Ingredients

Roasted Pumpkin Hummus

  • 600 g pumpkin (or butternut squash) peeled and roughly chopped
  • 2 tbsp olive oil
  • 400 g chickpeas, cooked and drained
  • 2 cloves garlic
  • juice of 1 lemon
  • 125 ml extra virgin olive oil
  • salt and freshly ground black pepper

Directions

Toss the pumpkin in the olive oil and roast at 200C/ 400F/ Gas mark 6 for about 40 minutes.

Place the chickpeas in a food processor with the garlic, lemon juice and roasted pumpkin.

Blend for a moment or two before adding most of the olive oil.

Now pulse the mixture, adding more oil and a little seasoning until you have a deliciously creamy paste.

Recipe notes

You can also try adding:

  • a handful of chopped parsley or coriander
  • a couple of teaspoons of harissa, swirled through the top.

Black Bean and Chipotle Dip

Black Bean and Chipotle Dip

Chipotles are smoked jalapeño peppers. Traditionally you buy them either dried or in adobo, a spicy sauce made up predominantly of tomato and onion. You could easily substitute ketchup for the adobo sauce if you cannot find it in your local supermarket. If you can't even find dried chipotles, a spoonful of smoked Spanish paprika and a few hot chillis will taste great too.

Here’s a Tex-Mex winner to serve alongside guacamole, tomato salsa and a few corn chips. Crack open an ice cold bottled beer, slide in the wedge of lime and let the fiesta begin.

serving(s)
4 Person(s)
Preparation time
20m
Cooking time
20m
Category
Appetizers, Snacks & Sides
Cost
Fairly cheap
Difficulty
Super easy

Ingredients

Black Bean and Chipotle Dip

  • 2 tb olive oil
  • 1 onion
  • 3 cloves garlic
  • 400 g cooked black beans
  • 2 chipotle chilis in adobo sauce, stalks removed
  • 1 tsp ground cumin
  • 2 tb sour cream
  • juice of 1-2 limes
  • 1 tb freshly chopped coriander
  • salt and tabasco sauce, to taste

Directions

Fry the onion in the oil until soft and golden. Now add the garlic to the pan and continue to cook until it smells wonderful.

Put the onion and garlic into a food processor with the beans, the cumin and just half of your chipotle ( it’s always wise to tread carefully with any chilli). Whizz everything up and add the remaining chilli, sour cream, lime juice and salt by degrees until the dip is balanced.

Stir in most of the coriander, check the seasoning again and up the heat with a dash of Tabasco if you’re feeling fiery.

Recipe notes

Serve with a swirl of sour cream and a sprinkling of coriander on top.


Cannellini and Beetroot Dip

Cannellini and Beetroot Dip
serving(s)
4 Person(s)
Preparation time
30m
Cooking time
0 min
Category
Appetizers, Snacks & Sides
Cost
Cheap
Difficulty
Easy

Ingredients

Cannellini Dip

  • 1 tin cannellini, haricot or flageolet beans, drained
  • 2 cloves garlic, roughly chopped
  • 1 tb freshly chopped coriander
  • pinch of salt and pepper

Beetroot Dip

  • 2 medium cooked beetroots
  • 2 sprigs fresh dill
  • 1 1/2 tsp ground coriander
  • salt and pepper to taste

Directions

Whizz the beans, garlic, olive oil, lemon juice and seasoning into a purée in a food processor or with a stick blender and then adjust the seasoning until you are happy. The creamed beans will be subtle but need to be balanced all the same.

Purée the cooked beetroot with the dill and ground coriander. Balance with salt and pepper.

Swirl the beetroot into the bean dip but don’t stir to much, it’s more appetising as a ripple effect.


 

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