Description
Simple, quick and easy, this loaded vegan hummus plate is a tasty, protein-dense meal you can enjoy this Veganuary. The soft, smooth hummus, crunchy, fresh salad, and crumbly chickpea sprinkles deliver a texture sensation!
Ingredients
Units
For the hummus:
- 2 Tins of chickpeas in brine (save the liquid for the recipe and for these delicious treats )
- 1/2 tsp Bicarb
- 140g Tahini
- 65ml Lemon juice
- 2 Small garlic gloves, peeled
- 1/2 tsp Ground cumin
- 1 tbsp Extra-virgin olive oil
- Salt & Pepper as needed
Serve with:
- Ikea Meatballs (allow 4-6 pp) or any vegan “meatball” you like or regular meatballs
- 1/2 tsp Zatar
- 1 tsp Olive oil
- Salt to taste
- 250g Cherry tomatoes
- 5g Parsley
- 1 English cucumber
Instructions
- Drain the chickpeas and reserve the liquid for later (a drizzle for this recipe and the remainder can be used in one of our delicious egg free recipes ). Set aside ¼ of your drained chickpeas for serving and the rest for your hummus.
- For the hummus: Add the remaining ¾ of the chickpeas to a pot of boiling water along with the bicarb and boil until smooshy. The chickpeas should easily squash in between your fingers when pressed. Once ready, drain the chickpeas, rinse them under cold water to cool and set them aside.
- Add the garlic and lemon juice into the food processor, and blend until fine. Allow the garlic to mingle with the lemon juice for 5 mins while you gather the remaining hummus ingredients.
Chefs tip: Over time the acidity of the lemon juice will mellow the raw garlic, removing the acridness. - Add the smooshy boiled chickpeas, tahini, olive oil, and cumin to the food processor, and process on high until very smooth. With the motor running, drizzle a little of the reserved chickpea brine through the top of the processor until the hummus is light and fluffy, and has reached the desired consistency. Season to taste with salt and pepper. Set aside.
- For the toppings: Place the remaining ¼ portion of chickpeas into the food processor and pulse to coarse crumbs.
- Place the chickpea crumbles and plant “meatballs” into the basket of your air fryer. Spritz everything with oil, and season with salt and pepper.
- Select air fry and cook at 185°C for 7 minutes, or until the plant balls are golden and the chickpea crumble are crispy and crunchy.
- While the chickpeas and plant “meatballs” cook make the salad. Wash the cucumber and cherry tomatoes. Halve the cherry tomatoes and place in a bowl. Halve the cucumber lengthways and use a teaspoon to remove the seeds. Chop the cucumber into bite-sized chunks. Add to the tomatoes, then add finely chopped parsley, zatar, salt and pepper to taste, and a splash of olive oil. Toss to combine.
- Spoon the hummus onto serving plates, top with meatballs, salad and crispy chickpea crumbles and serve. Delicious!
Notes
Chefs tip: Over time the acidity of the lemon juice will mellow the raw garlic, removing the acridness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Quick and Easy
- Method: Air fryer
- Cuisine: Snack