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Make This: Petty Cash's Hummus Garden

 From the plant-based side of the Petty Cash menu comes Hummus Garden, a medley of raw and colourful crudités with a roasted garlic dip.



2 heads of broccoli 
3 bell peppers (one of each colour)
9 carrots
1 cauliflower
4-5 radishes
2 zucchini


700g of dried chickpeas
4oz of olive oil
3 tablespoons of roasted garlic
8oz of lemon juice
Fresh basil
Crumbled feta cheese
1 cup olive tapenade


Soak the chickpeas in water overnight. When you are ready to make your hummus, bring 4L of water to a boil and pour in the chickpeas. Allow this to cook for about an hour.

After the chickpeas have cooked for an hour, strain them over a sink. While the chickpeas are still warm pour them into a food processor and start mixing. Gradually add 4 oz of olive oil, 3 tablespoons of roasted garlic, 5-6 large leaves of fresh basil and 8 oz of lemon juice.

Place hummus in the fridge to cool for about 20 minutes.

Cut all the vegetables into bite size pieces.

Take the hummus out and spread on a tray or large plate. Place the vegetables into the hummus to look like plants coming out of a garden. Sprinkle with feta cheese and olive tapenade to finish.

Check out our Petty Cash Flavour of the Week.