Mediterranean pitta pizzas
Turn the grill on to a high heat. Lightly rub 4 large pittas with olive oil and place under the grill for five minutes or until lightly crisp. Spread each pitta with 2 tbsp hummus. In a bowl, combine ½ a chopped cucumber, ½ a chopped tomato, 8 pitted and chopped Kalamata olives, ½ a chopped red onion, 2 handfuls of rocket, 2 tbsp lemon juice and 3 tbsp extra-virgin olive oil. Season with a pinch of salt and plenty of black pepper. Pile the mixture on top of the pitta breads and top with crumbled Feta to serve.
Baked hummus-coated chicken with veg
Preheat the oven to 230˚C/210˚C fan/gas mark 8. Coat a large baking dish with cooking spray. Pat 4 chicken fillets dry with kitchen paper and season all over with salt and pepper. In a large bowl, combine 2 chopped courgettes and 2 chopped red onions. Drizzle with 1 tbsp olive oil, season with salt and pepper and toss to coat. Transfer the vegetables to the prepared baking dish in an even layer. Place the chicken fillets on top, then spread each one thickly with hummus on all sides. Squeeze the juice of 1 lemon over everything and sprinkle with 1 tsp smoked paprika. Bake for 30 minutes or until the chicken is completely cooked through and the vegetables are tender.
Healthy hummus, kale and egg breakfast wraps
Cut away and discard the stems from the centres of 5 large kale leaves. Roughly chop the kale into 2cm pieces. Heat 2 tbsp olive oil in a large pan over a medium heat. Add 100g halved cherry tomatoes, 1 chopped shallot and a pinch of crushed chilli flakes. Cook for 4-5 minutes, then add the kale and sprinkle with salt and pepper. Stir for about two minutes until the kale wilts but is still bright green. Stir in a small handful of fresh basil, then remove from the heat. Hardboil 4 eggs, then plunge into iced water to prevent them from cooking further. To assemble the wraps, spread 4 wholewheat tortillas with hummus, leaving a 2cm border. Divide the kale mixture over the hummus. Slice the eggs and lay over the tops of the vegetables. Fold up the bottom and sides of each tortilla to serve.
Smokey red pepper hummus burgers
In a bowl, mix 500g beef mince, 120g red pepper hummus, 100g breadcrumbs, 1 tsp smoked paprika and some salt and pepper until just combined; do not over-mix. Use clean hands to form the mixture into four patties. Cook under a hot grill or sear in a pan over a medium-high heat until a brown crust has formed on both sides and the burgers are cooked through. Serve with your favourite burger toppings.
Hummus and lemon salad dressing
In a bowl, combine 120g hummus, 1 crushed garlic clove, the juice of ½ a lemon, ½ tsp cumin and 2 tbsp freshly chopped dill. Whisk everything together until smooth and creamy, then season to taste with salt and black pepper. For a thinner dressing, whisk in a little water.
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