Hummus is definitely one of my “go to” lunches when I don’t know what else to have at work. It goes well with oat cakes, salad or some nice wholemeal bread and is cheap as chips to make.
And, its effortlessly vegan! ♥
(Other brands of chickpeas are available…but these ones just to happen to cost under 3 quid for 12 cans at my local Asian grocers!)
I like my hummus super smooth, with a whipped texture and a smoky flavour. Technically I don’t whip my hummus, it’s more blended if you’re being pedantic. After a bit of tweaking and experimenting, the below is my final recipe.
And, if like like me, chickpeas give you crippling stomach pain – you can always replace them with a white bean, like cannellini, or pinto.
- 5 x cups of tinned chickpeas
- 3 x tablespoons of juice from the chickpeas
- 1 x tablespoon fresh lemon juice
- 1 x tablespoon tahini (light rather than dark)
- 1 x teaspoon salt
- 1 x teaspoon black pepper
- 1 x teaspoon ground cumin
- 1 x teaspoon ground coriander
- ½ x teaspoon chilli flakes
- 2 x teaspoon smoked paprika
- 1 x teaspoon garlic powder (fresh minced is fine but prone to clumping)
- 1 x tablespoon olive oil
- Drain the chickpeas but keep aside at least 3 tablespoons of the “juice”.
- Throw into a food processor and whiz up until coarsely blended.
- Throw in the salt, pepper, cumin, coriander, chilli, paprika and garlic powder. Whiz until mixed.
- Add the lemon juice and tahini. Whiz some more. You will probably find at this stage that you need to use a spatula to smooch any escapee hummus back down the side of the food processor.
- Whilst whizzing, add the chickpea juice one tablespoon at a time. The hummus should be thin enough to be blended thoroughly without building up at the sides of the food processor, but thick enough to allow it to be spread like a paste. You might need more or less chickpea juice depending on how thick you like your hummus.
- Whiz for a good few minutes until the hummus is completely smooth and with a “whipped” texture.
(Recipe makes this much hummus ^^)
Enjoy on a cracker, oatcake or a nice slice of homemade, wholemeal toast.
Tasty and a good source of iron and protein!
When I lived at home with my parents, my Mum and I would sometimes stay up together watching American trash telly such as “Rock of Love”. It would get to about 11:00pm and I would turn to my Mum, pull my best sad face and tell her I was hungry. This would more often than not result in her getting up and making me her delicious flapjack.
I have no clue what my Mum puts in hers (apart from oats, obviously!) but tonight I found myself craving a slice of syrupy goodness. So here goes my quick and easy vegan flapjack.
I’m going to say that this recipe serves two people, since I shared with the hubby, but to be honest I could easily have eaten it all in one go!
- 60 g vegan margarine
- 15 g Demerara sugar
- 20 g golden syrup
- 80 g rolled oats
- 20 g oat bran (if you have no oat bran, just replace with 20 g of more oats)
- 50 g currants
1. Preheat the oven to 190oC.
2. Stick a small pan on top of your scales. Calibrate and add the marg. Calibrate and add the sugar etc etc until all of your ingredients are in there.
3. Next stir over a low heat until everything has melted together (don’t let it burn, there is nothing quick and easy about cleaning burnt flapjack mix off your pan). Pour onto a well-greased baking tray and flatten out until about 1.5 cm thick.
4. Bake for 10 – 15 mins. The flapjack will harden as it cools so score out your portions with a knife whilst it’s still hot (Carefully!). Try not to overcook the flapjack as the currants will become bitter if burned.
5. SCOFF THE WHOLE LOT!