This is one of those handy dishes that can hoover up all your tired vegetables and that tin of pulses lurking at the back of the cupboard. So don’t be put off by the long ingredients’ list: it’s a very simple recipe. Be warned, though, you can easily keep adding to this and before you know it you’ve enough to feed an army!
The vegetables I’ve suggested are just what I had in my fridge last time I made this. I always like to include sweet corn, finely shredded red cabbage – tossed in a bit of lemon juice and apple cider vinegar –crunchy carrot and red onion. And really, whilst there is nothing overly exciting in this dish, putting all the ingredients together – and smothering with velvety hummus – gives you a lovely work lunch. I usually prefer nuts over seeds but here, crunchy sunflower and pumpkins seeds rule.
Every time I make hummus it turns out differently. On this example, I was making it for a friend who was watching her fat intake: I roasted a couple of peppers rather than one, only a tablespoon of olive oil and no tahini. I’ve reflected this lower fat version below.
Ingredients (serves 6-ish)
100g millet seed
25-35g pumpkin seeds
25-35g sunflower seeds
2 carrots – grated
1 red onion -finely sliced/diced
2 x handfuls of kale – finely shredded
2 x handfuls of red cabbage – finely shredded and tossed in lemon juice/vinegar
150g sweet corn
Juice of 1 lemon
1 tbsp apple cider vinegar
1 clove garlic – crushed
1 tbsp olive oil
Juice of 1 lemon
½ tbsp apple cider vinegar
1-2 red/orange peppers
400g tin chickpeas – drained and rinsed
2-3 garlic cloves
Juice of 1-2 lemons
1 tbsp olive oil (add more if you like – see introduction)
½ tbsp tahini – optional
½-1 tsp smoked paprika
Preheat the grill on full
- Place the quinoa in a sieve and rinse well under the tap. Shake out as much water as possible then tip into a large saucepan. ‘Dry fry’ for a few minutes to enhance the nutty taste of the grains.
- Whilst the quinoa is dry frying, sprinkle in some salt, apple cider vinegar and lemon juice, before pouring in the boiling water. As you will be draining any excess water off at the end of the cooking time, you don’t need to worry about working out the ratio of grains versus liquid.
- After a couple of minutes, rinse the raw millet and buckwheat before tipping into the boiling quinoa. Continue to cook the grains for another 10 minutes.
- Make the dressing, meanwhile, by vigorously stirring all the ingredients together.
- When the grains are soft and the quinoa is beginning to turn translucent, drain well and pour in the dressing. Stir in your pulses and veggies and serve with big dollops of hummus.
For the hummus:
Prepare the roast peppers by cutting them into large chunks and grilling on both sides until soft and lightly charred around the edges.
Squeeze the lemons and blend all the hummus ingredients up until you have a smooth paste. Taste and add more salt and lemon juice if necessary.