Bamboo hummos

Traditional hummos recipes are made with chickpeas, but this modern version is based on bamboo. It still has that punch of garlic and lemon you'd hope to taste in a good hummos.

Bamboo hummos

• serves

  6-8

• prep

  10 minutes

• difficulty

  Easy

Ingredients

• 3 cups bamboo
• 1 clove garlic, chopped
• 1 tsp preserved lemon, chopped
• 2 tsp roasted sesame seeds
• 1 lemon, juiced
• salt and pepper to taste
• ½ tsp sesame oil
• 100 ml olive oil
• 1 tsp chopped coriander

Instructions

Place all ingredients, except the olive oil and coriander, in a food processor. Puree until smooth, then gradually add the olive oil. Season to taste and add chopped coriander to garnish.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.