Tired of salad and cold meats for dinner?

Did you know that hummus is an incredibly versatile ingredient, making for some of the most impressive (and super easy) dishes? We’ve put together three of our favourite recipes for you to try.

Loaded Moroccan Veggie Wrap

 *Serves 4


  • 4 wraps
  • 2 Tbsp of Pesto Princess Harissa Paste
  • ½ tub of Pesto Princess Hummus
  • 2 Tbsp Greek yoghurt
  • 1 head romaine lettuce, picked and washed
  • 2 cups of roasted vegetables
  • 1 wheel feta cheese, crumbled
  • 1 cup sprouts
  • Small handful of fresh mint or coriander leaves, picked


  1. Heat a griddle or non-stick pan to piping hot.
  2. Dollop some Pesto Princess Harissa Paste, Pesto Princess Hummus and Greek yoghurt onto each wrap. Top with lettuce, roasted veggies, feta, sprouts and herbs before closing the wrap.
  3. Place the wrap into a hot pan, pressing down lightly with a spatula until the wrap is warm and slightly toasted. Repeat on the other side.

Photography by Michelle Parkin
Recipes and styling by Aletta Lintvelt

Food Assistant: Bianca Strydom

Flatbread pizza with Hummus

 *Serves 2 


  • 1 naan*
  • ½ tub Pesto Princess Hummus
  • Small handful of rocket or fresh herbs
  • ¼ cup cherry tomatoes, sliced
  • ¼ cup olives, pitted
  • 2 Tbsp crumbled feta
  • 1 red onion, thinly sliced
  • ¼ cup drained chickpeas
  • Seeds (optional)

* You can use store-bought garlic naan or add a drizzle of homemade garlic butter (simply chop a clove of garlic and add a little melted butter) before your naan goes into the oven.


  1. Preheat the oven to 180°C and place the naan on a non-stick baking sheet. Bake for 7-10 minutes until warm and crispy.
  2. Now spread the naan with a generous layer of Pesto Princess Hummus, before topping with all your fresh ingredients. It’s really that easy!

Food styling and photography by Michelle Parkin.

Loaded sweet potato fries

 *Serves 2

You can buy frozen sweet potato fries or make your own.

Ingredients for the sweet potato fries

  • 200 g sweet potatoes
  • 2 tsp coconut or canola oil

For the pesto sauce

For the chickpea and tomato salsa

  • 1 small can chickpeas, rinsed and drained
  • Handful of cherry tomatoes, rinsed and roughly diced
  • 2 Tbsp olive oil
  • 1 clove garlic, minced
  • 1 tsp lemon juice to taste
  • Salt and pepper to taste

For the grilled spring onion

  • 6 spring onions, rinsed
  • 1 Tbsp olive oil

Extra toppings

  • 100g feta cheese
  • A few sprigs of rosemary


  1. Preheat the oven to 180°C (200°C if your oven doesn’t have a fan).
  2. Line a roasting pan with baking paper. Peel the sweet potatoes (place them in cold water to prevent browning). If you enjoy the skin just give them a good scrub! Cut into chunky chips or thin matchsticks and toss in oil before laying out in a single layer on the baking tray. Cook for 12 minutes. Check, toss and turn, and cook for another 12-15 minutes. Cooking time will depend on how thick you have cut your chips, so keep an eye on them!

Tip: Spread the chips out on the tray for ultimate crispiness!

  1. While your chips are cooking, prepare the toppings. For the sauce, combine the Pesto Princess Coriander & Chilli Pesto and yoghurt, taste and add salt if needed. Store in the fridge until you are ready to assemble.
  2. Combine all of the salsa ingredients and mix together thoroughly. Taste and season.
  3. For the grilled spring onions, heat a griddle pan to smoking hot. Coat the spring onions in a light layer of oil before placing them in the pan.

Tip: It is better to oil the ingredient you want to griddle than to oil the pan. Leave for a minute or two. Once slightly charred, turn over and allow the other side to get nice and smoky, too, before removing from the heat and setting aside.

  1. Once your fries are ready, place half on each plate. Top with chickpea salsa, crumbled feta, pesto and yoghurt sauce, grilled spring onions and a few fresh rosemary leaves.

Food styling and photography by Michelle Parkin.

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