Bloody beach hummus and shark fins

It’s the Shark Attackiversary today! So we’re making this bloody, shark-themed snack, from the mind that brought you the pumpkin cake recipe. (Make sure to scroll to the end for another Megan cooking video!)

Basically this is a recipe for beet hummus with Egyptian dry spice dip. But the idea is that the Dukkah recipe is sand, the beetroot hummus is bloody water, and then you cut pittas into “fins” and stick them in the bloody waves. Dip the fins in the hummus, then the “sand” for a mind blowing flavor sensation.

Dukkah — Egyptian dry spice dip

This recipe will make two cups of dukkah, which should be enough for 6-8 people a good few dips. (You probably have all of these ingredients from the cooking challenges.) Maybe some of the spices are ground already, which negates the need for the blender. Still, warm them in a dry pan even if ground to bind the flavours.

Ingredients:

• 2/3 cup of crushed pistachios
• ½ cup sesame seeds
• 2 tbsp coriander seeds
• 2 tbsp cumin seeds
• 2 tbsp freshly ground black pepper
• 1 tsp flaked sea salt

Method:

1. In a dry heavy-bottomed frying pan over medium heat, toast the sesame seeds until light golden brown.
2. Pour into a bowl as soon as they are done so they will not continue toasting.
3. In the same pan, toast the coriander and cumin seeds while shaking the pan or stirring occasionally until they begin to pop.
4. Transfer to a food processor. Process until finely ground, then pour into the bowl with the sesame seeds.
5. Stir crushed pistachios into the bowl with the spices. I like to put some into the blender and leave some quite chunky.
6. Season with salt and pepper, and mix well.

Serve as “sand” or with a bowl of great olive oil and some fantastic bread — warm ciabatta works well. Dip bread in olive oil then in dukkah. I like to serve it alongside a beetroot hummus — the flavours go together SO well together!

Beetroot hummus

This probably also makes 2–3 cups, never measured it before.

Ingredients:

• 1 can beets drained, liquid reserved in case
• 1 can chickpeas, drained liquid discarded (I think you Americans call ’em garbanzos)
• Clove of garlic, roasted if you like but raw is fine
• Lemon juice and rind
• Tahini (optional)
• 1 tbsp cumin seeds or 1 tsp powder
• salt

Method:
I have found that the secret to this is just to add a bit at a time until I get it how I like it. You are going to have to taste it as you go to get it right.

I toast the cumin seeds first (or add ground if you have it as you blend the beets) then whizz with the beets and add chickpeas a handful at a time until I get the texture I want. Colour is important to me too — I like it bright shiny purple, not pink, hence keeping the beet juice in case. If you’re making bloody ocean you might like it more red.

Add garlic. I love it with roasted garlic over raw, milder flavor and you can add as much as you like. Sprinkle with grated lemon rind, and add a squeeze of lemon here and there until you get it right. Tahini is optional really — just gives another dimension.

I generally don’t add much salt to the recipe but like to serve drizzled with olive oil and lightly sprinkled with flaked sea salt.

This recipe is difficult to do wrong… and if you do… maybe no-one will ever know because it’s unlikely they’ve had it before!?

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And just for funsies, I made a video with my friend Jessica (of lasagna-making fame) documenting our process: