Hot maple houmous board recipe
This bright and colourful houmous board is spiced with hot maple syrup. Serve with crunchy crudités for dipping at your next Christmas party.
See method- Serves 8
- 20 mins to prepare and 5 mins to cook
- 235 calories / serving
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 2 x 400g tins chickpeas, drained and rinsed
- 2 tbsp tahini
- 1 lemon, juiced
- 4 tbsp extra-virgin olive oil
- ½ tsp ground cumin
- ½ tsp smoked paprika
- 3 tbsp maple syrup
- 10g fresh flat-leaf parsley, finely chopped
- 30g pomegranate seeds
- 2 tbsp dukkah
To serve
- 3 carrots, peeled and cut into bite-sized sticks
- 1 small broccoli, florets separated
- 1 small cauliflower, florets separated
- 1 Little Gem lettuce, leaves separated
- 100g radishes, halved
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Shop ingredientsEach serving contains
- Energy
- 980kJ 235.0kcal
- Fat
- 12g
- Saturates
- 2g
- Salt
- 0.1g
- Sugars
- 10g
of the Reference intake
Carbohydrate 19.8gProtein 8.2gFibre 8.9g
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- Add 300g chickpeas, the tahini, lemon juice, 3 tbsp oil, cumin and 150ml ice cold water to a food processor and blend until smooth. Add a splash more water if it’s too thick.
- Heat the remaining 1 tbsp oil in a frying pan over a medium heat. Add the remaining chickpeas and fry for 5 mins until crisp. Stir through the smoked paprika and maple syrup and remove from the heat.
- Spread the houmous over a serving board, then spoon over the hot chickpeas and maple syrup. Sprinkle with parsley, pomegranate seeds and dukkah. Serve with the vegetables on the side for dipping.
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