September 30, 2017
Fresh Tomatoes, Salads, Main Dish Salad,
Vegetable Salad, Fruit, Tomato, Vegetables, Cucumber, Peppers, Baby Shower, Entertaining, Game/Sports Day, Picnic, Potluck, Weeknight Meals, Stove Top, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
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"From our week day newspaper The West Australian. Times are estimated."
First make the dressing by putting the ingredients in a jam jar with 1 tablespoon water and then screw on the lid and shake well and set aside.
Bring a small pot of water to the boil and add the beans or peas and cook for one minute or until tender and drain and run under cold water until cool.
Divide the remaining hummus between six large jam jars and top with the drained soya beans or peas, capsicums, cucumber, tomatoes, basil leaves, carrots and pumpkin seed, if using.
Screw on the lids and chill until needed - will keep in the fridge for 24 hours.
When read to serve, pass around the jars and let everyone pour over a little of the dressing.
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