Pack your hamper with lighter, summery treats, from low-fat salads to healthier scotch eggs and sandwiches.
- 250g dried chickpeas or dried split broad beans
- ½ tsp bicarbonate of soda
- 3 garlic cloves
- 1 onion, roughly chopped
- 1 leek, roughly chopped
- 1 celery stick, roughly chopped
- 1 small chilli, roughly chopped (deseeded if you don’t like it too hot)
- 1 tsp ground cumin
- 1 tsp cayenne pepper
- 1 tsp sumac
- good handful chopped coriander
- good handful chopped parsley
- 80g gram flour
- 100ml vegetable oil
- houmous, tabbouleh and pickled red onion & radish (see goes well with), flatbreads, shop-bought or see goes well with (optional)
- Soak the chickpeas in cold water for 8 hrs, or overnight.
- Drain the chickpeas and pulse with the bicarb in a food processor until roughly chopped. Remove 3/4 of the mixture and set aside.
- Add the garlic, vegetables, spices and herbs to the remaining mixture in the processor and purée to a paste. Stir the paste into the rough purée of chickpeas, add the gram flour, season and mix well.
- Heat oven to 110C/90C fan/gas 1/4. Heat a large, non-stick frying pan over a medium heat and add some of the oil. Use your hands to form the mixture into patties (there should be enough to make about 16). Fry for 2 mins each side until crisp. Keep in a warm oven while you fry the remainder of the mixture, continuing to add a little oil to the pan with each batch. Serve wrapped in flatbreads, if you like, alongside the houmous, tabbouleh and pickled red onion & radish.
Avocado hummus & crudités
Healthy, low-calorie, vegan recipe that works as lunch or a starter. Enjoy deliciously creamy hummus made with avocado.
- 1 avocado, peeled and stoned
- 210g chickpeas, drained
- 1 garlic clove, crushed
- pinch chilli flakes, plus extra to serve
- 1 lime, juiced
- handful coriander leaves
- 2 carrots, cut into strips
- 2 mixed peppers, cut into strips
- 160g sugar snap peas
- Blitz together the avocado, chickpeas, garlic, chilli flakes and lime juice, and season to taste. Top the hummus with the coriander leaves and a few more chilli flakes, and serve with the carrot, pepper and sugar snap crudités. Make the night before for a great take-to-work lunch.