Chunky Vegetable Hummus Spread Food

HUMMUS VEGGIE WRAP

Steps:

• Spread the hummus on the bottom 1/3 of the wrap, about 1/2 inch from the bottom edge but spreading out the the side edges.
• Layer the cucumber, spinach leaves, tomato slices, avocado slices, spouts, microgreens and basil.
• Fold the wrap tightly, as you would a burrito, tucking in all of the veggies with the first roll then rolling firmly to the end. Cut in half and enjoy.

HUMMUS & VEGGIE WRAP-UP

Steps:

• Spread hummus over tortilla. Layer with salad greens, onion, cucumber, sprouts and carrot. Drizzle with vinaigrette. Roll up tightly.

HUMMUS SPREAD

Steps:

• For the beans: Rinse beans and pick over.
• place in a large pot, cover by at-least 2" with water (if you have hard water toss in a pinch of baking soda) Bring to a boil for 2 minutes, turn off stove and let them sit until cooled to room temperature.
• About 2 hours.
• Drain beans and rinse.
• Rinse out pot and return beans, again, cover with water, add garlic and bay leaf, bring to a boil, reduce to simmer Cook until tender, 45 minutes to 1 hour.
• Drain and cool.
• For the Tahini: Place sesame seeds and sesame oil in the food processor, grind until it's formed a paste.
• If it seems dry add some of the olive oil.
• For the Hummus: Add garlic to the hummus and pulse until finely chopped.
• Add beans and turn on processor, drizzle olive oil into processor, allow to run until desired consistency is reached.
• Add salt and pepper to taste and pulse until mixed.
• Optional: You can replace some of the olive oil with a bit of reduced fat sour cream to attain the desired creaminess without as much fat.

MINTY ROAST VEG & HUMMUS SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the parsnips, carrots, cumin seeds and chickpeas with the oil and some seasoning in a large roasting tin. Cook for 30 mins, tossing halfway through cooking.
• Add the beetroot to the tin and drizzle over the honey, then return to the oven for 10 mins. Spread the hummus thinly over a large platter, or divide between 4 dinner plates. When the veg is ready, drizzle with the vinegar and toss together in the tin. Tip the roasted vegetables on top of the hummus, scatter over the mint and cheese, drizzle with any juices from the tin and serve.

HUMMUS

Steps:

• Thoroughly rinse the chickpeas in a colander under cold running water. Tip into the large bowl of a food processor along with 60ml of the oil and blitz until almost smooth. Add the garlic, lemon and tahini along with 30ml water. Blitz again for about 5 mins, or until the hummus is smooth and silky.
• Add 20ml more water, a little at a time, if it looks too thick. Season and transfer to a bowl. Swirl the top of the hummus with the back of a dessert spoon and drizzle over the remaining oil. Serve with crunchy crudités and toasted pitta bread, if you like.