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This delicious recipe makes a lovely addition to a picnic, or can be enjoyed with an assortment of flatbreads and crudités for a satisfying sharing lunch.

An exquisitely smooth dip of garlicky butterbeans, topped with a crunchy mix of honey-toasted nuts, seeds and chickpeas - it's a delicious and nutritious meal in itself.

Ingredients

For the Houmous
1 jar

Butter beans
2 teaspoons

Tahini
1/2

Lemon
2 cloves of

Garlic
A big pinch of

Salt
A good pinch of

Black pepper
For the topping
2 teaspoons

Cumin seeds
1 teaspoon

Chilli flakes
2 teaspoons

Smoked paprika
2 tablespoons

Honey
A drizzle of

Olive oil
2 tablespoons

Pumpkin seeds
2 tablespoons

Sunflower seeds
1 tablespoon

Sesame seeds
1 tablespoon

Walnuts, chopped
1/2 a jar of

Chickpeas
A drizzle of

Olive oil
A drizzle of

Honey
To serve
A pile of

Flatbreads
A selection of

Fresh vegetables

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Method

Into a blender place the butter beans (including most of the liquor from the jar), the garlic, tahini and the juice of 1/2 a lemon.
Blend to desired consistency, adding the remaining liquor from the jar of butter beans if required. Season with salt and pepper.
Rinse the chickpeas with cold water, let them dry and then lay out on a baking tray. Sprinkle seeds, walnuts and sesame seeds onto the tray. Drizzle with olive oil and honey and mix thoroughly.
Place into the oven at 200C for 8-10 minutes until toasted and crispy.
Pour the houmous in a bowl, topped with the chickpea, nuts and seeds, and serve with warm flatbreads and a variety of veggie sticks to dip and dunk.