Spring, Summer, Autumn, Winter, Light Meals

Spiced ‘Mince’ Hummus Platter

I adore sharing platters, anything served in mounds in the middle of the table can only end in joy.

The variations of toppings you can add to a bowl of hummus its literally endless, but a new favourite of mine is this spicy vegan mince version. Heady with cumin and garlic, warm and spicy with Harissa paste. Use as little or as much of you like of Harissa, 1 tbs is a guide some are ferociously hot so go easy.

Feel free to add big mixed salad, some grains or a tomato salad to the table if you are turning into a feast!

Also I have deemed this suitable for all seasons, due to fact it can be enjoyed all year with only your sides adapting to the seasons.

SERVES:
4

Ingredients

Mince

200g packet Vegan Mince of choice

I garlic clove grated

1 tbs harissa paste

1 tsp cumin seeds

1 tbs tomato puree

250ml vegetable stock

Sat & Pepper

Light oil

Hummus

1 600g jar chickpeas, drained and rinsed

½ cup light tahini

1 garlic clove roughly chopped

Juice 1/2 lemon

3 tbs extra virgin olive oil

½ tsp sea salt

Water to loosen as needed

Cucumber salad

½ cucumber or 6 small Lebanese cucumbers deseeded and diced

Small bunch dill

Small bunch flatleaf parsley

Juice ½ lemon

Sat & pepper

2 tbs extra virgin olive oil

To Serve

Flat breads

Extra herbs

Sesame seeds (optional)

A drizzle of extra virgin olive oil

Instructions

  1. In a small non-stick pan add 2 tbs light oil, harissa, garlic and cumin seeds, cook on a medium heat until warmed and fragrant, add the tomato puree stir to combine ad add the mince.
  2. Cook the mince on a medium low heat until everything is combined, it will look a little dry. Add the vegetable broth a little at a time to loosen the mince. You don’t want the mince too wet; it should be absorbing much of the liquid. You may not need it all.
  3. Season with a good grind of fresh black pepper and a little salt, turn the mince to a low heat cover and prepare the remaining dishes.
  4. Place the diced cucumber, evoo, salt and good grind of black pepper in a bowl and combine. Roughly chop most of the flat leaf parsley and dill and add that to the bowl and stir once more. Set aside.
  5. In a high-powered blender add all the ingredients for the hummus minus the water and blitz until smooth, with the motor running dripple in water until you reach your desired consistency. Taste for seasoning and adjust accordingly with, salt, lemon or tahini.
  6. When you are ready to serve, warm some flatbreads and put a little mixed salad together if you like.
  7. Spread the hummus onto a large platter, top with the spicy mince, cucumber salad and some extra dill and parsley. You can also sprinkle with sesames if you like and drizzle with a little extra virgin olive oil.
  8. Place in the centre of the table and tuck in!

Other recipes you may enjoy

Work with me.

Work with me.

Whether you’re looking for inspiring, plant based recipes, food photography, or professional styling, I’m open to hearing about your project. Find about more about working with me, or if you’d like to get in touch I’d love to hear from you.

Mailing list sign-up

Are you feeling passionate about plant-based food? Sign up to the NOURISH newsletter today, and get exclusive access to inspiring recipes, product news, and plant-based tips, delivered straight to your inbox every month!

Thank you for subscribing!