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.