Chickpea Recipes, Dips + Spreads -
Chipotle Hummus Platter with Cashews + Greens
Author:
Shira McDermott
Ingredients
-
1 x 660g jar Organic Chick Peas
-
1 jar roasted yellow peppers (2 whole peppers)
-
60ml tahini
-
60ml lemon juice
-
1.5 tsp salt
-
1 tablespoon Chipotle sauce
-
60ml olive oil
-
small bunch of coriander
-
2 cloves garlic
-
40g toasted whole cashews, chopped
-
200g baby kale
-
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.
