Dips with kūmara
KÅ«mara, Turmeric & Cumin Bean Dip
Ingredients
Tin white cannellini beans, drained - 420 g
1 Clove garlic
2 Tbsp Lemon zest
2 Tbsp Olive oil
2 Tbsp Lemon juice
1/2 cup of cooked orange kūmara, mashed
1/4 Tbsp Turmeric
1 Tbsp Ground cumin
1/2 cup Coriander, chopped
Salt & Pepper to taste
Honey to drizzle
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Method
Into a kitchen processor place the beans, garlic, zest, oil, lemon juice and blitz until smooth.
Add the kumara, turmeric, cumin and coriander to the base dip blitzing to combine. Season with salt and freshly ground pepper. Serve with a drizzle of honey.
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Source: Woolworths
Spicy
KÅ«mara Dip
Ingredients
2 medium kūmara
1 onion, diced
1 clove garlic, crushed
1 tsp peanut or canolla oil
1 tsp cumin powder
Pinch chilli powder (adjust quantity to taste) salt & freshly ground black pepper
1/4 cup stewed or canned apple slices
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Method
Peel the kÅ«mara and cook in boiling salted water until tender. While kÅ«mara is cooking, sauté the onion & garlic in a pan until onion is transparent. Add the chilli and cumin and continue cooking a further 1 minute. Drain the kÅ«mara, reserving 1/4 cup of the cooking water. In a food processor add the kÅ«mara, 1/4 cup cooking water, onion mixture, salt, pepper and apple. Process until smooth.
Makes approx. 2 cups.