Note: Earlier this year in April, I had the opportunity to work with Al Islami Foods; one of UAE’s pioneering food production companies that specialises in halal chicken and frozen foods since the 80’s. The project involved developing recipes using their food products in time for the holy month of Ramadan.
For more info on this project collaboration, check out the relevant posts related to the Al Islami Recipe Development & Food Styling and the amazing Kitchen on Ice event!
Kibbe with a Hummus Duo; Beetroot Feta & Green Peas Basil
This recipe was developed for Al Islami Foods.
- Prep Time: 15m
- Cook Time: 45m
- Total Time: 1h
- Category: Salads & Sides
Ingredients
Green Peas and Basil Hummus
- 1 cup, frozen Green Peas
- 1 can drained (400g), cooked chickpeas
- 1 - 2 cloves, garlic
- 3 TBS, tahini
- 1 bunch, fresh basil
- 1 lemon, juiced
- 2 TBS, olive oil
- salt and pepper
Beetroot and Feta Hummus
- 1 can (400g), cooked chickpeas
- 2 - 3 pieces medium, beetroot
- 1 - 2 cloves, garlic
- 3 TBS, tahini
- 2 TBS, feta cheese
- 1 lemon, juiced
- 2 TBS, olive oil
- 2 sprigs, thyme
- 2 TBS, water
- salt and pepper
Instructions
1 package of Al Islami Kibbe
- Prepare the kibbeh according to package instructions.
Green Pea and Basil Hummus
- Bring a small pot of water and salt to boil. Add Al Islami Green Peas and cook for 5 - 8 minutes until softened.
- Add in the fresh basil to the pot and cook for a few seconds. Strain contents immediately, and into a bowl of ice cold water to stop the cooking process.
- Drain and set aside.
- In a food processor, combine the chickpeas, garlic, tahini, lemon juice, olive oil, salt and pepper. Blend until smooth.
- Add the peas and fresh basil and blend for a smoother consistency. If it’s too thick add more olive oil or water. Transfer to a bowl and refrigerate.
Beetroot and Feta Hummus
- Preheat oven to 135 degrees Celsius.
- Scrub the beets well. Using aluminum foil, form a parcel and place the beets with the water, lemon juice, and the thyme sprigs inside.
- Place the parcel on a baking sheet pan, and roast for 45 minutes to 1 hour
- When beets are fork – tender, allow to cool in the bag. Peel and slice the beets into quarters, set aside.
- In a food processor, combine the chickpeas, garlic, tahini, lemon juice, olive oil, salt and pepper. Blend until smooth
- Add the beetroot and feta cheese, blend further for a smoother consistency. If it’s too thick add more olive oil or water. Transfer to a bowl and refrigerate.
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