01 Apr Red pepper and cashew hummus, mushroom and biltong pate and green almond pesto
There 3 recipes are perfect to make for a lockdown family braai. You can serve the hummus, pate and pesto with toasted slices of baguette or ciabatta or savoury biscuits, whatever you have in your pantry. You can also make these recipes in advance to keep the kids occupied.
| Servings | Prep Time |
| 4 people | 45 minutes |
| Cook Time |
| 30 minutes |
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There 3 recipes are perfect to make for a lockdown family braai. You can serve the hummus, pate and pesto with toasted slices of baguette or ciabatta or savoury biscuits, whatever you have in your pantry. You can also make these recipes in advance to keep the kids occupied.
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Ingredients
Red Pepper and Cashew Hummus
- 1 Tin chickpeas, drained and warmed in the microwave for 3 minutes
- 2 Garlic cloves grated
- 1/4 Cup Willow Creek blood orange flavoured olive oil
- 30 ml lemon juice
- 30 ml Tahini paste
- 5 ml ground cumin
- 10 ml smoked paprika
- 1 medium sized red pepper
- 1/4 Cup Roasted and salted cashew nuts
- Salt and pepper to taste
Mushroom and Biltong Pate
- Some Willow Creek olive oil for frying
- 1 Medium onion chopped
- 2 Garlic cloves grated
- 250 grams Brown mushrooms, chopped
- 500 ml Sliced beef biltong
- 1 Tub Plain cream cheese
- 1/2 Cup mayonnaise
- 30 ml Chopped Parsley
Green Almond Pesto
- 200 grams Soft herbs such as coriander, parsley, basil and chives
- 150 ml Willow Creek Persian Lime flavoured Olive Oil
- 80 grams Almonds, toasted
- 200 grams Parmesan cheese grated
- Salt and pepper to taste
Instructions
Red Pepper and Cashew Hummus
- Preheat your oven to 220 degrees Celsius. Rub some olive oil on the red pepper, season to taste and place on an oven tray. Place in the oven and roast for approx. 10 minutes until well browned. Once done, place the red pepper in a bowl and cover with plastic wrap to steam. While the red pepper is cooling down, place the remainder of the ingredients in a food processor, season to taste and blend until smooth. If the mix is too thick you can add some cold water. Once the red pepper has cooled, remove the skin and seeds and cut into rough pieces. Add the red pepper to the food processor and mix well. Place the hummus in a bowl and into the fridge too chill until serving.
Mushroom and Biltong Pate
- Heat a frying pan with some olive oil and add the onion, garlic and mushrooms. Fry until cooked and slightly browned. Let cool. Add the biltong, mushroom mix, cream cheese, mayo and parsley into a blender and blend until smooth. Chill in the fridge for 30 minutes before serving.
Green Almond Pesto
- Place all the ingredients in a blender and process until a course texture has developed. Serve fresh or let it rest overnight in the fridge.