Mary Miso - Recipes for every day - Cookbooks
Humus:
220g tinned chickpeas
2 cloves of garlic
1 table spoon of chili flakes
3 table spoons of olive oil
2 table spoons of lemon juice
4 table spoons of tahini (sesame paste)
4 table spoons of vegetable stock
salt
Granola:
4 table spoons of pumpkin seeds
2 table spoons of linseeds
3 table spoons of puffed quinoa
1 table spoon of icing sugar
100g leaf spinach
olive oil
salt and pepper
1 portion pickled beetroot*
Humus: Add chickpeas into a big bowl. Roast chopped garlic and chili flakes in some olive oil. Add to the chickpeas. Add leftover ingredients and mix with the blender. Season with salt and olive oil.
Granola: Roast all ingredients in a pan on medium heat.
Marinate leaf spinach in olive oil and season with salt and pepper.
Arrange humus on plates. Drain pickled beetroot and place on the humus. Serve with granola and spinach.
Tip: Instead of pickled beetroot use cooked one.
*My recipe for pickled beetroot.
