Allotment houmous
Serves: 6
Prep time: 30 minsTotal time: 
Recipe photograph by Stuart West
Allotment houmous
Mix it up with the vegetables – cherry toms, trimmed baby corn, even green beans will all work well.
Serves: 6
Prep time: 30 minsTotal time: 
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Nutritional information (serving)
Calories
220Kcal
Fat
11gr
Saturates
1gr
Carbs
17gr
Sugars
2gr
Fibre
8gr
Protein
10gr
Salt
0.9gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 80g tahini, stirred
- juice of 1 lemon
- 3 garlic cloves, crushed
- 2 x 400g tins chickpeas, drained (liquid reserved)
- 1 tsp sea salt flakes
- 3 Ryvita dark rye crispbreads, finely crushed
- 5 baby sweet peppers
- 5 asparagus tips
- 5 radishes
- a few small cauliflower florets
- a few small broccoli florets
Step by step
- Blitz the tahini, lemon juice, garlic, 1 tablespoon of the reserved chickpea liquid and the salt in a food processor until smooth and lighter in colour. Add the chickpeas with a further 5 tablespoons of the chickpea liquid and blitz for 2-3 minutes until very smooth. Adjust the seasoning and pour into a baking dish or rimmed platter. Scatter with the crushed Ryvita crumbs as ‘soil’.
- Cut the bottom third off each of the baby peppers, removing the seeds from inside and keeping the stalks on top. Trim the asparagus, removing the bottom but keeping the spear and some of the stalk. Arrange the vegetables in neat rows to resemble an allotment, and serve.
