Warm Hummus Plate
Servings
4
servingsPrep time
20
minutesCooking time
20
minutesIngredients
2 cans of chickpeas
2 garlic cloves
1 heaped tbsp tahini
1 lemon
2 tbsp water
2 tbsp olive oil
Salt to taste
1 tbsp cumin
2 heaped tbsp nutritional yeast
2 large carrots
Oil to coat
Salt to taste
Spinach
Directions
- Prep carrots - peel and thinly chop in lengths. Drain and rinse 1 can of chickpeas. Add carrots and Chickpeas to a baking tray with a generous splash of olive oil and salt.
- Bake at 180°C until tender and golden - chickpeas should be crispy. Tossing a few times during bake.
- Drain and rinse the other can of chickpeas - add to pot with water to cover and bring boil then simmer for 10-15 minutes
- Drain boiled chickpeas and add to a food processor with tahini, lemon, salt, garlic, nutritional yeast, cumin and water.
- Blend until smooth - stopping to scrape sides. Blend again adding oil whilst on.
- Meanwhile, wilt spinach in a small pot.
- Plate hummus in a bowl and top with wilted spinach and roasted chickpeas/carrots. Sprinkle sesame seeds and extra nutritional yeast over the top - serve with flatbread
