This vibrant, delicious hummus is packed with vegetables and very versatile. Serve with fish, chicken or lamb, or present on a stunning platter to share as we have. Fill a board with cured meats, blanched and raw vegetables, grilled bread and bowls of hummus.
INGREDIENTS
2 cups chopped broccoli florets (use only the heads and cut into small pieces before measuring)
2 cups broad beans, blanched and peeled
1 ripe avocado, peeled
2 cloves garlic, crushed
1 teaspoon ground cumin
pinch of dried chilli flakes
zest of 1 lemon
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons each chopped mint and basil
sea salt and freshly ground pepper
METHOD
Put the broccoli in a shallow dish, don’t add any water and microwave on high for 1 minute or steam for 2 minutes. Don’t boil the broccoli as it absorbs too much water and will lose a lot of flavour.
Place all the ingredients in a food processor and process until smooth. Season well and if needed, add a little more lemon juice. Makes about 3 cups
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.