Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
6
- 1 small red onion, cut into thin rings
- 1/4 cup red wine vinegar
- 250grams frozen baby peas
- 500grams tub hummus
- 2 cloves garlic, crushed
- 1/4 cup extra virgin olive oil
- 4 pita pockets
- 1 bunch small red radish, scrummed, trimmed, halved
- 2 medium avocados, cut into wedges
- 6 Qukes® baby cucumbers, halved lengthways
- 25grams crunchy, roasted, lightly salted chickpeas, roughly chopped
Description
Veggies and dip, but in a salad: this bowl combines the best of crunchy cucumber and radishes with a pea-and-chickpea hummus and pita bread.
Method
Step 1 of 5
Place onion in a small glass bowl. Pour vinegar over onion. Set aside for 20 minutes to pickle.
Step 2 of 5
Cook peas in a saucepan of boiling water for 5 minutes or until bright green and tender. Drain. Refresh under cold water. Drain.
Step 3 of 5
Place peas in a food processor. Add hummus and garlic. Process until almost smooth. Season.
Step 4 of 5
Heat 2 tbs oil in a large frying pan over medium-high heat. Cook pita for 1 minute each side or until golden. Cut in half, then tear into pieces.
Step 5 of 5
Spoon hummus into a large serving bowl. Arrange radish, bread, avocado and cucumber on top. Sprinkle with chopped chickpeas, then top with the drained pickled onions. Serve drizzled with remaining oil.
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