Friday, 21 March 2014

hummus where the heart is

Having had the majority of the ingredients for the last month, I finally got round to making hummus once Sarah had tracked down the sacred tahini. Hurrah! For some reson, this very important baby was impossible to unearth. I think we were being silly and assumed Tescos wouldn't stock the stuff and instead were searching obscure foodies, only to realise tesco actually did stock it. Oops! 

Anyway, here is my little story of an afternoon spent making super delicious and wholesome food. We decided to make two types of hummus- one nutty and smokey simple, the other a caramalised hummus with a secret pot of fire to make the hairs on our chest grow (I don't actually have a hairy chest- no sweat). 

You will need:

Chickpeas- get the canned ones, the dried babies are an extra faff which, lets face it, is a total bore. Snore. 
Tahini- just go to tescos, save your mind.
Cracked Black Pepper
Olive Oil- invest in a good one, otherwise your hummus with taste like metal. Bleurghh.

Grab your blender and pop in the can of chickpeas (save some of the drained water for later), a good glug of oil, some salt, pepper and the juice of half a lemon. With the tahini it works like this... The more you put in, the nuttier it is and the smokier the taste. I put in a good teaspoon and this gave me quite a kick. Up to you. 




If will probably look quite thick by now, so to loosen the hummus add in some of that water you left over- give it a quick blast and that's it. You're done. Result! 


For the caramalised onions and chilli number I followed the same recipe as above but cooked off some onions (with a good dose of sugar) and chillies before hand. If you put them on a heat of 180* for about 25 minutes they will go a beautiful colour and you'll begin to feel the heat of the chillies. 


Once they are done, pop them in the blender- maybe go easy on the chillies if you're a sensitive soul- and give it a last blast. Done. 

Sarah also made me a green smoothie to sip on. Spinach, banana, orange and apple juice. Mmmmmm greeny. (In all seriousness, seriously tasty). 



I know it looks like goo or frog spawn or something but it almost definitely, probably, doesn't taste like it. 

We also grilled some French beans in lemon and salt and dipped them into the most perfect eggs ever. The beans are amazing, could probably just east them forever and ever. 


Andddd finally, we made guac. Whole avocado, chilli, chopped plum toms, lemon, salt, red onion and coriander. The freshest tasting guac ever. I'll have it on toast with bacon or a poached egg, with prawns, chicken, whatever. I might even just eat it straight out the bowl for a little pick me up. So so good. 




Guilt free feasting! Enjoy!


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