• 75g brown bread (about 2 slices)
  • 10g pumpkin seeds
  • 25g black olives
  • 2 x 200g pots hummus (or try one of our recipes here at
  • selection of veg crudités (we used mini carrots, radishes and broccoli florets)
  • pittas, to serve


  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Put the bread, seeds and olives in a food processor, and blitz to crumbs. Tip the crumbs out onto a baking tray and spread out in an even layer. Bake for 10-15 mins, stirring halfway through, until golden. Leave to cool. Will keep for a day in an airtight container.

  • STEP 2

    Spread the hummus into a dish with a lip or shallow bowl (ours was 22cm in diameter). Scatter the olive crumbs over the hummus to cover the surface. Push most of the veg into the hummus in neat rows to resemble a veg patch – you may need to cut the bottom off some to help them stand up. Serve straightaway with the remaining veg and pittas for scooping.

Goes well with


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