Beetroot Hummus with Zorri Cress Oil and Medley

Ingredients for 6 portions
Ingredients for Zorri Cress Oil

• 6 punnets Zorri Cress
• Approx 200g grapeseed or other neutral vegetable oil
• Wellspent™ Moromi Eggshell Sea Salt or other seasoning for the Zorri pulp for assembly

Ingredients for Beetroot Hummus

• 150g cooked beetroot
• 200g chickpeas (drained, from a tin)
• Juice of 1 lemon
• 30g tahini paste
• 20g olive oil
• 1 clove garlic - crushed
• 1g paprika
• Wellspent™ Moromi Eggshell Sea Salt or other seasoning, to taste

Ingredients for Garnish

• Bean Blossom
• Zorri Cress
• Floregano
• Vene Cress
• Affilla Cress Tendrills

Method
Method for Zorri Cress oil

• Place Zorri Cress in a blender and add some of the oil, blend until smooth, continue to add oil as it blends.
• Place the puree in to coffee filters over jugs and let pass overnight.
• Store both the clear green oil and the residual Zorri Cress puree until required.

Method for the Beetroot Hummus

• Place all the ingredients in a food processor and blend until it becomes a paste. Adjust consistency if required with oil, it should however hold its shape. Check seasoning and adjust if required.

Method for assembly

• Spread a round disc of the hummus on to a plate. Take a knife or small palette knife and swirl a spiral shape on it making sure the white plate shows through. Block off the end of the spiral so the oil doesn’t escape.
• Season the Zorri Cress pulp and pipe blobs randomly on the hummus spiral.
• Carefully pour the Zorri Cress oil in to the spiral shape.
• Decorate the hummus with Zorri Cress leaves, Floregano, Bean Blossom, Vene Cress and tendrils of Affilla Cress. Serve.

Recipe: Shona Sutherland