After a weekend away where I sampled some awesome and some not-so awesome food, I thought I would put up some recipes inspired by my travels. Note to restaurant owners – charging 5.95 for a few strips of grilled pepper and a small bowl of sautéed potatoes is not acceptable, and I WILL complain, especially as it was advertised on the menu as having chickpeas, herbs, oil and lemon!
So, to the recipes.
Hummous is a staple of the vegan diet, as far as I’m concerned. I eat it at least once a week – either bought, at a restaurant, or made myself. I love my home-made hummous as I can vary the texture and the flavour as much as I want.
1 large tin chickpeas or 1 and a half cups dried chickpeas soaked, cooked and drained
3-5 cloves of garlic (three to five, not thirty five) – you can add less or more garlic as you like.
2 tablespoons tahini
juice of one lemon
So, this is simple. Peel the garlic and put into your whizzy chopper and whizz, or crush and chop it finely.
Add the chickpeas, tahini, lemon juice and a sprinkle of salt, and one tablespoon of olive oil to the whizzy chopper, or to your mixing bowl with the garlic. Whizz or mash to the desired consistency. If it is too thick, add a little more olive oil and if you like a very loose, smooth hummus, a little water. Taste, and add a little more salt if necessary. Done.
I like to serve hummus in many different ways, so here are some ideas.
Hummus, olive and sundried tomato sandwiches. Take some thick wholemeal bread, spread one slice with hummus and then halve some pitted olives and dot them around, adding in some sundried tomatoes. Stick the other piece of bread on top. This is so delicious my mouth is watering at the thought of it as I write.
Hummus jacket potato. Simply bake some potatoes, split, and fill with hummus.
Hummous salad: rocket, watercress, lettuce and spinach leaves in a bowlith some finely shredded cabbage, carrot, celery and something tasty like grated celeriac or thin slices of radish. Top with hummus and pumpkin seeds and a drizzle of olive oil.
Hummous celery snacks. Wash and trim some celery sticks, and fill with hummous topped with sunflower or pumpkin seeds, and any other finely chopped fresh or dry veg or goodies. These are a delicious snack and also make a good party food if cut up a little smaller. You can also fill celery with peanut butter in a similar way.
Hummous varieties – you can vary your hummous flavour easily – try adding extra lemon and some fresh coriander, or garam masala, or fresh chillies, or curry powder, or some chopped olives.
Hummous with patatas gravas and peppers
Diced and sautee some nice potatoes, and in the last five minutes of cooking, add some salt, paprika and fresh chillies. In a separate pan, fry strips of pepper in a little oil, adding in some fresh coriander, lemon and a sprinkle of vegetable bouillon. Cook until the peppers are soft. Serve the potatoes topped with the peppers and then topped with the hummous. Yum yum yum.