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Base Hummus:

  • Chickpeas, cooked 1.2 kg
  • Olive oil 45 ml
  • Water 100 ml
  • Garlic, minced 10 g
  • Tahini 200 g
  • Salt 5 g

Kale & Cumin Hummus:

  • Kale, blanched and pureed 175 g
  • Cumin powder 5 g

Carrot & Harissa Hummus:

  • Carrot, steamed and pureed 175 g
  • Harissa, paste 20 g

Sundried Tomato & Zaatar:

  • Knorr Mise en Place Pesto (2x340g) 20 g
  • Zaatar, dried 10 g
  1. Base Hummus:

    • Place chickpeas, olive oil, Knorr Lime Seasoning Powder, water, garlic and tahini into a food processor and puree until smooth.
    • Divide into 3 equal portions.
  2. Kale & Cumin Hummus:

    • Add your flavour option to each portion and blend until fully incorporated.
    • Adjust seasoning with salt and pepper. Serve in a bowl/platter drizzled with olive oil.
  3. Carrot & Harissa Hummus:

    • Add your flavour option to each portion and blend until fully incorporated.
    • Adjust seasoning with salt and pepper. Serve in a bowl/platter drizzled with olive oil.
  4. Sundried Tomato & Zaatar:

    • Add your flavour option to each portion and blend until fully incorporated.
    • Adjust seasoning with salt and pepper. Serve in a bowl/platter drizzled with olive oil.