
Chickpea Recipes, Dips + Spreads -
Chipotle Hummus Platter with Cashews + Greens
Author:
Shira McDermott
Ingredients
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1 x 660g jar Organic Chick Peas
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1 jar roasted yellow peppers (2 whole peppers)
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60ml tahini
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60ml lemon juice
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1.5 tsp salt
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1 tablespoon Chipotle sauce
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60ml olive oil
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small bunch of coriander
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2 cloves garlic
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40g toasted whole cashews, chopped
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200g baby kale
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Handful of reserved whole chickpeas to garnish
Garnish
Directions
Combine all ingredients except cashews, greens, and reserved chickpeas in a high-powered blender or food processor and blend until smooth and creamy.
Taste to adjust salt and lemon.
Just before serving, cook the kale for 2-3 minutes until wilted (using water or a tsp of cooking oil) and roughly chop the toasted cashews.
Transfer the hummus to a large serving bowl and top with freshly cooked greens, cashews, and the reserved whole chickpeas.
Feel free to add a little olive oil and extra herbs too, more is definitely merrier here! Serve with pita, crackers, or fresh veggies.
We've de-Americanised this recipe from the In Pursuit of More for you + made it more Bold Bean Co friendly. The original for the recipe is here.