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.
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
To serve
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.
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
of inspiring tips and delicious plant-based recipes to help you cut out or cut back on meat, dairy and
eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.
You’ve taken the first step to a new, healthy and compassionate you. Keep an eye out for your free kit
in the mailin your inbox
and if you’re too excited to wait, download the digital version.