A plant-based alternative made with Thryve's chunky kofta bites for a bright and colourful hummus dish
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Serves | 4-6 |
| Cuisine | Lebanese |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 323 |
| Fat | 10.2g |
| Saturates | 1.2g |
| Protein | 14g |
| Carbs | 46.3g |
| Sugars | 4.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFBring a pot of water to a boil. Add the peas and boil for 5 minutes. Strain immediately and rinse with ice-cold water.
In a blender, add ¾ of the blanched peas, 30g mint leaves, parsley, garlic, lemon and hummus. Blend until as smooth as you prefer, we opted for a chunkier hummus. Season to taste. Set aside.
To make the mini kofta bites, divide each kofta in half and reshape. You may want to wear gloves. In a large non-stick frying pan, heat the olive oil then fry the mini kofta until golden, gently shaking the pan every few minutes.
When ready to serve, spread the pea hummus on a serving plate or spoon into a large shallow bowl. Top with the mini kofta bites. Scatter over with remaining blanched peas, mint and drizzle over the olive oil.
Grill the pita and serve alonside the mini kofta bites.
