Meat-free Archives

Salad recipes

Mielie, basil, mint, lime and feta salad

Asian recipes

Matcha panna cotta

15 minutes, plus 1 hour's setting time

Asian recipes

Tomato and Flavourburst nectarine salad

Raw recipes

Raw baby marrow salad with basil pesto and trout

5 minutes

Chickpea recipes

Turmeric-roasted hummus

20 minutes

Turmeric-roasted hummus

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

For the turmeric-roasted chickpeas:

1 x 400 g can Woolworths organic chickpeas, drained and rinsed
2 T olive oil
1 chilli, chopped
½ t fresh or ground turmeric
Sea salt and freshly ground black pepper, to taste

For the hummus, blend:

1 x 400 g can Woolworths organic chickpeas, drained and rinsed
1-2 lemons, juiced
1 green chilli, chopped
3-4 cloves garlic, chopped
1-2 T Woolworths almond butter
2 T olive or avocado oil
Sea salt and freshly ground black pepper, to taste

Method

1. To make the turmeric-roasted chickpeas, toss all the ingredients and roast at 190°C for 20 minutes. Allow to cool slightly.

2. Serve the hummus, topped with turmeric-roasted chickpeas, with charred wholewheat pita breads or crudités. Garnish with mint.

Cook's note: Eating more plant-based foods couldn’t be easier when you have a few cans or bags of dried chickpeas on stand-by. You will feel fuller for longer and these legumes are a source of protein, carbohydrates and fibre.

Discover more of our snack recipes here.

Strawberry tart with lemon posset

Rum-and-raisin rusks

Crispy pork rashers with cabbage

Marinated marrow salad

Mielie, basil, mint, lime and feta salad

Matcha panna cotta

Wasabi salt

Yuzu kosho (Japanese ‘salsa’)

Togarishi (five spice)

Chopped green salad

Lemon-caper aïoli

Easy pickled watermelon rind

Tomato and Flavourburst nectarine salad

Raw baby marrow salad with basil pesto and trout

Turmeric-roasted hummus

Turmeric-roasted hummus

Ingredients

Method