Billy & Jack’s roasted sweetcorn hummus (ve)

Course: Starter - Dish: Vegetarian - Serves: 4

In celebration of International Hummus Day (13th May), Canned Food UK brings you the next recipe in Billy and Jack’s Dinner Party Masterclass – roasted sweetcorn hummus. The recipe uses canned sweetcorn and chickpeas.

Method:

  1. Preheat the oven to 200°C fan. Drain the sweetcorn and pour onto a preheated baking tray, roast for 10 minutes, until turning golden brown, reserve a tbsp for later and tip the rest into a blender or food processor.
  1. Add the drained chickpeas, tahini, garlic, juice of the lemon and a tbsp of rapeseed oil. Blend on full speed, add water to reach the desired consistency, season generously with the smoked salt and blend again.
  1. Pour into a serving bowl, indent the top with a spoon and top with an even covering of first rapeseed oil, then the coconut flakes, reserved roasted corn and the zaatar.
  1. Serve with seasonal raw vegetables and/or flatbreads to dip.

Nutritional information per serving:

Nutritional value per serving
Nutrient Per serving
Energy 1005kJ
241kcal
Fat 13.8g
   of which saturates 2.2g
Carbohydrate 17.6g
  of which sugars 4.7g
Fibre 6.8g
Protein 8.4g
Salt 0.62g
                  

Sign up for latest recipes, blogs and more!

  • This field is for validation purposes and should be left unchanged.