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.
- 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
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.
Hope you have had a good start to your month of March.
I have had some ups and downs already.. But nothing will stop me from doing what I love the most.. Cooking!
- 1/2 head medium cauliflower
- 2 tablespoons olive oil
- 75g frozen kale
- 1.5 tablespoon plain flour
- 200ml milk
- 150g grated cheddar cheese
- 2 tablespoons grated Parmesan
- 2 tablespoons breadcrumb
- 2 tablespoons butter
- Salt and Pepper
First, steam or boil the cauliflower and kale together. Once their cooked, set aside and drain any excess liquid.
In a sauce pan, melt the butter and once this is melted add in the flour and stir. Add the milk bit by bit and keep stirring until you get a lump free rue (sauce) and season it with salt and pepper.
Add in the grated cheddar cheese to the sauce and keep it on a low hit until the cheese has melted. Put the kale and cauliflower into a oven proof dish and pour the cheese sauce over it.
Sprinkle the the breadcrumb and Parmesan on top and bake it for 25minutes or untilthe top it’s golden brown.
You can serve this with your Sunday roast! Or serve it on toast! Yum!
Happy new year by beautiful people! Sorry I haven’t been very active with my posting, you have to understand that I have been in multiple food and alcohol comas during the holiday season!
My other excuse is that I can’t take good pictures of the food due to the stupid winter and not having natural sunlight! However I have solved that problem by buying a mini studio set up with lights.
I’ve decided to post quite an easy, healthy and quick meal for you today (also I haven’t done food shopping yet and I was dying to test out the studio set and lights.
I’ve chosen to use penne, but you can use any pasta you have – if you have fresh pasta that’s even better!
Ingredients you will need for this recipe:
- 1 cup of pasta
- 1 tablespoon of pesto
- 8 black olives (chopped)
- 1 fresh chilli (chopped)
- salt and pepper
Cook the pasta to your liking, I like mine al dente, about 10-11min on boiled water in medium high heat.
While your pasta is cooking, start prepping your sauce. Cut the fresh chilli in half and remove the seeds by scrapping it with the back of your knife – I love spicy food but I think this pasta benefits with just a bit of heat. Chop up the black olives, or if you want you can mince it, it’s to your preference.
Once your pasta is cooked, make sure you drain it well and add all the ingredients. Salt and pepper is to your preference, I like to let the pesto speak for itself so I barely add any salt.
I will be posting my recipe for the pesto soon, I think everyone should try and make their own pesto st least once!