Hummus with Turmeric, Nuts and accompaniments

We were in Forli, Italy at a Vegan Restaurant and this was my main meal. It was both filling and tasty.
1 small tub of hummus
1 tsp turmeric elixir
25mg walnuts, toasted and crushed
vinaigrette dressing, served in a small jug
25mg croutons
50 mg potato, diced and roasted
small garden salad
Place the hummus in the centre of a deep plate.
Pour the turmeric elixir around the hummus.
Pile the crushed walnuts on top of the hummus.
Place the roasted potatoes and warmed croutons in a small dish.
Serve with a small garden salad.
Dip the potatoes or croutons in the vinaigrette and then into the hummus or drizzle the vinaigrette over the hummus and salad as required.
Serves one person.
Can be enlarged to serve several people fondue style as a starter with individual small salads and a plate each of potatoes and croutons.

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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