My Career: Executive director of the Project Arts Centre Orla Moloney
My Career: Executive director of the Project Arts Centre Orla Moloney

Sarah Finnan

Weekend Guide: 10 great events happening around Ireland
Weekend Guide: 10 great events happening around Ireland

Sarah Gill

The experts’ guide to lighting – from lamps to feature pendants
The experts’ guide to lighting – from lamps to feature pendants

Megan Burns

February 22: Today’s top stories in 60 seconds
February 22: Today’s top stories in 60 seconds

Sarah Gill

How to cope through loss and grief, according to a psychologist who knows all too well
How to cope through loss and grief, according to a psychologist who knows all too...

IMAGE

My older brothers are my best friends. Here’s why…
My older brothers are my best friends. Here’s why…

Edaein OConnell

This Inchicore home dating back to 1870 is now on the market for €495,000
This Inchicore home dating back to 1870 is now on the market for €495,000

IMAGE

Beyoncé sports gown from Irish designer Michael Stewart
Beyoncé sports gown from Irish designer Michael Stewart

Sarah Gill

Supper Club: This fish and grains tray bake is the perfect midweek supper
Supper Club: This fish and grains tray bake is the perfect midweek supper

Meg Walker

Arket is coming to Dublin, here are the staples that will elevate your wardrobe
Arket is coming to Dublin, here are the staples that will elevate your wardrobe

Sarah Finnan

Image / Editorial

Going vegan for Lent? You’ll want a good hummus recipe


By Meg Walker
06th Mar 2019
Going vegan for Lent? You’ll want a good hummus recipe

I cannot imagine a world without hummus. It is so versatile and always satisfying. You may already have most of the ingredients on hand. I like to add it to salads, wraps and enjoy it as a yummy dip. The miso in this version provides the salty flavour with extra probiotics. I try to buy fresh organic miso from the fridge section of my local health food store.

Miso Hummus

Makes about 2 cups
Prep time: 10 minutes
Difficulty: Very easy

Ingredients
3 garlic cloves, minced
zest and juice of 2 lemons
500g tinned chickpeas, drained and rinsed
4 tbsp hulled tahini
2 tbsp miso
½ tsp chilli powder
125ml water

To serve
1 pinch smoked paprika
1 tsp sesame seeds
1 parsley sprig

Method
Place the minced garlic in a small bowl and cover with lemon juice while you prepare the rest of the dish.

Combine the remaining hummus ingredients in a high-speed blender. Pulse to combine and blend until super smooth and creamy, adding more water if needed. Serve with the smoked paprika, sesame seeds and parsley or store in an airtight container in the fridge for up to 1 week.

 

Extracted from Whole by Harriet Birrell (Hardie Grant, approx €29). Photography © Nikole Ramsay.