This is insanely smooth and so easy to make – it really does feel like you got top quality hummus down the streets of Lebanon and it only takes a few small changes to make your hummus incredibly smooth and tasty! One of the keys is to use butter beans instead of chickpeas as they are creamiest and butterier than chickpeas
Takes 14 minutesminutes
Serves
Ingredients
2tinsbutterbeans 500g nett weight
1/2tspbaking soda
1lemon
2garlic cloves
1tspsalt
4ice cubes
6tbsptahini
5-6tbspwater
2tbspolive oil
To serve
1ripe tomato
10gfresh coriander
30gpickled red cabbage
1/2tspsumacKorean chilli powder
2tbspolive oil
4slicessourdough toast
Instructions
Drain and rinse the butter beans and add to a saucepan with the baking soda and cover in just boiled water. Boil for 5 mins.
Drain and rinse with cold water and do your best to remove as many of the butterbean skins. The easiest way to do this is to squeeze the cooked beans on the smaller side and the bean will pop out of its skins. This part is not essential but it does help for a super creamy texture.Into a food processor add in the peeled butter beans along with juice of ½ lemon, tahini, ice cubes, ½ tbsp of salt and 5 tbsp of water. Blend for 2-3 mins and slowly add in the olive oil. Taste and adjust the seasoning to your liking by adding more salt, lemon juice or garlic and if it is too thick add in a further 1-2 tbsp of wat
The only way you will get great at making incredible hummus is to taste it regularly through the making process and not being afraid to adjust the seasoning to your liking. If it does taste flat and bland add a little more salt, if it taste thick and a bit stoggy add in more lemon juice and if it tastes like it need more base flavours add ½ clove of garlic and ensure its fully blended in.
Blend for a further 3-4 mins until super silky smooth and buttery. Taste and make any final adjustments.
Pour out on a plate. Finely dice the tomato and the sauerkraut and the coriander and mix together. Spread the hummus out on the plate so there is a bowl like hole in the middle for the tomato, sauerkraut and coriander mix, Sprinkle over some sumac or chilli powder and 1-2 tbsp of oil
Super easy to make, a delicious healthier treat and something that everyone loves! The combination of raspberry and chocolate is such a winning combination!
Takes 13 minutesminutes
Serves 6
Ingredients
6tbspoats
80gcashews
100gchopped dates
2tbspcoconut oil
150graspberries
2tbspchia seeds
1tbspmaple syrup
150gchocolate
Instructions
In a food processor or blender add the cashew nuts, dates, oats and coconut oil and blend till it starts to come together, this should take approx 2-3 mins.
Line a cupcake tin with 6 cupcake liners and divide this cashew date mix between the 6 cases. Flatten the filling out so it is like a pastry base ensuring it's not too thin or too thick so that it will hold its shape and not leak any filling. You want this to come up the sides and be like a small cup.
In a bowl add the raspberries, chia seeds and maple syrup and roughly mash with a fork.Fill each of the 6 cases so that the raspberry filling just comes up to the sides of the cashew cup. This will ensure they are easy to cap with melted chocolate so it will hold them together!Melt the chocolate and pour over each of the 6 cups so that they are evenly covered.
Leave the chocolate to set, if in a rush put them in the fridge or freezer. Once the chocolate is hard – enjoy!
