Homemade Hummus | Glutenfree & Vegan

Time

Prep:

10 minutes

Cooking:

45 minutes*

Soaking:

4+ hours*

Nutrition Information

Servings: 8

Calories per serving: 87 kcal

Calories per 100g: 176 kcal

Ingredients

250g cooked Chickpeas

1 Lemon (zest and juice)

3 tbsp Tahini (30ml)

1 tbsp Olive Oil (10ml)

5 tbsp Water (50ml)

2 cloves of Garlic

1/4 tsp Salt (or to taste)

Instructions

When using dried chickpeas

Soak the dried chickpeas in water for at least 4 hours or ideally overnight. Then boil them in unsalted water for 45 minutes or until fork tender.

If you’re using canned chickpeas skip this step.

Hummus Prep

Zest and juice the lemon, before finely mincing. the garlic. Combine everything except the chickpeas in a food processor (or a bowl), mixing until the liquids are just combined. Drain and rinse the chickpeas, then add them and process until you’ve reached your desired consistency**. If you don’t have a food processor, you can use a potato masher or a fork and a lot of elbow grease.

Serve

Serve on bread, as part of an antipasti platter or why not try it as a kind of pasta sauce.

Storage

Store for up to a week in an airtight container in the fridge.

Notes

*The cooking and soaking time only applies if you’re using dried chickpeas

**For a more smooth consistency, you may need to add some extra liquid, either in the form of water or oil

This is a basic hummus recipe, but feel free to flavour it however you like.

Also be aware that is quite tangy from the lemon and has a strong garlic flavour. If these are too strong for you, feel free to reduce the lemon and/or garlic by half.

Please note that this is a 10 minute recipe if you’re using canned chickpeas or happen to have cooked chickpeas already.

Peanut Noodles

Time

Prep:

10 minutes

Cooking:

5 minutes

Nutrition Information

Servings: 1

Calories per serving: 587 kcal

Calories per 100g: 246 kcal

Ingredients

90g Noodles

1 tbsp Peanut Buter

1 tbsp grated ginger

1 tbsp Soy Sauce

1 tsp Lemon Juice

1/2 tsp sesame oil (optional)

Toppings (optional)

1 tsp Sesame Seeds

1 Soft-Boiled Egg

50g Corn

Instructions

Boil the noodles according to package instructions. Meanwhile grate the ginger and mix it together with the peanut butter, soy sace, lemon juice and sesame oil. The sauce might not mix in very well, don’t worry about this. Once the water has been drained, add the noodles back into the pot, add the sauce and heat through until the sauce well incoperated and covers the noodles.

Serving suggesting

Top the noodles with an egg, some corn and a few sesame seeds.

Storage

Store for up to 3 days in an airtight container in the fridge.

Notes

To make this recipe gluten free, use rice noodles and tamari, a gluten free alternative to soy sauce, which you should be able to find at your local asian store.

For a vegan option, make sure to use egg-free noodles and why not try topping them with some (smoked) tofu or canned beans that have been drained and rinsed.

The toppings in this recipe are just a suggestion, so feel free to use any kind of vegetables and proteins you have at home. This is also a great way to use up leftover vegetable for example.

Matcha Porridge

Time

Prep:

5 minutes

Cooking:

10 minutes

Nutrition Information

Servings: 1

Calories per serving: 326 kcal

Calories per 100g: 102 kcal

Ingredients

45g Oats

1/2 tsp Matcha (green tea) powder

50ml unsweetened soy milk

100ml water

1 Banana

1 tsp hemp seeds

1 tsp coconut flakes

Instructions

Combine oats, water and matcha powder in a pot and simmer over low heat while stirring. Once the mixture has thickened, add the soy milk. Let simmer and stir again until the desired consistency is reached. Then top with banana, hemp seeds and coconut flakes to serve.

Storage

The porridge itself can be stored in the fridge in an airtight container for up to 3 days, the toppings should be added just before serving.

Notes

Oats are naturally gluten free, to ensure that this recipe is also, make sure to get oats that were not processed in a factory which also processes wheat products.

If you don’t have the suggested toppings, feel free to use what you have at home. Any fruit, nuts, dried fruit, seeds, leftover chocolate, nut butter. Personally I like to have a crunchy element though.

If you don’t have matcha, feel free to add any other flavourings to the porridge you may have, such as cinnamon, nut butter or chocolate spread.

If you don’t have soy milk or don’t require the recipe to be vegan, feel free to add the milk you have. Taste wise I personally prefer to use plant milks, rather than diary, but it will work with any milk.