Dill houmous with green veg salad

Dill houmous with green veg salad
  • Serves icon Serves 4
  • Time icon Ready in 20 minutes

This houmous and salad recipe is perfect as a quick lunch or light supper

Nutrition: per serving

Calories
300
Fat
18.7 (2.5g saturated)
Protein
5.5g protein
Carbohydrates
17.3g (4.3g sugar)
Salt
trace
Calories
300
Fat
18.7 (2.5g saturated)
Protein
5.5g protein
Carbohydrates
17.3g (4.3g sugar)
Salt
trace

Ingredients

  • 300g runner beans, trimmed and sliced lengthways
  • 125g asparagus tips
  • 400g can chickpeas, drained and rinsed
  • 1 garlic clove, chopped
  • 2 tbsp tahini paste
  • 3 tbsp olive oil
  • Juice of 1 lemon
  • 1 tbsp fresh dill, chopped
  • 60g watercress
  • ½ cucumber, cut into batons
  • 30g walnuts, chopped

Method

  1. Lightly steam or blanch the runner beans and asparagus tips for 2-3 minutes, then refresh under cold water, drain and set aside to cool.
  2. To make the houmous, put the rinsed chickpeas and garlic in a food processor and whizz until they are broken down. Add the tahini, 2 tbsp olive oil, half the lemon juice and 1 tbsp water, then whizz again until the houmous starts to look creamy. Add a little more water if required. Stir in the chopped dill and season with freshly ground black pepper.
  3. Toss the runner beans, asparagus, watercress and cucumber with some seasoning and the remaining olive oil and lemon juice, then divide among four plates. Top with a dollop of houmous and serve sprinkled with chopped walnuts.

delicious. tips

  1. Make the houmous up to 2 days in advance and keep in the fridge until ready to use

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