Food & Wine

Hummus and Cruciferous Recipe from Chiva-Som International Health Resort

HUMMUS AND CRUCIFEROUS

Part of globally renowned health resort, Chiva-Som’s, wellness cuisine concept, this creamy chickpeas hummus is served with cruciferous vegetables and mixed ground nuts, packed with delicious flavour and nutritional goodness.

This simple dish can be assembled in moments and is the perfect choice for when you want a deliciously rewarding, yet highly nutritious meal. From the smooth chickpea hummus to the light chimichurri, be sure to give this dish a go!

 

                                                  

  NOTE: Gluten free, contains nuts, Vegan

  TYPE OF SERVING: Plate

NUTRIENTS PER SERVING

 

Kilocalories

300

kcal

Protein

13

g

Carbohydrate

31

g

Fat, Total

15

g

 

  Serves: 1

  Serving amount: 215 g             

 

INGREDIENTS

4              g              Dukkah

50           g              Cauliflower, cooked and cut into small piece

3              g              Fresh red radish, thinly sliced/ 5 pcs

5              g              Baby carrot, peeled cooked /1 pc

20           g              Cabbage, cooked then rolled and cut into small bite size pieces/ 3 rolls

20           g              Purple cabbage, cooked then rolled and cut into small bite size pieces/ 3 rolls

15            g              Baby Chinese cabbage, cooked then rolled and cut into small bite size pieces/ 3 rolls

20           g              Cherry tomatoes, cut crosswise/ 2 tomatoes

50           g              Hummus

 

Hummus

500        g              Chickpeas, cooked

50           g              Tahini

20           g              Lemon juice

20           g              Olive oil

½           tsp.         Salt

3              g              Cumin

4              each       Ice cubes

 

METHOD

In a blender, add cooked chickpeas, lime juice, olive oil, salt and cumin and blend while adding the ice cubes one by one until smooth. Add tahini and blend again and mix well. Rest in the refrigerator overnight before use

 

Chimichurri

12            g              Chimichurri

20           g              Parsley, finely chopped

100         g              Shallot, finely chopped

10           g              Garlic, finely chopped

75           g              Coconut cider vinegar

2              g              Black pepper, powder

2              g              Salt

75           g              Olive oil

 

 

METHODMix all ingredients in a mixing bowl, while serving add the parsley.

 

INSTRUCTION

  1. To serve: place hummus on the plate.
  2. Arrange prepared vegetables nicely on the hummus.
  3. Pour the Chimichurri on the hummus
  4. Dukkah can be served separately in a small container.
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