Veggie Iftar menu

This meat-free menu is packed with exotic herbs for an explosion of flavour

Luxury hummus

Use good-quality chickpeas to give this vegan hummus a really silky feel. Dips make perfect, easy party food to serve with crudités and warm pittas.

SERVES 8 PREP 20 MINS COOK 5 MINS EASY

700g chickpeas, drained

135ml extra virgin olive oil, plus extra for drizzling

2 garlic cloves, roughly chopped

1 tbsp tahini

1 ½ lemons, juiced For the toppings

½ tsp smoked paprika

½ tsp sumac

½ small pack parsley, roughly chopped

40g pomegranate seeds crudités or warm pittas, to serve

1 Blitz 3 /4 of the chickpeas and 120ml of the oil with the rest of the hummus ingredients and a good amount of seasoning using a food processor. Add a little water if it is too thick. Spoon the hummus into a serving bowl or spread it onto a plate. Can be made up to two days in advance and kept in the fridge.

2 Dry the rest of the chickpeas on kitchen paper as much as possible. Heat the remaining oil in a frying pan over a medium heat. Add the chickpeas and a large pinch of salt, and fry until golden, around 4 mins. Drain on kitchen paper.

3 Drizzle some oil over the hummus, then sprinkle with the spices, parsley and pomegranate seeds. Scatter the fried chickpeas on top and serve with crudités or warm pittas.

GOOD TO KNOW

vegan

• 1 of 5-a-day

PER SERVING

242 kcals

• fat 20g

• saturates 3g

• carbs 10g

• sugars 1g

• fibre 4g

• protein 5g

• salt 0.4g

Veggie spiral pie with spiced tomato sauce & chopped salad