Cold Smoked Trout Hummus with Vegetable Crudités


Cold Smoked Trout Hummus with Vegetable Crudités

crudites2These are a fun and healthy dish for a drinks party, or a healthy snack to enjoy at any time of the year. To a real show stopper,  pipe the hummus into individual glasses and serve with a selection of your favourite vegetables for the crudités

Ingredients

  • 1 tin of cooked chickpeas,  drained
  • 1 pack of RR. Spink & Sons Cold Smoked Rainbow Trout
  • 2 tblsp olive oil
  • juice of ½ a lemon
  • salt and pepper
  • 100ml of water
  • selection of vegetables for the crudités;  sliced long or lengthways e.g. carrots, radish, tenderstem broccoli, green beans

Method

To make the hummus, place the smoked trout and chickpeas into a food processor.

Turn the machine onto full power, scraping down the sides occasionally, until the mixture in smooth.  

With the machine running, gradually add the oil and then pour in the water.  The mixture should be smooth and creamy.  Season with the lemon juice, salt and pepper.

To serve

Place the hummus into a bowl in the centre of a large plate and serve surrounded with the crudités.

Alternatively, place the hummus into a piping bag and fill glasses 1/4 full of the hummus. Add full crudités and serve as a party canapé or appetiser, or as a snack.

+ There are no comments

Add yours