Roasted Aubergine & Lent...
2022-01-21
This decadent Roasted Aubergine & Lentil Salad is super easy to prepare, its...
Greek Salad Loaded Hummus
Prep 30 mins
Cooking 30 mins
Serves 6
Let us help you supercharge your party menu with a tasty selection of plant-based snacks. Let's begin with this creamy home-made Hummus, deliciously flavoured with our zesty Rosemary & Lemon Seasoning and topped with this season's brightest veggies.
What you will need
- FOR THE HUMMUS
- FOR THE SALAD
- 2 x 400g tins chickpeas, drained and rinsed
- 1 medium cucumber, diced
- ⅓ cup reserved chickpea liquid / aquafaba
- 1 red bell pepper, diced
- ½ cup tahini
- 200g rosa / cherry tomatoes, quartered
- ¼ cup olive oil
- ½ red onion, sliced into petals
- 2 lemons, juiced
- 100g green olives, pitted
- 2 small garlic cloves, smashed
- 100g black olives, pitted
- 1 tsp ground cumin
- 100g feta cheese, crumbled
- 1-2 tsp Natural Herbs and Spices Rosemary & Lemon
Method
For the salad:
Combine all the ingredients in a bowl and mix gently.
For the dressing:
Whisk the below ingredients together.
3 Tbsp olive oil
3 Tbsp lemon juice
½ tsp Natural Herbs and Spices Dried Oregano
1 tsp Natural Herbs and Spices Rosemary & Lemon Seasoning
For the hummus:
Place all ingredients in a high powered blender and blend on high until completely smooth. Insert the tamper and mix it around if necessary.
If you do not have a strong blender use a little more chickpea liquid / aquafaba, for a softer hummus. You can also use a little cold water. Set the hummus aside.
For the crispy chickpeas and toasted pita chips:
Preheat oven to 180˚C with the fan on. Place the drained chickpeas on a clean dishcloth, then cover with another clean dishcloth.
Rub and agitate them to loosen the skins then remove the skins individually. (This step is very time consuming but produces a fabulous end result. You can of course skip this step completely.)
Then, place this on a baking tray and toss with the olive oil and Natural Herbs and Spices Rosemary & Lemon Seasoning. Bake for ± 20 minutes until deeply golden and crisp.
Brush the pita triangles with olive oil and season with Natural Herbs and Spices Rosemary & Lemon Seasoning and bake in the oven, turning halfway, until deeply golden and crispy. About 10 minutes.
Ingredients:
Crispy chickpeas:
1 x 400g tin chickpeas, rinsed and drained
2 Tbsp olive oil
1 tsp Natural Herbs and Spices Rosemary & Lemon Seasoning
Toasted pita chips:
4 pita breads, cut into eighths
2 Tbsp olive oil
2 tsp Natural Herbs and Spices Rosemary & Lemon Seasoning
To assemble the dish:
Swish the hummus onto a large serving platter.
Very lightly dress the salad with the dressing and then scoop onto the hummus.
Scatter everything with crispy chickpeas.
Finish with an extra drizzle of olive oil and a little sprinkle of Natural Herbs and Spices Rosemary & Lemon Seasoning.
Serve with the crispy pita chips for lots of scooping and dunking. Enjoy!
Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/
