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.

Fresh Wild Garlic Pesto| Vegan & Glutenfree

Time

Prep:

30 minutes

Nutrition Information

Servings: 6 (1 Jar)

Calories per serving: 160 kcal

Calories per 100g: 425 kcal

Ingredients

100g Wild Garlic

75g Olive Oil

50g Cashews

1/4 tsp Sea Salt (or to taste)

Instructions

Roast the cashews in a dry pan on medium heat until fragrant and lightly coloured, making sure to mix often so they don’t burn. Depending on the stove used, this can take between 1-5 minutes. Grind the roasted cashews in a food processor or mortar and pestle until fine crumbs form, before adding the olive oil. Alternatively, chop them very finely with a sharp knife.

Wash and dry the wood garlic, mincing it very finely with a knife, food processor or mortar and pestle. Then add the roasted cashew and olive oil mixture, as well as the salt and mix until a smooth paste forms.

Wash and sterilise a glass jar along with its well-fitting lid in some boiling water, before drying it and filling the pesto into it.

Serve

Serve over pasta, on toasted bread or why not mix a few spoonfuls into some plain hummus.

Storage

Store for up to 2 weeks in an airtight glass container in the fridge or for up to 3 months in the freezer.

Notes

Feel free to replace the wood garlic with basil or a combination of basil with spinach and/or rucola. For these alternatives I recommend using 2 garlic cloves as well, for extra flavour.

Any nut or seed works in this recipe, so use what you have or enjoy. (Exempt from any seed are; chia seeds, linseed, etc. as these create too much of a jelly-like texture when combined with liquid).