Australian Gourmet Traveller - (01)January 2021 (1)

Greenhummus with lemon prawns

SERVES6 // PREPTIME 30 MINS

Hummusis sucha versatiledip– the flavourpossibilitiesareendless.

½ cupfirmlypackedcoriander

½ cupfirmlypackedflat-leafparsley

¼ cupfirmlypackedmint

1 cuplooselypackedbabyspinach

4 springonions,finelychopped

2 garliccloves,finelygrated

100 mloliveoil

400 gmcanchickpeas,rinsedand drained

1½ tbsphulledtahini

60 ml(1/4cup)lemonjuice

500 gmschoolprawns,peeled,talesintact

2 tspfinelygratedlemonzest

Shahi(seenote),crispbread and

lemon wedges, to serve

1 Reserve1 tbspofeachoftheherbs.

Forhummus,processspinach,remaining

herbs,springonion,garlicand50mloilin

a smallfoodprocessortocombine.Add

chickpeas,tahini,halfthelemonjuice

and1 tbspwarmwater.Processuntil

smooth(1-2minutes)andseasontotaste.

2 Coarselychopreservedherbsandstir

withprawns,rind,remainingjuiceand

oilina bowl,andseasontotaste.Serve

prawnswithgreenhummus,shahi,

crispbreadandlemonwedges.

NoteShahi,alsoknownasPersiancress,

is availablefromselectgreengrocers.

If unavailable, substitute watercress.●

HummusDinnerplatein
LapisfromStudioEnti.All
other props stylist’s own.

GOURMET TRAVELLER 95