Archives for posts with tag: hummus

  
I made this in about 8 minutes this morning. I’ve got meetings over lunch and I’m out of the office all afternoon and wanted something I could just snack on throughout the day with pitta. It’s basically hummus, just with a different bean (are chickpeas beans? Who knows). A jar of sun dried tomatoes is the best here because their oil helps it become nice and smooth.

In a blender, place 1 rinsed tin of cannellini beans, 5 sun dried tomatoes and 2 dessert spoons of their oil, a good grind of black pepper. Whizz til at your desired consistency. I prefer it a little lumpy but scoopable with my pitta! 

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It’s taken me a while to get round to making hummus. I bought tahini ages ago but it’s been sitting in my cupboard doing nothing. Since it’s a lazy Sunday I’ve finally got a chance to try making it, and use up some of the leftover bits in my fridge. Everyone has that random jar of sun dried tomatoes they opened once for a recipe and didn’t know what to do with the rest. 

1) in a food processor whizz up 2 dessert spoons tahini, 1 tin of rinsed chickpeas, 5 sun dried tomatoes, 1 large clove of garlic, 1 tsp of smoked paprika, 1 tsp cumin seeds.

2) after 2 mins, add a drizzle of olive oil whilst blending. I found it didn’t need as much as normal recipes call for. 

3) leave the processor whizzing for a couple of mins.

Spoon out into a bowl and sprinkle with smoked paprika. Chop up some pitta and bake for 10 mins to create the perfect dipping aid! 

I’m calling this Moroccan chicken because it has my version of Moroccan seasoning on it – basically what I had in my cupboard after Googling what’s actually meant to be in Moroccan seasoning. Anyway it tasted lovely!

  • Honey
  • Cayenne pepper
  • Cumin seeds
  • Cinnamon
  • Ginger
  • Salt & pepper

1) rub the mixture of spices onto a chicken breast, leave to marinate for an hour (I went off to hockey training, otherwise I would have just baked it straight away!)

2) chop a yellow pepper and drizzle with olive oil.

3) oven both at 180 degrees C for 40-45 minutes.

4) chop chicken and pepper once cooled and place in tuppaware,

I assembled these at work as not to get soggy pitta bread. I recommend microwaving the pitta for 40 secs so it puffs up and makes stuffing easier. I also added a sploodge of caramelised onion hummus, not homemade in afraid. That is on my list of ‘things to make’.

Yummy, filling and cheap lunch. I will also learn how to make hummus eventually. Recipes on a postcard please!

1) chop raw chicken breast into strips and roll in beaten egg.

2) transfer to breadcrumbs, shake off excess and lay on a baking tray. Bake on 180 for 20 mins. You could shallow fry them but I wanted them a bit healthier so went straight to baking.

3) serve in a pitta with hummus, pepper and spinach or rocket or whatever you fancy!

Delishy on my dishy.