Crudités with miso and chickpea mayonnaise

Change up your go-to hummus recipe with this quick and easy blend of chickpeas, mayonnaise, miso, lemon juice, tahini and cumin.

• serves

  4

• prep

  10 minutes

• difficulty

  Easy

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Ingredients

• 400 g can chickpeas, drained and rinsed
• 125 g (½ cup) Japanese mayonnaise (Kewpie)
• 1 tbsp white or brown miso
• 1 lemon, juiced
• 2 tbsp tahini
• 1 tsp ground cumin
• 4 eggs, hard-boiled, peeled and quartered

To serve

• assorted colourful baby (or small) vegetables (cucumber, red radish, Dutch carrots, celery, capsicum, cherry tomatoes, baby cos lettuce, witlof)

Instructions

1. Place the chickpeas, mayonnaise, miso, lemon juice, tahini and cumin in a blender and blend to a smooth paste.
2. Serve with boiled eggs and crudités.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

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Watch the full episode here

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Watch the full episode here

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