Rainbow hummus plate
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 400g jarred chickpeasdrained
- 1 small garlic clovegrated
- 1 ½ lemons½ zested then juiced, 1 juiced
- 3 tbsp tahini
- 2 tbsp olive oil
- 1 tsp za’atar
- 1 tsp honey
- 150g beetroot hummus
- 100g seeded crackers
- 8 rainbow carrotsor regular small carrots
- 4 mini cucumbers
- 250g cherry tomatoeshalved
Nutrition: Per serving
- kcal505
- fat24g
- saturates4g
- carbs46g
- sugars16g
- fibre17ghigh
- protein18g
- salt0.58g
Method
step 1
Tip 300g of the chickpeas into the bowl of a food processor along with 60ml water and blitz until almost smooth. Add the garlic, zest and juice of 1/2 lemon and the tahini, and blitz again for about 5 mins, adding up to 30ml more water to create a smooth and silky hummus.
step 2
Whisk together the olive oil, remaining lemon juice, za’atar and honey. Season well. Stir in 100g of the chickpeas and set aside.
step 3
Swirl both the homemade hummus and beetroot hummus across the plates. Arrange the crackers and vegetables around the plate however you wish. Sprinkle over the dressed chickpeas with plenty of the dressing and enjoy.
