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)
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.