Millet Hummus and Romesco Dip

Nothing is more satisfying after a long day than to sit down and have a Mezze kind of meal. We love to have a sharing platter, even when it's just the two of us because they are easy to assemble, and are delicious. Also, dips are a great field to experiment with different ingredients. This time we replaced our traditional hummus and baba ganoush favourites to try something new and use up a few ingredients. I was thinking about cooking some millet and turning it into a hummus type of dip. While my husband suggested saving those peppers that I have previously roasted, and he made a Romesco-sauce-inspired dip. I hope that this Millet Hummus and Romesco Dip will give you some ideas, and awaken your creative spirit. ☺️ So, be brave, my darling and enjoy experimenting! ❤️

Until next time 🤗

Millet Hummus and Romesco Dip

Prep time: 5 minutes

Total time: 35-40 minutes

Serving: 3-4 People

INGREDIENTS

Millet Hummus - 1 cup of millet - 1 tbsp tahini - juice from ½ lemon - 1 clove garlic - salt and pepper to taste

Romesco Dip - 4 small red peppers - 2 tbsp ground almonds - 2 tbsp breadcrumbs - 4 tbsp olive oil - 1 clove garlic - salt and pepper to taste

DIRECTIONS

1. For the Millet Hummus cook the millet according to the instructions on the packaging and let it cool.

2. Add the cooked millet, tahini, lemon juice, garlic, salt and pepper to a blender or food processor and blitz until you obtain a smooth and creamy texture. You may have to scrape down the sides of the blender a couple of times so that everything blends together perfectly.

3. Scoop your millet hummus onto a plate and spread it evenly, making circular motions with the back of a spoon. Drizzle with olive oil, additional seasoning, and herbs. We used za’atar, chilli flakes and fresh coriander.

4. For the Romesco Dip, roast the peppers and let them cool before peeling the skins off and removing the stems, or use store-bought peppers from a jar.

5. Add all the ingredients to a blender/ food processor and blend until it combined. Add a splash of olive oil if the dip is too thick, or some more breadcrumbs if it’s too runny.

6. Transfer your Romesco dip to a bowl and sprinkle with almond flakes and fresh herbs if preferred. Serve with pitta bread and crudités. Enjoy!

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Millet Hummus and Romesco Dip

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