Loaded Hummus and Veggie Platter

Name: Loaded Hummus and Veggie Platter with Crispy Lentils and Pitta
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 200 Grams of Hummus; 400 Grams of Canned lentils; 1 Tbsp of Olive oil; 10 Grams of Agave syrup; 2 Grams of Cumin powder; 2 Grams of Chilli flakes; 1 Tsp of Salt; 1 Pieces of Shallots; 1 Pieces of Carrot; 1 Pieces of Red pepper; 150 Grams of Cherry tomatoes; 15 Grams of Fresh parsley; 1 Pieces of Lemon; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Pieces of Cucumber; 2 Grams of Sumac; 20 Grams of Pine nuts; 1 Pieces of Pomegranate; 2 Pieces of Pitta bread

with Crispy Lentils and Pitta

This one's packed with Middle Eastern flavours!

Cals 898 · Prot 27 · Carbs 125 · Fat 36

Vegan

30 min

Loaded Hummus and Veggie Platter with Crispy Lentils and Pitta

This one's packed with Middle Eastern flavours!

Cals 898 · Prot 27 · Carbs 125 · Fat 36

Vegan

Ingredients

Base

Hummus 3*

200 Grams

Crispy lentils

Canned lentils

400 Grams

Olive oil

1 Tbsp

Agave syrup

10 Grams

Cumin powder

2 Grams

Chilli flakes

2 Grams

Salt

1 Tsp

Shallots

1 Piece

Vegetables

Carrot

1 Piece

Red pepper

1 Piece

Cherry tomatoes

150 Grams

Fresh parsley

15 Grams

Lemon

1 Piece

Salt

0.5 Tsp

Black pepper

0.5 Tsp

To serve

Cucumber

1 Piece

Sumac

2 Grams

Pine nuts 2*

20 Grams

Pomegranate

1 Piece

Pitta bread 4*5*9*10*11*

2 Pieces

Allergens

*3 Sesame Seeds, *2 Tree Nuts, *4 Milk, *5 Eggs, *9 Soya, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3759 / 898
Fats (g)	35.9
of which saturated (g)	2.6
Carbohydrates (g)	125
of which sugars (g)	38.4
Fibers (g)	23.6
Proteins (g)	26.7
Salt (g)	2.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Peel and slice the shallots finely. Peel and chop the carrots into very small cubes. Slice the bell pepper into small cubes. Halve the cherry tomatoes. Rinse and chop the parsley.

2 Toast lentils

Rinse and drain the lentils. Arrange the lentils on a lined baking tray in an even, thin layer. Toast in the oven for 5 min or until starting to dry out.

3 Coat and roast

Combine the olive oil, agave syrup, cumin powder and chilli flakes (spicy!) in a small bowl. Pour over the lentils and toss. Roast the lentils for 10-15 min further or until the lentils are crispy but not burnt (see pro tip). Sprinkle with salt.

4 Fry vegetables

Meanwhile, heat a drizzle of oil in a large pan over a medium heat. Fry the shallots, carrots and bell pepper for 5 min until softened. Add the cherry tomatoes and cook for 1 min. Season with 1 Tbsp of lemon juice, salt and pepper. Finally fold in the chopped parsley.

5 Prep toppings

Chop the cucumbers finely. Dress with a squeeze of lemon juice and sprinkle with the sumac powder. Toast the pine nuts in a hot, dry pan for 2 min. Halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane.

6 Toast pitta

Toast the pitta pockets in a hot oven for 5-7 min or in a toaster until warmed through. Serve the warm bread alongside the hummus, crispy lentils, vegetable stir-fry, seasoned cucumbers, toasted pine nuts and pomegranate.

More recipes like this