Buddha Bowl with Hummus Dressing Recipe | Arla UK

Ingredients

• 150 ml sour cream, 18%
• 240 g chickpeas in brine (drained weight)
• 1 big garlic clove, crushed
• 1 tsp coarse salt
• 1 tbsp tahini
• 1 lemon (juice and zest)
• 150 g boiled quinoa
• 200 g purple pointed cabbages, finely shredded
• 100 g edamame beans
• 100 g pomegranate seeds
• 2 sliced avocados
• 4 sliced radishes
• 150 g carrots, cut into strips
• fresh coriander
• sesame seeds
• chilli peppers, cut into rings
• wholemeal bread