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.

Homemade Baked Beans

Time

Prep:

10 minutes

Cooking:

60 minutes

Soaking:

4+ hours

Nutrition Information

Servings: 6

Calories per serving: 173 kcal

Calories per 100g: 170 kcal

Ingredients

100g Beans (dry)

1 tbsp Oil

1 Onion

2 Cloves of Garlic

50g Sun-dried Tomatoes

2 tbsp Tomato Paste

2 tbsp Corn Starch

Salt to taste

Instructions

Soak the beans for at least 4 hour or overnight.

Finely dice the onion, garlic and sun-dried tomatoes and rinse the beans. To a pan on medium heat, add the oil and onion and sauté until translucent, then add the garlic and sun-dried tomatoes sautéing again until the garlic is fragrant, about 30 seconds. Add the beans, along with enough water to cover the beans. Let this cook over medium heat for about 45 minutes or until the beans are tender. In a small mug, mix together the corn starch with some cold water until the mixture is smooth, before adding it to the beans and letting them come to a boil to thicken.

Serve

Serve over potatoes, bread, or alongside a fry up.

Storage

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

Notes

I only had chickpeas, so I used those instead of beans, however both work for this recipe.

Canned beans or chickpeas would also work for this recipe, use approximately 1 can (400g) and decrease the cooking time to about 20 minutes, as the beans or chickpeas are already cooked through and only need to be warmed.

Lentil & Chickpea Curry

Time

Prep:

20 minutes

Cooking:

60 minutes

Soaking:

4-8 hours or overnight

Nutrition Information

Servings: 4

Calories per serving: 244 kcal

Calories per 100g: 86 kcal

Ingredients

1 tbsp coconut oil

1 onion

2 cloves of garlic

1 thumb size piece of ginger

1 tsp turmeric

1 tsp coriander (seed – ground)

1 tsp cumin

1 tsp curry powder

1/2 tsp chili powder (optional)

100g lentils

100g chickpeas (dry)

400g canned tomato

1 bouillon cube

Salt & pepper (to taste)

Water (as needed)

Instructions

Soak the chickpeas in some water for 4-8 hours or overnight. This reduces the cooking time. If desired, add the lentils for the last hour and then drain the water.

Peel and dice the onion, garlic and ginger into small pieces. Fry in a large pan on medium heat in coconut oil until fragrent. Add the spices and fry again until fragrent. If the bottom begins to stick, deglaze with some water. Add the rest of the ingredients, cover with a fitting lid and simmer making sure to stir every few minutes. Again, feel free to add some water as needed if the bottom begins to stick. Simmer for about 45 minutes or until the chickpeas and lentils are soft and the sauce has reduced into a thick texture.

Serve

This is very tasty served over rice or with naan bread, my favourite is garlic & coriander naan bread.

Storage

Store for up to 3 days in an airtight container for up to 3 days. I recommend using a glass container, as turmeric can dye plastic containers bright yellow or orange.

Notes

I’ll try to post a picture for you next week – experimenting with a pressure cooker for this recipe did not go as planned.

Feel free to use any kind of oil that you have, coconut oil is not required.

If you don’t have any dry chickpeas, feel free to use the canned version (1-2 cans depending on your preference). Cook the lentils until they are soft, drain the canned chickpeas and wash away the liquid they came in, then add them to the lentils to heat through.

Depending on your spice tolerance, it may be necessary to reduce the amount of chili or curry powder.

For a creamier version, feel free to add some coconut milk, which will also make it the recipe less spicy.

There are a lot of spices in this recipe, as these can be quite expensive I recommend getting them as your local asian store, which sells larger quantities for a comparable price as the small amounts sold in supermarkets.