Loaded Hummus with Alfalfa Sprouts

This dish hits all the boxes. It’s half salad, half dip so perfect for easy summer meals, grazing, entertaining and even a brunch style meal.

Serves: 4

INGREDIENTS:

Hummus: 

• 1 tin chickpeas, drained 

• 1/3 cup tahini 

• 1 clove garlic 

• 1/3 cup water 

• Juice 1 lemon 

• Flake sea salt and fresh ground black pepper 

To Serve:

• 1 tbsp za’atar 

• 4 tbsp olive oil 

• 2 tbsp pomegranate molasses 

• handful dill, roughly chopped 

• 2 ripe truss or heirloom tomatoes, cut into random pieces 

• ½ cup kalamata olives, pitted 

• ¼ cup toasted pine nuts 

• 1/3 punnet Aussie Sprouts Alfalfa Sprouts 

• 1/3 punnet Broccoli Sprouts 

• Crisp pita bread and cucumber spears to serve 

INSTRUCTIONS​:

1. For the hummus, combine all ingredients in a blender and blend to a smooth puree. Season with salt and pepper to taste. It should be a smooth, silky consistency. Depending on the chickpeas you may have to play with a little more water (to thin) or tahini (to thicken). 

2. To serve, spoon the hummus onto a large serving platter, sprinkle with the za’atar, drizzle with half the olive oil and pomegranate molasses. Scatter the dill over then top with the tomatoes, olives, pine nuts then scatter the sprouts around in little piles and drizzle over the remaining olive oil and molasses. Give a light seasoning of salt and fresh ground black pepper.