Hummus Recipes
Chickpea, Pumpkin and Kumara Kofta
These make a great addition to antipasto platters for relaxed summer entertaining.
Method
Cook the kumara in boiling water for 10 minutes or until tender. Drain. Blend in food processor with the chickpeas, onion, garlic, ginger and cumin until smooth. Stir in the Pumpkin and Kumara Hummus, coriander and flour and mix to form a firm mixture. Roll teaspoons of the mixture into balls, and then flatten. Dip into additional flour, shaking off the excess. Heat oil in a non-stick frypan and add the kofta in batches. Cook over medium heat for about 3 minutes a side or until golden brown, and drain well on paper towels. Serve the kofta drizzled with Lisa's Yoghurt dip.
Ingredients
200g kumara, peeled and diced
240g tin chickpeas, drained and rinsed
1 red onion, diced
2 cloves garlic, chopped
3 tsp fresh ginger, grated
2 tsp ground cumin
1 pottle LISA'S Pumpkin and Kumara Hummus
¼ c fresh coriander, chopped
¼ c flour + 2 tbsp flour, additional
Olive oil
½ c LISA'S Tzatziki Dip
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