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Chickpea Hummus, Gluten-Free Asafoetida Lavash, Pea Shoots

Yields 20 portions

Enjoy with the Creation Sauvignon Blanc

Chickpea Hummus

60 ml tahini

60 ml lemon juice

2 garlic cloves

45 ml olive oil

1 tsp ground cumin

250 g drained chickpeas (keep the aquafaba)

Place everything in a blender and mix until smooth. Add some aquafaba to make it smoother if necessary.

Dukkah (Nut Free)

4 tbsp sesame seeds

1 tbsp fennel seeds

1 tsp ground cumin

1 tsp ground coriander

1 tsp asafoetida

salt to taste

Mix all ingredients and use as a spice


330 g gluten-free flour

1 tsp salt

160 ml water (more if needed)

1 tbsp agar

2 tbsp water

½ tbsp olive oil

Mix the agar with the water. Add and mix all the other ingredients with the agar mixture.

Knead to a smooth and pliable dough. Brush a tray with olive oil. Roll out dough as thin as possible and transfer to the tray. Brush the dough with olive oil and sprinkle with the dukkah spice. Bake in an oven at 180° C for 15 minutes or until crisp.


20 pea shoot sprigs

50 ml Creation olive oil

2 pkts Grumpy Snacks roasted salted chickpeas

Pipe about 30 g of hummus on each plate and using a small spoon, spread to resemble a star. Place 5 roasted salted chickpeas on each tip of your star. Drizzle with olive oil. Place a pea shoot in the middle of each star. Place the lavash next to the hummus.

Baby Cos Lettuce, Edamame Hummus, Lime, Cucumber, Pea Shoots

Yields 20 portions

Enjoy with the Creation Sauvignon Blanc, Semillon

Cos Lettuce

20 baby cos lettuce leaves

Wash and use a salad dryer to spin the water off the leaves.

Edamame Hummus

300 g cooked edamame

20 g fresh ginger

150 g lime juice (keep zest for garnish)

20 g Creation Sauvignon Blanc

20 g olive oil

10 g maple syrup

5 g salt

Blend all the hummus ingredients till smooth and transfer to a piping bag.

Pickled Cucumber

100 g cucumber brunoise

50 ml verjuice

Place the cucumber brunoise in a container with the verjuice.

Vegan Crème

50 g aquafaba
40 g coconut yogurt
10 g apple cider vinegar
2 g maple syrup
2 g xanthan gum
5 g salt
475 ml oil
10 g fine dried coriander seeds

Blend everything except the oil on low speed in the bar blender or thermomixer.

Increase the speed and slowly add the oil until it emulsifies to the desired thickness.

Store in a piping bag or squeezy bottle for plating.

For Plating Canapé

20 pea shoot sprigs

Place one baby cos lettuce leaf on the plate. Pipe a teaspoon of edamame hummus onto the leaf. Place half a teaspoon of pickled cucumber on the hummus. Sprinkle with a pinch of lime zest. Pipe 3 dots of vegan crème on top of the pickled cucumber and hummus. Top with one pea shoot. Serve the cos lettuce canapé and hummus and lavash on one plate per person.

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