Loaded Hummus with Crunchy Vegetables by Foodland

Preparation Time: 15 mins
Cooking Time: 15 mins
Serves: 4 as a Snack

Ingredients

• LOADED HUMMUS
• 400g tinned chickpeas, 1/3 cup retained for garnish
• 1 garlic clove, grated
• 1/4 cup tahini
• 1/4 cup lemon juice
• 1/3 cup olive oil + extra to garnish
• sea salt & cracked black pepper
• 1/4 cup pitted Kalamata olives, roughly chopped
• 1/3 cup cherry tomatoes, sliced
• 1 tsp smoked paprika
• SPICED CHICKPEAS
• 1 tsp olive oil
• 1/3 cup chickpeas (from above)
• Pinch of salt
• 1/2 tsp smoked paprika
• DUKKAH
• 1 cup mixed nuts
• 2 tbsp sesame seeds
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp sea salt
• CRUNCHY VEGETABLES
• A selection of cucumber, radish, carrot and celery (reserve celery leaves to garnish hummus)

Equipment

• Frypan
• Food Processor

Instructions

1. For dukkah, place nuts into a dry frypan and toast over low heat until fragrant, tossing frequently. Add sesame seeds and spices and toast for a further two minutes.
2. Place in a food processor with the salt and pulse until coarse in texture.
3. For spiced chickpeas, heat a small frypan over medium heat, add olive oil and chickpeas and fry, tossing frequenting until toasted. Season with salt and paprika.
4. For hummus, place all ingredients into a food processor, blitz until smooth and season to taste with salt & pepper.
5. To serve, spoon hummus onto a serving plate and swirl to create a crater in the centre.
6. Fill with spiced chickpeas, olives and cherry tomatoes.
7. Sprinkle with dukkah, smoked paprika and chopped celery leaves.
8. Finish with a drizzle of olive oil.
9. Serve with crunchy vegetables on the side.