Skip to content

Why use hummus as a topping when it’s delicious enough to use as the base of your dish? Spiced croutons and crisp snowpeas are the perfect complement to this rich, creamy classic.

You will need

Serves 4

  • 3 thick stale slices of sourdough, cut into 1-inch cubes (gluten-free if required)
  • 20ml olive oil
  • 1 tablespoon ras el hanout
  • 2 tablespoons sumac
  • 200g snow peas, roughly chopped
  • 1 bunch parsley, roughly chopped
  • 1 lemon, juice
  • 200g good quality hummus
  • Pinch salt

To serve

  • 1 tablespoon crispy chilli oil
  • Salt

Share this recipe


15 mins to prep

5 mins to cook

  1. Step 1

    Add oil, ras el hanout, sumac and cubed bread to a hot pan over medium heat. Toss around, coating the bread in the oil and spices. Leave to toast for 5 minutes or until crispy. Stir occasionally.

  2. Step 2

    Add snow peas, lemon juice, pinch of salt, and parsley to a bowl and toss to coat. Add the toasted croutons to this mixture and stir through.

  3. Step 3

    Add the hummus to a plate and spread around to create a saucy base. Pile the crouton and bean mixture atop the hummus.

  4. Step 4

    Drizzle a spoonful of crispy chilli oil and a pinch of salt over the plate, and serve / enjoy immediately while your croutons are crunchy :)

Recipe: Simon Toohey

This website uses cookies

And not just the choc chip kind! We also use cookies to improve your experience on our site – for example, they will allow you to ‘favourite’ your top recipes, which is very handy! To find out more, you can read our privacy policy