Recipe Index

Ingredients

• 7 oz hummus per flavour
• 2 tbsp olive oil, plus extra for serving
• 3 1/2 oz bacon lardons
• 10 sage leaves, thinly sliced
• 3 1/2 oz chestnuts, roughly chopped
• 4 fresh thyme sprigs
• 5 1/2 oz cooked beetroot
• 4 tbsp pumpkin seeds, roughly chopped
• 1 3/4 oz feta, crumbled
• Olive oil, to serve
• 5 1/2 oz sun-dried tomatoes (drained weight)
• 2 tbsp toasted flaked almonds
• 2 tbsp chilli oil, to serve

Method

1. For the bacon and chestnut bowl, heat the 2 tablespoons of olive oil in a frying pan over medium heat, add the bacon lardons, and fry them for about 5 minutes until they start to colour.
2. Stir the sliced sage, chopped chestnuts and thyme sprigs into the lardons and cook that mixture for a further 5 minutes, stirring occasionally, until the chestnuts warm through and the herbs crisp slightly.
3. Spread one portion of hummus into a serving bowl, spoon the hot bacon and chestnut mixture over its surface, and drizzle a little extra olive oil across the top.
4. For the beetroot bowl, blend another portion of hummus in a food processor with the cooked beetroot until the mixture turns smooth and evenly pink.
5. Toast the pumpkin seeds in a dry frying pan over medium heat for about 5 minutes, stirring occasionally, until they puff and crackle.
6. Spread the beetroot hummus into its bowl and top that bowl with the crumbled feta, the toasted pumpkin seeds and a drizzle of olive oil.
7. For the tomato bowl, blend the last portion of hummus with 3 1/2 oz of the sun-dried tomatoes until smooth, and finely chop the remaining sun-dried tomatoes by hand.
8. Spread the tomato hummus into a bowl, scatter the chopped sun-dried tomatoes and the toasted flaked almonds over it, and finish that third bowl with a drizzle of the chilli oil.

Prep: 30 min · Cook: 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data