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Hot maple houmous board recipe

Hot maple houmous board recipe

1 rating

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

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
If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

  • Energy

    980kj
    235kcal     12%

  • Fat

    12g 17%

  • Saturates

    2g 9%

  • Sugars

    10g 11%

  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 19.8g Protein 8.2g Fibre 8.9g

Method

  1. 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.
  2. 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.
  3. 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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