Recipe:
Sumac Spiced Crouton Salad on Hummus
Posted in Freshly Picked
Why use hummus as a topping when it’s delicious enough to use as the base of your dish? Spiced croutons and crisp snowpeas are the perfect complement to this rich, creamy classic.
Prep:
15
mins
cook
5
mins
serves
4
Easy Peasy
You will need:
- 3 thick stale slices of sourdough, cut into 1-inch cubes
- 20ml olive oil
- 1 tablespoon ras el hanout
- 2 tablespoons sumac
- 200g snow peas, roughly chopped
- 1 bunch parsley, roughly chopped
- 1 lemon, juice
- 200g good quality hummus
- Pinch salt
- 1 tablespoon crispy chilli oil
- Salt
~
Recipe:
Simon Toohey
Directions:
- 1Add oil, ras el hanout, sumac and cubed bread to a hot pan over medium heat. Toss around, coating the bread in the oil and spices. Leave to toast for 5 minutes or until crispy. Stir occasionally.
- 2Add snow peas, lemon juice, pinch of salt, and parsley to a bowl and toss to coat. Add the toasted croutons to the peas and stir through.
- 3Add the hummus to a plate and spread around to create a base. Pour the crouton and bean mixture over the hummus.
- 4Drizzle a spoonful of crispy chilli oil and a pinch of salt over the croutons to serve.
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