Subscribe and receive a 4L Casserole Dish
Plus, save 42% on your magazine subscription
First make the dressing. Put the ingredients in a jam jar with 1 tbsp water. Screw on the lid and shake well. Set aside.
Bring a small pan of water to the boil, add the beans or peas and cook for 1 min until tender. Drain and run under cold water until cool. Divide the remaining hummus between 6 large jam jars. Top with the drained soya beans or peas, peppers, cucumber, tomatoes, basil leaves, carrots and pumpkin seeds, if using. Screw on the lids and chill until needed. Will keep in the fridge for 24 hrs.
When ready to serve, pass around the jars and let everyone pour over a little dressing.