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
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!