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25 minutes

Sweet potato fritters with spicy peanut sauce

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Sweet potato fritters with spicy peanut sauce

35 minutes

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15 minutes

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Chilli bites (bhajia)

20 minutes

Orecchiette salad with tuna and heirloom tomatoes

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Orecchiette salad with tuna and heirloom tomatoes

10 minutes

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Lamb frikkadels with beetroot raita

20 minutes

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BBQ beef sliders with cheese

15 minutes

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Chickpea-and-artichoke dip

Spicy boerewors bites

Boards and

Spicy boerewors bites

15 minutes

Skordalia with baked potato skins

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Skordalia with baked potato skins

1 hour 20 minutes

Smoked mackerel and cream cheese dip

Dip recipes

Smoked mackerel and cream cheese dip

Turmeric-roasted hummus

Chickpea recipes

Turmeric-roasted hummus

20 minutes

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Turmeric-roasted hummus

By Hannah Lewry

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.