3 Vegan Picnic Recipes
Sweet Potato Hummus
  • 1400g can chickpeas
  • 1 Small Sweet Potato
  • 1clove garlic
  • 1tbsp Tahini
  • 2tbsp olive oil
  • pinch Ground Cumin
  • pinch Sea Salt
  • 3-4tbsp Water
Artichoke Pesto Pasta Salad
  • 300g Dried Pasta(of your choise)
  • 1/2 - 3/4cup Vegan Pesto
  • 1cup Chopped Artichoke Hearts
  • 1/2cup (115g) Bulgur Wheat
  • 2cups (500ml) Vegetable Stock
  • 1 Spring Onion
  • 1cup Chopped Parsley
  • 5 Mint Leaves
  • 3 Tomatoes
  • 1tbsp Lemon Juice
  • 1tbsp olive oil
  1. First make the Tabbouleh. Place the bulgur wheat into a heat proof bowl, and cover with the hot vegetable stock. Cover the bowl and leave to sit for 60 minutes, then drain through a sieve. Chop the parsley and mint finely, and mix with the bulgur wheat. Chop the tomatoes and spring onion and add them too. Finally add the lemon juice and olive oil and mix everything together. Taste and season with salt and pepper as you like.
  2. To make the hummus, bake the sweet potato for 45-60 minutes until completely cooked, then allow to cool. Peel off the skin and roughly chop it. Add all the ingredients except the water into a food processor and blend until smooth. Then, if the hummus is too thick, add the water gradually until you have a consistency you like.
  3. To make the pasta, cook according to the instructions, then drain, add the peso and chopped artichoke hearts.