Peanut Butter Hummus - Celery, Dill & Pomegranate

Ingredients

• 200g drained CHICKPEAS
• 75g SMOOTH PEANUT BUTTER
• 20g MAPLE SYRUP
• 60ml OLIVE OIL
• 40ml WATER
• 10 g GARLIC
• 1tsp SALT
• 15ml LEMON JUICE

Method

1. Blend all the ingredients together to emulsify into a smooth paste.
2. Taste, season and correct consistency with chickpea water if needed.

Garnish

• 150g CELERY PEELED AND SLICED AT AN ANGLE
• 10g chopped DILL
• 60ml RAPESEED OIL
• SEA SALT
• POMEGRANITE SEEDS

 

Method

1. Combine the chopped celery with the dill, oil and sea salt.
2. Knock out the seeds from a half pomegranat
3. Assemble your plate with the peanut butter hummus, celery and dill oil.
4. Scatter over some pomegranate seeds.
5. Serve with some vegan pitta bread.