This hummus bowl topped with veggie mince is the perfect balance of creamy, crispy, sticky textures and packed with flavour.
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Serves
4
For The Veggie Mince:
Plant Based Mince
Onion
Garlic
Harissa
Pomegranate Molasses
Olive Oil
Salt
For The Hummus
Butternut Squash
Ras el Hanout
Garlic
Lemon
Drained Cooked Chickpeas
Tahini
Olive Oil
Salt
For The Sumac Onions
Onion
Parsley
Sumac
Lemon
Salt
Serves
4
For The Veggie Mince:
Plant Based Mince
Onion
Garlic
Harissa
Pomegranate Molasses
Olive Oil
Salt
For The Hummus
Butternut Squash
Ras el Hanout
Garlic
Lemon
Drained Cooked Chickpeas
Tahini
Olive Oil
Salt
For The Sumac Onions
Onion
Parsley
Sumac
Lemon
Salt
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Step 1.
Preheat the oven to 200°C.
Step 2.
Peel and dice the squash into 2-3cm chunks. Toss with olive oil, the ras el hanout and salt and roast for 20-25 mins until just tender.
Step 3.
Add the squash to a food processor with the garlic, lemon juice, chickpeas, tahini, 45ml of olive oil and a splash of water. Whizz together until super smooth, add a splash more water if you need to. Season to taste.
Step 4.
Slice the onion as thinly as you can and add to a bowl. Finely chop the parsley and add to the bowl with the sumac and the juice of half a lemon. Add a pinch of salt and scrunch together, set aside to macerate.
Step 5.
Add the veggie mince to a frying pan. Dice the onion and chuck into the pan with a shot of oil and a pinch of salt. Cook over a high heat until crispy. Grate in the garlic and add the harissa and molasses. Stir together and cook until crispy, sticky and glazed.
Step 6.
Spread your warm hummus onto a serving plate, top with the crispy mince and sumac onions. Serve with grilled flatbreads or steamy pittas.
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