eCook Meal
Red Pepper Pesto Hummus & Venison
with cabbage, chickpeas & fluffy bulgur
Let’s take hummus from creamy deliciousness to culinary perfection by adding Pesto Princess Red Pepper Pesto. This heavenly hummus will be dolloped over pan-seared venison chunks, which rests on a loaded bed of bulgur wheat dotted with crispy chickpeas and savoury cabbage, spiced with NOMU Moroccan Rub. The toasted seed mix adds a wonderful crunch factor and the fresh parsley a bright herbaceousness.
Serving guide
Choose your portion size.
BEGIN WITH BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 150ml [300ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
Chickpeas & CABBAGE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Chickpeas and the cabbage until lightly golden, 8-10 minutes. Add ½ of the NOMU rub and fry until fragrant, 1-2 minutes. Alternatively, air fry at 200°C until crispy, 15-25 minutes (shifting halfway). Remove from the pan. Add to the bulgur and season.
VENISON
Return the pan to medium-high heat with a drizzle of oil. Pat the venison dry with paper towel, cut into small bite-sized pieces and season. When hot, sear the venison until browned, 2-3 minutes (shifting occasionally). In the final minute, baste with a knob of butter and the remaining NOMU rub. Remove from the pan.
TIME TO EAT
Make a bed of the loaded bulgur and top with the venison. Add dollops of the pesto hummus over. Sprinkle over the seed mix and garnish with the parsley. Good job, Chef!
BEGIN WITH BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 150ml [300ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
Chickpeas & CABBAGE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Chickpeas and the cabbage until lightly golden, 8-10 minutes. Add ½ of the NOMU rub and fry until fragrant, 1-2 minutes. Alternatively, air fry at 200°C until crispy, 15-25 minutes (shifting halfway). Remove from the pan. Add to the bulgur and season.
VENISON
Return the pan to medium-high heat with a drizzle of oil. Pat the venison dry with paper towel, cut into small bite-sized pieces and season. When hot, sear the venison until browned, 2-3 minutes (shifting occasionally). In the final minute, baste with a knob of butter and the remaining NOMU rub. Remove from the pan.
TIME TO EAT
Make a bed of the loaded bulgur and top with the venison. Add dollops of the pesto hummus over. Sprinkle over the seed mix and garnish with the parsley. Good job, Chef!
BEGIN WITH BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 450ml [600ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside.
Chickpeas & CABBAGE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Chickpeas and the cabbage until lightly golden, 12-15 minutes. Add ½ of the NOMU rub and fry until fragrant, 1-2 minutes. Alternatively, air fry at 200°C until crispy, 25-35 minutes (shifting halfway). Remove from the pan. Add to the bulgur and season.
VENISON
Return the pan to medium-high heat with a drizzle of oil. Pat the venison dry with paper towel, cut into small bite-sized pieces and season. When hot, sear the venison until browned, 3-4 minutes (shifting occasionally). In the final minute, baste with a knob of butter and the remaining NOMU rub. Remove from the pan.
TIME TO EAT
Make a bed of the loaded bulgur and top with the venison. Add dollops of the pesto hummus over. Sprinkle over the seed mix and garnish with the parsley. Good job, Chef!
BEGIN WITH BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 450ml [600ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside.
Chickpeas & CABBAGE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Chickpeas and the cabbage until lightly golden, 12-15 minutes. Add ½ of the NOMU rub and fry until fragrant, 1-2 minutes. Alternatively, air fry at 200°C until crispy, 25-35 minutes (shifting halfway). Remove from the pan. Add to the bulgur and season.
VENISON
Return the pan to medium-high heat with a drizzle of oil. Pat the venison dry with paper towel, cut into small bite-sized pieces and season. When hot, sear the venison until browned, 3-4 minutes (shifting occasionally). In the final minute, baste with a knob of butter and the remaining NOMU rub. Remove from the pan.
TIME TO EAT
Make a bed of the loaded bulgur and top with the venison. Add dollops of the pesto hummus over. Sprinkle over the seed mix and garnish with the parsley. Good job, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R218.96
for 4 servings · R54.74 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Cabbage needs 400 gChinese Cabbage 300 g 300 g at R29.99 · 1.33× packR39.99
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Chickpeas needs 480 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
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Bulgur Wheat needs 300 mlBulgur Wheat 500 g R39.99 · whole pack (size can't be divided)R39.99
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Free-range Venison Chunks needs 600 gFree Range Extra Lean Venison Mince 500 g 500 g at R83.99 · 1.20× packR100.79
Not in the Woolies basket — source these elsewhere:
- Pesto Hummus
- Pumpkin & Sunflower Seed Mix
- NOMU Moroccan Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Red Pepper Pesto Hummus & Venison?
The preparation time for Red Pepper Pesto Hummus & Venison with cabbage, chickpeas & fluffy bulgur is between 20 and 25 minutes.
What is the total time required to make Red Pepper Pesto Hummus & Venison with cabbage, chickpeas & fluffy bulgur?
The total time required to make Red Pepper Pesto Hummus & Venison with cabbage, chickpeas & fluffy bulgur is between 20 and 25 minutes.
How many servings does Red Pepper Pesto Hummus & Venison provide?
4 servings
What are the main ingredients in Red Pepper Pesto Hummus & Venison?
Bulgur Wheat, Cabbage, Chickpeas, Free-range Venison Chunks, Fresh Parsley, NOMU Moroccan Rub, Pesto Hummus, Pumpkin & Sunflower Seed Mix
What is the nutritional information of Red Pepper Pesto Hummus & Venison?
Calories: 948, Carbs: 104 grams, Fat: grams, Protein: 72.4 grams, Sugar: 11.6 grams, Salt: 1976 grams
How do I prepare Red Pepper Pesto Hummus & Venison?
TIME TO EAT: Make a bed of the loaded bulgur and top with the venison. Add dollops of the pesto hummus over. Sprinkle over the seed mix and garnish with the parsley. Good job, Chef! VENISON: Return the pan to medium-high heat with a drizzle of oil. Pat the venison dry with paper towel, cut into small bite-sized pieces and season. When hot, sear the venison until browned, 2-3 minutes (shifting occasionally). In the final minute, baste with a knob of butter and the remaining NOMU rub. Remove from the pan. CHICKPEAS & CABBAGE: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chickpeas and the cabbage until lightly golden, 8-10 minutes. Add ½ of the NOMU rub and fry until fragrant, 1-2 minutes. Alternatively, air fry at 200°C until crispy, 15-25 minutes (shifting halfway). Remove from the pan. Add to the bulgur and season. BEGIN WITH BULGUR: Boil the kettle. Place the bulgur wheat in a pot with 150ml [300ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
What should be prepared from my kitchen to make Red Pepper Pesto Hummus & Venison?
Bulgur Wheat, Cabbage, Chickpeas, Free-range Venison Chunks, Fresh Parsley, NOMU Moroccan Rub, Pesto Hummus, Pumpkin & Sunflower Seed Mix
How many calories does Red Pepper Pesto Hummus & Venison have?
948 calories
How much fat content does Red Pepper Pesto Hummus & Venison have?
grams