Include a little zest and nectar to your extra Christmas nuts and change your nibbling houmous
Fixings
½ tbsp vegetable oil
¼ tsp blended zest
¼ tsp cinnamon
1 tbsp runny nectar
25g crude unsalted Brazil nuts
25g crude pecans
25g crude unsalted cashews 1 pot houmous
Technique
1 Preheat the broiler to 180°C/gas mark 4. Blend the oil, flavors and nectar in a little bowl.
2 Spot the nuts on a simmering plate and blend in with the nectar blend. Heat for 12-15 minutes, turning over partially through. Leave the nuts to cool, at that point generally hack and mix through the houmous.
