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HUMMUS FOUR WAYS

Hummus, or houmous as the British spell it, is an Arabic word meaning ‘chickpeas’ and is a Middle Eastern food dip popular throughout the world. So, what can I add to the thousands of recipes available? To be honest, I’ve done little research to make these recipes. Instead, I’ve used my beloved mother’s basic recipe and blended favourite roasted vegetables and spices, then suggested toppings for serving the hummus if using the dips for entertaining. I’ve included mum’s basic recipe, that I make every week for my hummus-loving husband who uses it in place of margarine on bread. The roasted veggie hummus recipes take a bit of time, due to roasting the veg, but that’s a no brainer, as you’re really not doing anything except waiting. Once that’s done, it’s an easy case of just placing all the ingredients in the food processor and blending until smooth, making it an easy starter for entertaining as the dips can be made ahead of time and refrigerated until needed.

 

Health benefits:

·       Hummus is rich in protein, essential vitamins and minerals, high in fibre, and although a bit high in fat, it’s mostly heart-healthy unsaturated fat.

 

GF, T

 

BASIC HUMMUS

800 grams cooked chickpeas

½ cup water

1/3 cup lemon juice, freshly squeezed

1/3 cup olive oil

2 tablespoons tahini

4 cloves garlic, crushed

2 tablespoons sesame seeds

sea salt and black pepper 

 

Place ingredients into a food processor and blend until smooth. Spoon into a glass jar. The hummus will keep in the refrigerator for a week.

Enjoy!

ROASTED BEETROOT & CUMIN HUMMUS W/ PISTACHIOS & ORANGE

400 grams cooked chickpeas

¼ cup lemon juice

¼ cup olive oil

1 tablespoon tahini

2 cloves garlic, crushed

1 tablespoon sesame seeds

sea salt and black pepper

2 roasted beetroot

1 teaspoon ground cumin

¼ cup pistachios, chopped

50 grams chevre, goat’s cheese

¼ orange, sliced

chives or micro herbs, to serve

extra olive oil for drizzling

 

Preheat the oven to 180’C/350’F/Gas 4. Wrap the beetroot in foil, place on a baking sheet, and roast in the oven for 60-90 minutes until tender. Take out of the oven and set aside to cool.

Place chickpeas, lemon juice, olive oil, tahini, garlic, sesame seeds, salt, pepper, cumin and sliced beetroot into a food processor and blend until smooth. Place hummus in a serving bowl and top with pieces of chevre, pistachios, orange and chives. Drizzle with olive oil. For storage, the hummus will keep in a glass jar in the refrigerator for a week.

Enjoy!

MOROCCAN ROASTED EGGPLANT HUMMUS

400 grams cooked chickpeas

¼ cup lemon juice

¼ cup olive oil

1 tablespoon tahini

2 cloves garlic, crushed

1 tablespoon sesame seeds

sea salt and black pepper

1 medium roasted eggplant (aubergine), flesh only

½ teaspoon ground cumin

½ teaspoon ground coriander

¼ cup pine nuts

2 tablespoons currants

basil leaves, torn, to serve

 

Preheat oven to 200’C/400’F/Gas 6. Wash the eggplant thoroughly and pat dry with paper towels. Line a baking tray with foil. Poke the eggplant with a fork 6 or 7 times, all over its skin as this allows steam to escape so the eggplant doesn’t split. Place the eggplant on the baking sheet and bake in a hot oven 30-40 minutes until a fork when poked into its flesh will slide all the way through the flesh with no resistance. When cooked, take out of oven and set aside to cool.

Peel the skin off the eggplant. Place chickpeas, lemon juice, olive oil, tahini, garlic, sesame seeds, salt, pepper, cumin, coriander and sliced eggplant into a food processor and blend until smooth. Place hummus in a serving bowl and top with pine nuts, currants and basil leaves. Drizzle with olive oil. For storage, the hummus will keep in a glass jar in the refrigerator for a week.

Enjoy!

ROASTED RED CAPSICUM & GARLIC HUMMUS W/ TOASTED WALNUTS & FETA

400 grams cooked chickpeas

¼ cup lemon juice

¼ cup olive oil

1 tablespoon tahini

4+ cloves garlic, crushed

1 tablespoon sesame seeds

sea salt and black pepper

2 medium red capsicums

¼ cup walnuts, chopped, toasted

50 grams feta

 

Preheat the oven to 200’C/400’F/Gas 6. Line a baking tray with foil. Wash capsicums and pat dry with a paper towel. Lay the capsicums on their sides on the tray and roast for 20 minutes. Use a pair of tongs to give the peppers a half turn, and then place back in the oven for another 20 minutes. The capsicums are ready when the skin is charred and soft, and slightly collapsed. If not ready, cook a longer until they are done. Take out of the oven and set aside to cool.

Peel the skin off the capsicums, and deseed. Place chickpeas, lemon juice, olive oil, tahini, garlic, sesame seeds, salt, pepper, extra garlic and capsicums into a food processor and blend until smooth. Toast walnuts in oven for a few minutes. Place hummus in a serving bowl and top with walnuts and crumbled feta. For storage, the hummus will keep in a glass jar in the refrigerator for a week.

Enjoy!