Home Beautiful - - ENTERTAIN -

Serves 10

⅔ cup frozen peas

2 avo­ca­dos

400g can frozen chick­peas, drained, rinsed

¼ cup tahini

¼ cup le­mon juice

⅓ cup Greek yo­ghurt

1 clove gar­lic, crushed

1 tsp ground sea salt

1 tsp green ha­banero hot sauce

⅓ cup chopped co­rian­der

To serve

1 bunch baby as­para­gus

1 bunch small radishes, ends trimmed (see tip)

2 tsp pepi­tas

1 tsp sesame seeds

Ex­tra vir­gin olive oil, to driz­zle

Edi­ble flow­ers and chervil sprigs, to gar­nish (op­tional)

Crack­ers, breads and grissini, to serve

1. Cook peas in boil­ing water for 2 min­utes. Drain, then cool un­der cold water. Re­serve 2 ta­ble­spoons of peas for gar­nish.

2. Scoop flesh from avo­ca­dos and place in a food pro­ces­sor with peas, chick­peas, tahini, le­mon juice, yo­ghurt, gar­lic, salt, hot sauce and co­rian­der, and process un­til well com­bined and smooth.

3. To serve, trim as­para­gus and cook in boil­ing water for 1 minute. Drain and cool un­der cold water. Spread hum­mus in a large, shal­low bowl. Ar­range as­para­gus and radishes (whole, halved and sliced) around edge of dip. Sprin­kle top with pepi­tas, sesame seeds and re­served peas. Driz­zle with olive oil. Gar­nish with flow­ers and chervil. Serve with crack­ers, breads and grissini. tip Choose small radishes with green leaves that can be trimmed, washed and then re­frig­er­ated in a con­tainer so leaves be­come crisp.


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