Raspberry Balsamic Vinegar 100ml

Recipe to try

Zucchini & Pea Hummus Plate with Raspberry Balsamic Vinegar

Serves: 4

Ingredients

• 2 tablespoons Raspberry Balsamic Vinegar
• 1 tablespoon Arbequina Extra Virgin Olive Oil
• ⅛ teaspoon Black Peppercorn Ground Fine
• 2 cups zucchini, cut into ½-inch pieces
• 2 cups thawed peas
• 1 tablespoon neutral cooking oil
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons tahini
• 3 tablespoons water
• Pita wedges, for serving

Method

1. Whisk the featured balsamic with the olive oil and black pepper.
2. Heat the neutral oil in a large skillet over medium heat. Add zucchini, cut into ½-inch pieces and thawed peas. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
3. Blend the chickpeas, tahini, water and half the seasoning mixture until smooth. Spread on a platter.
4. Top with the cooked vegetables and remaining seasoning mixture. Serve with pita wedges.