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:
- Peel the marrow (compost the skin or save for stock) and chop into small pieces.
- 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.
- Blend until combined, then add the olive oil and blend again until smooth. Season to taste.
- Pour into a bowl, sprinkle with fresh herbs and dip in naan bread or crudités.
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.
