Vibrant beetroot
& chickpea

hummus

• 250g Caterfood Select cooked chickpeas, drained
• 2 cooked beetroots
• 1 lemon, juiced
• 2–3 tbsp tahini
• 1–2 tbsp extra virgin olive oil
• 2 cloves of garlic, peeled
• ½ tsp salt

• To Serve
• 1 tbsp Caterfood Select
  cooked chickpeas
• 1 tbsp toasted sesame seed mix
• 1 handful of micro herbs
  

1. Place all the hummus ingredients into a food processor with 60ml water and blitz until smooth and creamy. Adjust the lemon juice, tahini, olive oil and seasoning to taste.



2. Scrape the hummus into a bowl or resealable container, cover, and place in the fridge for 1 hour, or until chilled. 

3. When you’re ready to serve, divide the hummus between serving bowls, and top with chickpeas, sesame seed mix and micro herbs, and serve.

Nutty chickpea & chocolate bars

• For the Bars
• 400g Caterfood Select Chickpeas, drained
• 1 tbsp cocoa powder
• 2 tbsp smooth peanut butter
• 150g Caterfood Select Pitted Dates
• 1 tsp ground cinnamon
• 3 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 3 tbsp Caterfood Select Honey

• For the Topping
• 100ml coconut oil
• 50ml Caterfood Select Honey
• 50g cocoa powder
• 100g dark chocolate
• A few drops of vanilla extract
• 50g mixed nuts, roughly chopped
  

1. Line a 30cmx23cm rectangular tin with Caterfood Select Cling Film and set aside.

2. To make the bars, place all the bar ingredients into a food processor, and pulse everything together until smooth.

3. Pour the mixture into the prepared tin and smooth into an even layer. Place the tray into the freezer for 4–6 hours or until firm.

4. To make the topping, place the coconut oil, honey, cocoa, dark chocolate and vanilla extract into a small saucepan. Stir over a low heat until everything has melted and combined into a smooth sauce. Allow to cool slightly.

5. Pour the sauce over the frozen mixture and scatter over the nuts. Return the tray to the freezer for 10–15 minutes, until the topping is firm but soft enough to cut through. Cut the bars into individual portions and serve. 

Spiced chickpea, squash & feta pie

• 1 tbsp olive oil, plus extra for brushing
• 1 red onion, peeled and thinly sliced
• 2 cloves of garlic, peeled and thinly sliced
• 1 carrot, grated
• 1 tsp ras el hanout
• 400g Caterfood Select Chopped Tomatoes
• 12 cherry tomatoes, halved
• 300g butternut squash, peeled and roughly chopped
• 400g Caterfood Select Chickpeas
• 1 tbsp finely chopped mint
• 1 tbsp finely chopped flat-leaf parsley
• 100g Caterfood Select Dried Apricots
• 150g feta cheese
• 270g filo pastry
  

1. Preheat the oven to 180ºC (gas mark 4).  

Heat the olive oil in a large pan over a medium-low heat. Add the onion and cook for 15 minutes, stirring occasionally, until soft and beginning to colour. Add the garlic and carrots and cook, stirring for 5 minutes.

2. Stir the ras el hanout into the pan and cook for 1 minute until fragrant. Add the chopped and cherry tomatoes, butternut squash, chickpeas and 250ml of water, then bring to the boil. Reduce to a simmer and cook for 20 minutes, or until the vegetables are al dente.

3. Remove the pan from the heat, stir in the herbs and apricots, then transfer
the mixture to a shallow pie dish and crumble over the feta.

4. One at a time, lay the filo pastry sheets out on a work surface and brush with olive oil. Season each layer with sea salt, then arrange the filo pastry on top of the pie filling, lightly scrunching them to add texture and height to the pie topping.

5. Bake for 20 minutes, or until golden and bubbling, turning the dish halfway through to ensure even cooking. 

Ready for the Full Menu?