Peanut Butter Hummus- Celery, Dill & Pomegranate

 

Humus

Ingredients

CHICKPEAS, DRAINED                     200G

SMOOTH PEANUT BUTTER           75G

MAPLE SYRUP                                    20G

OLIVE OIL                                             60ML

WATER                                                  40ML

GARLIC                                                 10G

SALT                                                       1 TSP

LEMON JUICE                                     15ML

Method

Blend all the ingredients together to emulsify into a smooth paste.

Taste, season and correct consistency with chickpea water if needed.

 

Garnish

CELERY,

PEELED AND SLICED AT AN ANGLE                                            150G

DILL, CHOPPED                                                                                  10G

RAPESEED OIL                                                                                    60ML

SEA SALT

POMEGRANITE SEEDS

 

Method

Combine the chopped celery with the dill, oil and sea salt.

Knock out the seeds from a half pomegranate

 

Assemble your plate with the peanut butter hummus, celery and dill oil.

Scatter over some pomegranate seeds.

Serve with some vegan pitta bread.


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