Buckwheat, Silverbeet, Cranberries and Rosemary with Creamy Hummus

3:00 pm on 3 May 2024

Serves 4

Gluten-free / Nut free / Vegan (if vegetable stock is used)

Buckwheat is awesome. I really like the subtle grassy flavour. This is such a neat little sauteed side dish/salad. Pair it with other vegetable dishes or any protein.

Buckwheat salad with silverbeet

Buckwheat salad with silverbeet Photo: Kelly Gibney


  • 1 1/4 cup raw buckwheat groats
  • 2 1/2 cups vegetable or chicken stock
  • 1 large red onion, diced
  • 3 garlic cloves, finely diced
  • 1 ½ teaspoons finely diced fresh rosemary leaves
  • 1/4 cup dried cranberries
  • 400g silverbeet leaves, spines removed and thinly sliced
  • Juice of 1 lemon (or more as desired)
  • Toasted pumpkin seeds to garnish
  • Sea salt and cracked black pepper
  • Olive oil for sauteing
  • Hummus
  • 1 x 400g can chickpeas, drained and rinsed
  • 2 tablespoons tahini
  • 1/4 cup olive oil
  • Juice of 1 lemon
  • 1 small garlic clove (optional)
  • Water as needed to thin to desired consistency (normally 3-5 tablespoons)
  • To serve: toasted pumpkin seeds to garnish


Rinse buckwheat well using a sieve. Place in a medium saucepan with the stock. Bring to a boil before reducing to a simmer. Cook with a lid just slightly ajar for 15 - 18 minutes until tender and the liquid has been absorbed. Fluff with a fork. Set aside until needed.

Place all the hummus ingredients into a blender or food processor and blitz until smooth and creamy. A stick blender works well too. Taste and season well.

Heat a generous glug of olive oil in a large sauté pan over a medium heat. Add the onion and cook for 10 minutes, stirring frequently, Add the garlic and cook for another 5 minutes or so until the onion is tender and translucent. Stir the rosemary through and give it a minute in the pan before adding the cranberries and silverbeet. Raise the heat a little higher and cook for a minute or two until the silverbeet has wilted. Add the buckwheat and heat through. Add the lemon juice and a generous seasoning of sea salt and cracked black pepper.

Serve warm with a dollop of hummus and a sprinkling of toasted pumpkin seeds.



From Afternoons

Find a Recipe

or browse by title

What's in Season - March




  • Angelica
  • Basil
  • Borage
  • Chives
  • Dill
  • Horseradish leaves
  • Lemon balm
  • Lovage
  • Nasturtium
  • Marjoram
  • Oregano
  • Sage
  • Salad burnet
  • Savory
  • Thyme
  • Verbena
  • Vietnamese mint