Loaded Hummus
A modern, easy to prepare Middle Eastern inspired sharing plate.
Serves
10
Ingredients:
HUMMUS
- 720g drained Edgell Chick Peas (3x 400g can)
- 15g salt
- 10g cumin
- 100g tahini
- 5g crushed garlic
- 100ml lemon juice
- 150g ice
SALAD
- 500g medley cherry tomatoes, chopped
- 500g crumbled fetta
- 500g Edgell Diced Beetroot
- 200g olives
- 1kg frozen I&J Falafel
- 50g chopped parsley
- 10g harissa spice mix
- Extra virgin olive oil, to drizzle
- Mint leaves, to garnish
Instructions:
1. Blend Edgell Chick Peas, salt, cumin, tahini, garlic, lemon juice and ice until smooth. Smear on one side of a large serving platter.
2. On other side of platter arrange cherry tomatoes, fetta, Edgell Diced Beetroot and olives.
3. Cook frozen I&J Falafel following packet instructions. Add to platter and sprinkle with parsley.
4. To serve, dust hummus with harissa spice mix, drizzle with olive oil and garnish with mint leaves.
This recipe is:
Café
Sit Down Dining
Entrée / Finger Food
Soup / Salads
Middle Eastern
Legumes
Vegetables