Hummus with Vegetables

Ingredients

• 1 Garlic clove
• 275 g chickpeas (drained weight; can) 2 tbsp tahini (15 g each); sesame paste
• 0.5 tsp ground cumin
• 4 tbsp Lemon juice
• 4 tbsp olive oil
• Salt
• Pepper
• 2 Tbsp roasted peanuts (15 g each)
• 100 g cherry tomatoes
• 1 handful baby salad mix (10 g)
• 2 red onions
• 1 tsp dried herbs
• 4 tbsp peanut butter (15 g)
• 2 tsp Red curry paste
• 175 ml vegetable broth
• 1 tbsp light soy sauce
• 1 handful coriander (5 g)
• 200 g red cabbage
• 300 g broccoli
• 250 g veggie‑bite chunks (veggie bites; refrigerated shelf)
• 2 tbsp Rapeseed oil

Instructions

1. 1.

   For the hummus peel and finely chop the garlic, then blend with chickpeas, tahini, cumin, 2 tbsp lemon juice and 2 tbsp olive oil until smooth. Season with salt and pepper and transfer to a bowl. Sprinkle roasted peanuts over it and drizzle with 1 tbsp olive oil.

2. 2.

   Wash and halve the tomatoes. Wash and dry the salad leaves. Peel one onion and slice into thin strips. Mix everything with remaining olive oil and 1 tbsp lemon juice, arrange on top of the hummus, and sprinkle dried herbs. Keep the hummus chilled until serving.

3. 3.

   For the sauce whisk peanut butter with curry paste, remaining lemon juice, 75 ml vegetable broth and soy sauce.

4. 4.

   Wash coriander and dry it. Clean, wash and slice red cabbage into strips. Peel the remaining onion and dice it. Wash broccoli, cut into florets. Cut veggie‑bites into smaller pieces if desired.

5. 5.

   Heat rapeseed oil in a pan. Sauté red cabbage, onion, broccoli and veggie‑bites for 6–7 minutes over medium heat. Deglaze with remaining broth and reduce the liquid for 3–4 minutes over low heat. Then pour the peanut sauce over it, garnish with coriander, and serve alongside the hummus.