Peanut Butter Hummus- Celery, Dill & Pomegranate
CHICKPEAS, DRAINED 200G
SMOOTH PEANUT BUTTER 75G
MAPLE SYRUP 20G
OLIVE OIL 60ML
SALT 1 TSP
LEMON JUICE 15ML
Blend all the ingredients together to emulsify into a smooth paste.
Taste, season and correct consistency with chickpea water if needed.
PEELED AND SLICED AT AN ANGLE 150G
DILL, CHOPPED 10G
RAPESEED OIL 60ML
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.