Smoked Hummus

Name: Smoked Hummus
Yield: 1
Ingredients: 150.0ml Hellmann’s ® Vegan Mayo 2x 3.78L; 250.0g Chickpeas, canned, washed and drained; 5.0g Smoked paprika powder; 3.0g Cumin powder; 5.0ml Lemon juice; 0.0pinch Salt, to taste; 30.0ml Olive oil; 100.0g Toasted chickpeas; 2.0g Smoked paprika; 100.0g Radish, sliced thinly; 270.0g Pita dough; 45.0ml Olive oil; 300.0g Vegan cheese; 45.0g Rosemary; 0.0x Salt and Pepper, to taste

Hummus is never out of fashion. The versatile, plant-based Middle Eastern dip that began as a trend is now a healthy menu staple to serve with vegetables and bread, or as a dip. To create a smoother, creamier mouthfeel and texture, add Hellmann’s Vegan Mayonnaise and kick up the flavor and color with some smoked paprika.

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Prepare The Hummus

Hellmann’s ® Vegan Mayo 2x 3.78L 150.0 ml
Hellmann’s ® Vegan Mayo 2x 3.78L
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Chickpeas, canned, washed and drained 250.0 g
Smoked paprika powder 5.0 g
Cumin powder 3.0 g
Lemon juice 5.0 ml
Salt, to taste
Olive oil 30.0 ml
Toasted chickpeas 100.0 g
Smoked paprika 2.0 g
Radish, sliced thinly 100.0 g

Prepare the Dish

Pita dough 270.0 g
Olive oil 45.0 ml
Vegan cheese 300.0 g
Rosemary 45.0 g
Salt and Pepper, to taste

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Preparation

Prepare The Hummus
- Blend the chickpeas, garlic powder, smoked paprika, lemon juice, cumin powder and salt until smooth. Add Hellmann’s Vegan Mayonnaise and blend again.
- To make the dippers: brush the pita dough with olive oil. Add crumbled vegan cheese, rosemary and seasoning. Bake at 250°c until crispy.
Prepare the Dish
- Plate the hummus with olive oil, radish, a few toasted chickpeas, smoked paprika, edible flowers and cress. Serve with triangular portions of the pita.