top of page
  • Writer's pictureMadelaine

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 🤗

Top view of a bowl of Romesco dip sprinkled with almond flakes and chopped coriander next to a plate of millet hummus sprinkled with za'atar and chopped coriander next to a  board with crudités and pita bread chunks

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!

A plate of millet hummus sprinkled with za'atar and chopped coriander and chilli flakes next to a lemon, two carrots and a small ramekin of raw millet.

Click on the below to download this recipe as a free, pdf recipe card:

Millet Hummus and Romesco Dip
.pdf
Download PDF • 1.19MB
A bowl of Romesco dip sprinkled with almond flakes and chopped coriander next to a board with crudités and pita bread chunks

Have you tried this recipe or want to say hi?

I would love to hear from you 😊 Comment below and/or share a pic on Instagram with the tag: #madelaineskitchen

30 views0 comments

Recent Posts

See All

Comments


bottom of page