This vibrant, delicious hummus is packed with vegetables and very versatile. Serve with fish, chicken or lamb, or present on a stunning platter to share as we have. Fill a board with cured meats, blanched and raw vegetables, grilled bread and bowls of hummus.
INGREDIENTS
2 cups chopped broccoli florets (use only the heads and cut into small pieces before measuring)
2 cups broad beans, blanched and peeled
1 ripe avocado, peeled
2 cloves garlic, crushed
1 teaspoon ground cumin
pinch of dried chilli flakes
zest of 1 lemon
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons each chopped mint and basil
sea salt and freshly ground pepper
METHOD
Put the broccoli in a shallow dish, don’t add any water and microwave on high for 1 minute or steam for 2 minutes. Don’t boil the broccoli as it absorbs too much water and will lose a lot of flavour.
Place all the ingredients in a food processor and process until smooth. Season well and if needed, add a little more lemon juice. Makes about 3 cups
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!