No Fuss Hummus

Hi fellow food lovers. 

Today I’m sharing with you my easy no fuss hummus. 

Let’s face it, should you want to make proper hummus you will need to buy tahini, you probably use half of the jar and leave it in the back of your fridge for a year before you notice you have it. 

We will replace tahini for another ingredient that we all adore and is so good for your health: coconut oil. 

  
Ingredients:

• 400g of chickpeas
• 4 tablespoons of chickpea water
• 2 teaspoons coconut oil
• 2 garlic cloves
• 1 teaspoon sea salt
• 3 tablespoons of extra virgin olive oil (plus extra for drizzling)
• 1½ tablespoon squeezed lemon juice
• Paprika

In a food processor, add the chickpeas, coconut oil, garlic, salt, lemon juice and the chickpea water. 

Turn on the food processor and slowly pour in the olive oil while it blends

When the mixture is fully combined and smooth, pour it into a serving bowl. Drizzle with some more extra virgin olive oil and sprinkle some paprika. 

  

Delicious and easy dip that will definitely impress your friends. 

Ana x

Salted Pistachio Brownies

Hello petals. 

Sorry I haven’t been so active. It’s been a bit rough. Feeling under the weather and have lost someone that was very dear to me unexpectedly. 

J was one of the best people I have ever met. 

This recipe is for you, you never liked sweet things but you liked me. 

  
Ingridients: 

• 145g salted butter
• 250g white caster sugar
• 65g cocoa powder 
• 1 teaspoon vanilla extract
• 2 large eggs
• 70g plain flour
• 100ml condensed milk
• 75g crushed salted pistachios 

Firstly, preheat your oven on gas mark 6. 

Start of my lining your baking tray with greaseproof paper. You will want to do this as it will make it so much easier to remove it once it’s cooled down. 

As I am a bit lazy, instead melting the butter over a saucepan, I do it in the microwave for about 45seconds. In a bowl add the butter, sugar and cocoa powder. You don’t want the mixture to be too hot from the butter, as this might cook the eggs. 

Stir in vanilla with a spatula and then add the eggs, one at a time, stirring hard after each one.

When the batter looks thick, shiny and well blended, add the flour and stir until fully incorporated. Spread evenly in lined tray. 

Scatter half of the crushed nuts on top and evenly pour the condensed milk on top of the chocolate and nut mixture. Sprinkle the rest of the pistachios on top and pat down gently with the spatula. 

Bake 25 to 30 minutes or until the toothpick comes out clean when you insert it in the center of the tray. You will need to keep an eye on it from time to time and you might have to bake it for longer. 

Once it’s done and it has cooled down, parts of the condensed milk will have turned into caramel. 

I hope you enjoy it. 

Ana