Antipasto Platter with Roast-Cumin Kumara Hummus & Baby Beetroot Hummus - Cuisine Magazine - From Ne

Ingredients

• FOR THE HUMMUS
• 1 cup dried chickpeas
• 1 teaspoon baking soda
• 2 tablespoons freshly squeezed lemon juice
• 3 cloves garlic, crushed
• 1⁄3 cup tahini
• 2 tablespoons extra virgin olive oil, plus 1 tablespoon to serve
• 1 teaspoon ground cumin
• 1⁄2 teaspoon paprika
• ROAST-CUMIN KUMARA HUMMUS
• 400g kumara, peeled and cut into large chunks
• 1 tablespoon extra virgin olive oil, plus extra to serve
• 1 teaspoon runny honey
• 1 teaspoon cumin seeds, plus 1 teaspoon, lightly toasted, to serve
• BABY BEETROOT HUMMUS
• 400g beetroot, peeled and cut into wedges
• 1 teaspoon cumin seeds
• fresh coriander or fennel, to serve
• FOR THE PLATTER
• olives
• prosciutto
• mortadella
• burrata or buffalo mozzarella, drizzled with lemon oil
• flatbreads and crackers