Leek fondue toasts
You can cook the leeks, grate the parmesan and make the toast ahead of time, so this is a last-minute assembly job
Hummus platter with all the veg
- Preparation and cooking time
- Prep:
- Easy
- Serves 6 - 8
Skip to ingredients
- 500g hummus
- chilli crispfor topping
- olive oilfor topping
- toasted pine nuts and lemon juicefor topping
- pomegranate molassesfor topping
- olive oil and chopped walnutsfor topping
- small carrotsto serve
- breakfast radishesto serve
- cucumber sticksto serve
- cherry tomatoesto serve
- watercress sprigsto serve
- fennelto serve
- pitta crispsto serve
- focacciato serve
- crisps or savoury biscuitsto serve
Nutrition: per serving (8)
- kcal458
- fat38.3g
- saturates1.9g
- carbs15.5g
- sugars8.7g
- fibre7g
- protein9.1g
- salt1g
Method
step 1
Spoon the hummus in three or four mounds onto a large platter, creating smoosh marks in the top of each with the back of a spoon.
step 2
Fill each dip with a topping such as chilli crisp, olive oil, toasted pine nuts and lemon juice, pomegranate molasses, olive oil and chopped walnuts, or whatever flavours you like best, including bought dressings.
step 3
Add peeled small carrots, breakfast radishes, cucumber sticks, cherry tomatoes, watercress sprigs, fennel or whatever other veg you like for dipping, and serve with some crunchy pitta crisps, focaccia, crisps or savoury biscuits.
