LOADED SPRING HUMMUS
LOADED SPRING HUMMUS
Serves 4 (See opposite)
½ bunch broccolini, sliced into smaller lengths Iced water
1 Lebanese cucumber, thinly sliced lengthways
1 bunch asparagus, trimmed and
1 tsp za’atar
100g marinated feta Crisp baked flatbread, to serve
Hummus
1 x 400g can chickpeas, rinsed and drained, reserving 2 tbsp aquafaba (chickpea water)
1 clove garlic
⅓ cup (80g) hulled tahini
Juice of ½ lemon
1 tsp sesame oil (optional)
Sea salt flakes and ground black pepper
1. To make the hummus, place all the ingredients in a blender or food processor with the reserved aquafaba and ½ cup (125ml) water and blend to a smooth, creamy consistency. Adjust the seasoning and lemon juice to taste, then set aside.
2. Bring a saucepan of salted water to the boil. Add the broccolini and blanch for 30 seconds, then use tongs or a slotted spoon to transfer to a bowl of iced water to refresh for 1 minute. Drain well on crumpled paper towel and set aside.
3. In a large bowl, combine the broccolini, cucumber, asparagus, peas, capers, lemon zest and herbs. Dress with the vinegar, 2 tablespoons of the olive oil, a little salt and pepper and gently toss to combine.
To serve, spoon the hummus onto a
