Everybody has their own recipe for hummus. This is my super simple version.
1 can chickpeas, drained and rinsed
3 raw garlic cloves
1 teaspoon salt
1 teaspoon cumin
1 large tablespoon tahini
1 cup good quality olive oil.
Blend all ingredients, adding a little bit of water if the mixture is too dry.
Pour into a bowl, sprinkle with sumac or paprika.
Perfect for eating with homemade roasted vegetables and hot crusty rolls.
and perfect for eating with a kitty companion.
Baby-Gusto does not actually realise that hummus does not form its own food group. Lucky for me, even when he is being a food refuser I can still get hummus and cucumber sticks down him. Today I made a hummus in which I added baby brussel sprouts, and because we are out of tahini paste I used pumpkin seed butter. It tastes fantastic, mild, creamy. I omitted cumin and other spices as this was really designed for B-G, but those would definitely add something extra too.
1 can chickpeas drained
1 cup of frozen baby brussel sprouts, thawed
Juice of 1 lemon
1 tablespoon pumpkin seed butter or tahini
salt and pepper to taste
100 ml olive oil
50 mls water
Blend all ingredients and serve as a sandwich spread, for dipping or as a topping for hamburgers. I was quite pleased with this. More to the point, B-G hovered it up. Husband -Gusto goes a nasty shade of grey when he sees brussel sprouts, but I think I might manage to get this past him too.
I have a new addiction. Griddled smoked tofu, lettuce and coleslaw toasted sandwich. Mmmmm.
Baby-Gusto now attends Street Dance classes once a week and he loves it. He also loves the ubiquitous trip to the fish and chip shop for dinner afterwards. He loves his chips and battered pineapple. I love to eat my own nostalgic nod to a street dish I ate many times in Jerusalem. Pita stuffed with hummus, lettuce, black olives, tomato, yellow pepper, cucumber, beetroot, soy yoghurt, chilli sauce, and of course… chips.
Honestly, this was so good that when I finished I wanted to turn around and start eating again. I rarely venture into our local health food shop, as I am a committed Co-op girl, but needed to go and buy some more agave syrup. While there I spotted this vacuum pack of basil tofu and picked it up. Today I used it with eggless mayo, fresh lettuce, tomatoes and Isle of Wight Garlic Farm tomato sauce in a toasted sandwich. I sliced the basil tofu in half and pan fried it for a few minutes.It was really SO good. A definite 10/10 for taste. Even Baby-Gusto had a decent bite. (He has inherited his father’s capacity to bite almost an entire sandwich in one go).
1 tin chickpeas drained and rinsed
2 teaspoons (or more to taste) of hot madras curry powder
1 tablespoon apricot jam
1 tablespoon of vegan or egg mayonnaise
1 rib celery diced
3/4 spring onions diced
1/2 cup raisins
Mash chickpeas with potato masher until some are crushed but there is still texture. Add the rest of the ingredients and leave for a few hours for the flavours to blend.
This was delicious in a seedy bread sandwich and with peppery watercress and rocket.
Perfect for a picnic by the sea.
The rain has been threatening all morning, but so far (touch wood) has held off.
Lunch was taken here along the Parade.
I had the curried chickpea and red cabbage wrap…
My ‘dining companion’ as they say in all the best reviews had the steak sandwich with roasted peppers and onions….
Both meals were very good indeed. And at a cost of a mere £12.00 for the two meals, which considering the size and the quality of ingredients was really outstanding.
I can already see that I shall be making a repeat visit this week.