Stripey Hummus Salad Jars

6
Servings
15m
Prep Time
1m
Cook Time
16m
Ready In


"From our week day newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings
OK
  • FOR DRESSING
  • FOR SALAD

Nutritional

  • Serving Size: 1 (210.8 g)
  • Calories 139.9
  • Total Fat - 5.3 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 3.2 mg
  • Sodium - 299.1 mg
  • Total Carbohydrate - 19.9 g
  • Dietary Fiber - 5.5 g
  • Sugars - 8.5 g
  • Protein - 6.7 g
  • Calcium - 61.3 mg
  • Iron - 2.1 mg
  • Vitamin C - 30.4 mg
  • Thiamin - 0.2 mg

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Screw on the lids and chill until needed - will keep in the fridge for 24 hours.

Step 5

When read to serve, pass around the jars and let everyone pour over a little of the dressing.

Tips & Variations


No special items needed.

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