Marrow Hummus

This marrow hummus is totally free of grains and legumes. Great for a snack or a picnic. Leftovers would make a tasty pasta sauce, or you could serve with tortilla chips and roasted veg.

Substitutes:

  • No marrow? Use courgette instead.
  • No lemon juice? Try with lime juice instead. 
  • No garlic? Use 1 tsp of garlic powder instead. 
  • No cumin? Try with garam masala or the spice of your choice. 
  • No coriander? Use parsley or chives instead.

Prep time: 15 minutes

Cook time: 0 minute

Total time: 15 minutes

Servings: 4

Ingredients:

350 g Marrow

2 tbsp Tahini

1 tbsp Lemon juice

2 tbsp extra virgin olive oil

1 Garlic clove

1 tsp Ground cumin

1 tsp Smoked paprika

Salt & pepper

For serving:

1 tbsp Fresh coriander (chopped)

Naan bread (roasted until golden and crisp)

Recipe:

  1. Peel the marrow (compost the skin or save for stock) and chop into small pieces.
  2. Add the marrow chunks to a food processor along with the tahini, lemon juice, garlic, cumin, smoked paprika and a pinch of salt and pepper.
  3. Blend until combined, then add the olive oil and blend again until smooth. Season to taste.
  4. Pour into a bowl, sprinkle with fresh herbs and dip in naan bread or crudités.
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How to store

Store in the fridge for up to 3 days, or in the freezer for up to 1 month.

Leftovers

Serve as pasta sauce or with tortilla chips, roasted veggies or even dollopped alongside the protein of your choice for a creamy sauce.

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