3 Loaded Hummus Recipes

Hello #LoyalRoyals

Loaded hummus is a team favourite here at the Pesto Princess Palace – in fact it’s rather addictive. Once you’ve tried one recipe, you can’t help but dream up new ways of turning a tub of Pesto Princess Hummus into a feast.

Serve with pita bread, toasted ciabatta, crackers or tortilla chips.

May all your hummus dreams come true 😉 
HRH Kathleen


Classic Hummus with Mushrooms & Herbs

Olive oil
250g mushrooms, washed and quartered
2 large cloves garlic, finely sliced
2 x 200g tubs Pesto Princess Hummus – the classic
Salt & pepper
Small bunch parsley, washed and finely chopped

1. Generously cover the bottom of a heavy saucepan with olive oil and fry the mushrooms until cooked. Don’t worry about the water that the
mushrooms release. Just keep on cooking until it all disappears.

2. Add a splash more olive oil to the mushrooms along with the chopped garlic, stir-frying until aromatic. Season well and allow to cool.

3. Spread 2 tubs of Pesto Princess Hummus onto a serving platter with the back of a spoon. Drizzle over some olive oil and load up with garlicky mushrooms plus all their pan juices. Garnish with fresh parsley or any herbs you have to hand.

Hummus with Harissa, Carrots, Thyme & Pistachios

1 Tbsp olive oil
6 large carrots, peeled and sliced into long thin strips
2 x 200g tubs Pesto Princess Hummus with Harissa Paste
1 Tbsp fresh thyme, chopped
3 Tbsp salted pistachios, roughly chopped
Salt & pepper

1. Choose a large pot with a lid and cover the bottom liberally with olive oil. Add the prepared carrots and fry until they take on some colour, then close the lid, turn the heat to low and allow them to braise in their own steam. Keep checking so that they don’t burn (if they become dry, add splashes of water). Once cooked, season well and leave to cool (there should not be any liquid left, just aromatic oil).

2. Spread 2 tubs of Pesto Princess Hummus with Harissa on a platter with the back of a spoon. Pile on the carrots plus all their pan juices.

3. Garnish with thyme and pistachios and serve.

Hummus with Fresh Coriander, Chilli & Flaked Almonds

2–4 Tbsp olive oil
2 tsp paprika
½ tsp cayenne pepper or chilli flakes
2 x 200g tubs Pesto Princess Hummus with Fresh Coriander & Chilli
A large handful of fresh coriander, washed and roughly chopped
4 Tbsp flaked almonds, toasted

1. Gently heat the olive oil over low heat until tiny bubbles appear. Remove from the heat.

2. Place the spices in a glass bowl and cover with the warm oil. Stir to combine and let them rest for about 10–20 minutes. Strain through a sieve and set the oil aside to use later.

3. Spread the 2 tubs of Pesto Princess Hummus onto a platter with the back of a spoon. Add the chopped coriander, toasted flaked almonds and a drizzle of spiced oil.

Photography, Recipes and Styling by Michelle Parkin.

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