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Energy Booster Hummus Slaw

by Jill Greenwood from SuperSlaw: Blitz your way to 5 a day

Fill up on your 5-a-day with this veggie-packed slaw recipe from SuperSlaw. Enjoy the colourful combination of broccoli, courgette, carrot and hummus.


Hummus is a staple in most fridges these days and a way of adding some protein and good fats to dishes. For an extra Middle Eastern feel, add purple olives or dry-cured black olives. In the Middle Ages, cumin seed was thought to enhance love and fidelity, so it is said to have been carried by wedding guests as a sign of luck. It has a pungent flavour, which works well with tahini and chickpeas.

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1 broccoli, cut into quarters
2 courgettes
6 olives (black or purple)
3 carrots
1 tbsp wholegrain mustard
2 tbsp olive oil
2 tbsp hummus
4 tbsp cider vinegar
½ tsp ground cumin
Sea salt

Essential kit

You will need a food processor

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Place the central chopping attachment into the bowl of the processor.

Place the broccoli in the bowl and replace the lid. Pulse until thickly chopped, then tip into a waiting bowl.

Add the courgettes and olives and pulse until small chunky pieces before adding to the broccoli in the bowl.

Next, change your chopping tool to the flat ‘chopper’ blade. If you prefer, you can chop by hand, grater or a spiralizer for a lovely ribbon effect. Feed the carrots into the opening at the top while turning the food processor on until thinly sliced. Add to the mix.

Put the mustard, olive oil, hummus and vinegar into an empty jam jar. Place the lid on and shake vigorously. This will be a thick consistency – if you need to thin it, add a little more vinegar.

Pour over the slaw and mix well. Sprinkle with the cumin and sea salt.

Morph your slaw Hummus Kebab

Pan-fry cubed chicken pieces for 5–7 minutes, or skewer the meat and grill for 8 minutes.

Pile the slaw and chicken on to a flat bread.

Top with natural yoghurt and a sprinkle of cumin.

Toppers Balance this higher fat dish by TOPPING with a lean protein source, such as fish, turkey or chicken.

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