Vegan eggnog
Nothing says Christmas like eggnog! Our vegan version uses dates, cashews and apricots, plus almond milk and brandy to reinvent this classic festive tipple
Luxury hummus
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 700g chickpeasdrained
- 135ml extra virgin olive oilplus extra for drizzling
- 2 garlic clovesroughly chopped
- 1 tbsp tahini
- 1½ lemonsjuiced
For the toppings
- ½ tsp smoked paprika
- ½ tsp sumac
- ½ small pack parsleyroughly chopped
- 40g pomegranate seeds
- cruditésand warm pittas, to serve
Nutrition: Per serving
- kcal242
- fat20g
- saturates3g
- carbs10g
- sugars1g
- fibre4g
- protein5g
- salt0.4g
Method
step 1
Blitz ¾ of the chickpeas and 120ml of the oil with the rest of the hummus ingredients and a good amount of seasoning in a food processor. Add a little water if it is too thick. Spoon the hummus into a serving bowl or spread it onto a plate. Can be made up to two days in advance and kept in the fridge.
step 2
Dry the rest of the chickpeas on kitchen paper as much as possible. Heat the remaining oil in a frying pan over a medium heat. Add the chickpeas and a large pinch of salt, and fry until golden, around 4 mins. Drain on kitchen paper.
step 3
Drizzle some oil over the hummus, then sprinkle with the spices, parsley and pomegranate seeds. Scatter the fried chickpeas on top and serve with crudités and warm pitta breads.
