Hummus and falafel platter

samantha potgieterRecipes

NOV Hummus-and-falafel-platter-long

A plant-based feast for sharing.

INGREDIENTS

  • 2-3 tubs (190g each) PnP falafel balls, reheated
  • 1 can (400g) chickpeas, rinsed
  • Olive oil
  • 1 tsp (5ml) smoked paprika
  • 1 tsp (5ml) ground cumin
  • Salt and milled pepper
  • 1 tub (120g) PnP beetroot hummus
  • 1 tub (120g) PnP butternut hummus
  • Handful fresh parsley, roughly chopped
  • Handful fresh dill, roughly chopped
  • 1 small tub (125ml) plain yoghurt
  • Salad:
  • 1 punnet (250g) cherry tomatoes, halved
  • 1 small cucumber, diced
  • ½ red onion, sliced
  • 2 discs (80g) feta
  • 1 packet (200g) PnP calamata olives, drained
  • Salad dressing of choice
  • Dried oregano, for sprinkling

For serving:

  • 1 packet (6) pitas, toasted