host picture
Bookmark and Share

Chef's Special - Chanterelle Country Inn

The next instalment of Chef's Special, where we take you into the kitchen of some of Cape Breton's top-notch chefs. Nicole MacLennan gets cooking with Chef Bryan Picard from the Chanterelle Country Inn. (runs 5:32)

Download Flash Player to view this content.

Here is the recipe for the beet hummus:

-1 1/2 cups cooked beets, drained
-1/2 cup walnuts
-1 slice stale bread (~20g)
-1 tablespoon cumin seeds, toasted
-1-2 garlic cloves, chopped
-juice of 1 lemon
-1 tablespoon tahini (optional)
-sunflower oil, salt and ground black pepper

Put all of the ingredients in a food processor and whizz until smooth.

Add oil if it's too dry, add more stale bread if it's too loose. Season with salt and pepper.


Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.

Submission Policy

Note: The CBC does not necessarily endorse any of the views posted. By submitting your comments, you acknowledge that CBC has the right to reproduce, broadcast and publicize those comments or any part thereof in any manner whatsoever. Please note that comments are moderated and published according to our submission guidelines.