We’ve tried salmon and sweet pavlova versions, but this recipe for a hummus Christmas wreath by @littlekalegirl, is an easy way to dip (pun intended!) into the edible wreath trends. Healthy and holiday-fied, coupled with some celery, carrot or chips, it’s proof that your table decor can be both decorative and delicious!
INGREDIENTS
2 cans of chickpeas (drained)
1 1/2 lemon juiced
4 ice cubes
1 teaspoon cumin powder
1 teaspoon Himalayan salt
1/2 cup tahini
2/3 cup extra virgin olive oil
1/3 cup chilled water/ liquid from chickpeas
Small garlic bulb
INSTRUCTIONS
- Roast garlic cloves for 20 minutes at 180C
- Remove the skin from the chickpeas.
- Add to your @vitamix_aunz blender tahini, lemon juice, roasted garlic, chickpeas, salt, cumin powder and water (you can use reserved water from the chickpeas), ice cubes
- Blend at speed 9-10 until smooth and creamy texture
- Serve your hummus Christmas wreath on a plate in a circular shape with your favourite toppings. We love this version with added parsley, rosemary, cherry tomatoes, pomegranates and green olives.
