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
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.