Hummus Rudolph

Photographer: Devin Hart

Serves: 5 (with additional veges on the side)

Time to make:

Ingredients

More weights & measures

hummus
1 large carrot
1 cherry tomato
2 pitted black olives
1 radish
fresh flat-leaf parsley, to garnish
ground paprika (optional)

Instructions

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1 Form hummus into a deer’s head shape.

2 Peel carrot and slice in half lengthways. Cut to create the largest flat surface area then cut an antler from each carrot half. Place upright in hummus near top of deer head.

3 Take cherry tomato and press down on the narrow end of the face to form a nose.

4 To make the rest of the face, use 2 olive slices for the outline of the eyes, fill with 2 slices white radish (irises) and add olive circles for the pupils.

5 Use parsley to garnish plate and sprinkle a little paprika (if using) over plate.

6 Chill until ready to serve.

HFG tip

Buy a firm variety of hummus or if fairly runny, add 1 tablespoon flour.

Nutrition Info (per serve)

No nutrition information available for this recipe.

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.