Prawns with avocado hummus and chilli and paprika camembert cheese
Servings Prep Time
4people 20minutes + overnight
Cook Time
1 hour
Servings Prep Time
4people 20minutes + overnight
Cook Time
1 hour
Ingredients
  • 600grams Fresh Vannamei Prawns,shell on and cleaned
  • Some butter and garlic for frying
  • 250grams Dried Chickpeas
  • 5ml Bicarbonate of soda
  • 270grams Tahini paste
  • 60ml Fresh lemon juice
  • 4 Garlic clovesminced
  • 100ml Ice cold water
  • 100ml Willow Creek Persian Lime flavoured Olive Oil
  • Salt and pepper to taste
  • 2 Avocados, 1 cubed for the hummus and1 sliced for the flat bread
  • 100grams English spinach,washed and dried
  • 4 Flat breads,lightly toasted
  • 1Disc President Chilli and Paprika flavoured camembert cheese,cut into wedges
  • Some mange tout and sliced red chilli for serving
Instructions
  1. Soak the chickpeas in cold water overnight.
  2. Rinse off the chickpeas and place in a large pot and cover with cold water. Add the bicarbonate of soda.
  3. Cook for 20 – 50 minutes or until cooked and strain.
  4. Place in a food processor and blend until it forms a thick paste.
  5. Add the tahini paste, lemon juice, garlic and seasoning and mix.
  6. Add the ice water, olive oil, avo cubes and spinach and blend until smooth. Place in the fridge until serving.
  7. Pan fry the prawns in some butter and olive oil until cooked and browned.
  8. Spread the hummus on the toasted flat breads and top with the prawns, cheese, avocado slices, mange tout and chilli. Serve immediately.