Whipped Hummus with Spring Greens, Lemon & Almonds
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Whipped Hummus with Spring Greens, Lemon & Almonds
Recipe By Courtney Roulston
Ingredients
1 bunch asparagus, trimmed
4 Coles baby cucumbers, sliced into rings
½ cup peas, blanched, cooled
4 red radish, sliced into thin rounds
1 French/golden shallot, sliced into rings
1/3 cup roasted whole almonds, chopped
1/3 cup coriander, sprigs picked (in iced water)
½ tsp sumac
2 large or 4 small Lebanese flatbreads, toasted to serve
Whipped Hummus
2 cans Coles chick peas, drained, with the ½ cup liquid reserved
1 clove garlic, peeled
2 tbs tahini paste
1 tsp ground cumin
juice of 1 large lemon (1/3 cup), zest reserved for garnish
¼ cup Squeaky Gate extra virgin olive oil, plus extra to serve
sea salt to taste
Method
Brush the asparagus in a little oil and grill for 2-3 minutes, or until charred and tender. Slice into 10cm lengths and set aside to cool.
Brush the flatbread in a little oil and grill or bake until crispy. Set aside.
Place all the hummus ingredients into the base of a large food processor bowl, reserving the chickpea liquid. Season with a pinch of salt and start to blitz to break up into a rough paste. Slowly pour in the chickpea liquid while the blades are running and whip until the hummus is fluffy and smooth, adding a little iced water if the mixture still needs loosening.
Spread the hummus onto the base of a large serving plate. Top the hummus with asparagus, cucumbers, peas, radish, shallot, almonds, coriander, a sprinkle of sumac, reserved lemon zest and a drizzle of extra virgin olive oil.
Break the flatbreads into rough pieces and serve with the hummus.
