Chef Amori Burger from Van der Linde Restaurant in Linden, Johannesburg shares her vegetable-forward recipe for North African Carrots and Beetroot with Butter Bean Hummus and Spiced Butter. “This recipe has been an evolving dish at VDL. I absolutely love the spices from Africa and tend to cook with them often,” she says.

North African Carrots and Beetroot with Butter Bean Hummus and Spiced Butter

1 cup full cream plain yoghurt
100g roasted hazelnuts
10g deep fried curry leaves
10g fresh coriander
¼ cup curry pickled chillies – available at any spice shop

Butter bean hummus:

1 400g tin of chickpeas – drained
4 cloves black garlic
¼ cup tahini
3 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
½ tsp cayenne pepper
½ cup extra virgin olive oil
¼ cup lemon juice

  • Process the beans in a food processor until a paste forms. Add the garlic, and pulse. Add the tahini, cumin, coriander, paprika & cayenne pepper. Switch the machine on and whilst running, add the olive oil in a slow drizzle. Add the lemon juice and season. Check consistency, if it’s too thick add 1 tbsp of chilled water at a time to get smooth paste.

 Spiced butter:

100g unsalted butter
1 tbsp whole coriander seeds
1 whole dried chilli
2 sprigs curry leaves
1 stick cinnamon
1 tbsp Kashmirii masala
1 bay leaf

  • Dry fry all the spices in a pan, once you can smell them, add the masala and toss for another 20 seconds. Add the butter and melt bringing it just up to boiling point, then remove from the heat and set aside.

Tamarind chutney:

100g tamarind
100g red onion
1 tsp coriander seeds
1 tsp cumin seeds
1 tbsp raw honey
1 small green chilli – deseeded

  • Cook the onion with the spices, add tamarind and blend. Set aside.

Roasted carrots & beetroot:

1kg carrots
1kg beetroot
1 tbsp cumin seeds
3 tbsp raw honey
2 tbsp avocado oil
Salt & pepper as needed

  • Pre heat oven to 180˚C. Peel and clean the carrots then cut in half. Place into a roasting tray, rub with the oil, honey, cumin seeds and season. Roast covered with foil for 15min and then uncovered until cooked through and caramelised.
  • Peel and clean the beetroot and cut into about 1.5cm rings. Place into a roasting tray, rub with the oil, honey, cumin seeds and season. Roast covered with foil for 10min and then uncovered until cooked through and caramelised.

To serve

Put big dollops of the bean hummus and full cream plain yoghurt on the platter. Then the carrots & beetroot. Dress with the tamarind chutney and warm spiced butter. Finish with the pickled chilli, cashews and curry leaves.

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