Buttery Hummus
This is insanely smooth and so easy to make – it really does feel like you've got top-quality hummus from the streets of Lebanon. With just a few small changes, you can create an incredibly smooth and tasty hummus. One of the keys is to use butter beans instead of chickpeas, as they are creamier and more buttery than chickpeas.
Takes 14 minutes
Serves 0
Ingredients
- 2 tins butterbeans (500g nett weight)
- 1/2 tsp baking soda
- 1 lemon
- 2 garlic cloves
- 1 tsp salt
- 4 ice cubes
- 6 tbsp tahini
- 5-6 tbsp water
- 2 tbsp olive oil
To serve
- 1 ripe tomato
- 10 g fresh coriander
- 30 g pickled red cabbage
- 1/2 tsp sumac (Korean chilli powder)
- 2 tbsp olive oil
- 4 slices sourdough toast
Instructions
- Prepare the beansDrain and rinse the butter beans, then add them to a saucepan with the baking soda. Cover with freshly boiled water and boil for 5 minutes.
- Rinse and peelDrain and rinse the beans under cold water. Do your best to remove as many of the butter bean skins as possible. The easiest way to do this is to squeeze the cooked beans gently, and the beans will pop out of their skins. Although this step isn’t essential, it helps achieve a super creamy texture.
- Blend the hummusAdd the peeled butter beans to a food processor along with the garlic, juice of ½ a lemon, tahini, ice cubes, 1 tsp salt, and 5 tbsp water. Blend for 2-3 minutes while slowly adding the olive oil. Taste and adjust the seasoning as needed by adding more salt, lemon juice, or garlic. If the mixture is too thick, add 1-2 tbsp more water.
- Taste and adjustTo achieve incredible hummus, taste it regularly during the process and don’t be afraid to adjust the seasoning to your liking. If it tastes flat or bland, add a little more salt. If it's too thick or stodgy, add more lemon juice. For a stronger base flavour, add ½ clove of garlic and ensure it's fully blended in.
- Blend to perfectionBlend for an additional 3-4 minutes until the hummus is super silky, smooth, and buttery. Taste and make any final adjustments. Pour the hummus onto a plate.
- Prepare the garnishFinely dice the tomato, pickled red cabbage, and coriander, and mix them together. Spread the hummus out on the plate, creating a well in the centre for the tomato, cabbage, and coriander mix. Sprinkle with sumac or chilli powder and drizzle with 1-2 tbsp of olive oil.
- ServeEnjoy with some fresh sourdough bread or toast.
Chocolate raspberry no bake cups
Super easy to make, these delicious, healthier treats are sure to be a hit! The combination of raspberry and chocolate is a winning duo.
Takes 13 minutes
Serves 6
Ingredients
- 6 tbsp oats
- 80 g cashews
- 100 g chopped dates
- 2 tbsp coconut oil
- Filling
- 150 g raspberries
- 2 tbsp chia seeds
- 1 tbsp maple syrup
- Top layer
- 150 g chocolate
Instructions
- Prepare the Base:In a food processor or blender, add the cashews, dates, oats, and coconut oil. Blend for about 2-3 minutes, or until the mixture begins to come together into a sticky, cohesive mass.
- Line the Cupcake Tin:Line a 6-cup cupcake tin with cupcake liners. Divide the oat-cashew-date mixture evenly between the 6 cases, pressing it firmly to create the base layer. Shape the mixture up the sides slightly to form a cup, ensuring it’s thick enough to hold the filling without leaking.
- Make the Raspberry Filling:In a bowl, combine the raspberries, chia seeds, and maple syrup. Use a fork to roughly mash the mixture, leaving some texture.
- Fill the Cups:Spoon the raspberry filling into each of the 6 cups, filling them just to the top of the cashew base. Ensure the filling doesn’t overflow so it can be easily capped with chocolate.
- Melt the Chocolate:Melt the chocolate in a microwave or over a double boiler. Once melted, evenly pour it over the top of each cup, ensuring the filling is fully covered.
- Set the Cups:Allow the chocolate to set. If you're in a hurry, place the cups in the fridge or freezer to speed up the process. Once the chocolate has hardened, they are ready to enjoy!
