Saturday, 17 April 2010

Houmous/Hummus And Pea Spread

In this flat we are all snackers. We are constantly grazing, on whatever we can find in the house. Normally, it involves biscuits and chocolate and sweets, i.e. garbage. However, since getting back from vacation Lia and I have been trying to be healthier, and so we've been indulging in more savoury snacks. These two dips are the most common in the house now. They both require very few ingredients and about two seconds of prep. They do tend to go quickly, though!

Here are the guidelines for the recipes. Chop and change it as you like to suit your tastes, they're great to experiment with!


400 g jar/can chickpeas, drained
Juice of 1 lemon
2-3 tbsp extra virgin olive oil
1-2 cloves garlic, finely chopped
Salt and pepper
Paprika and cumin, to taste

1. Rinse the chickpeas with cold water. Put in a large bowl, or in the bowl of an electric mixer. Add the garlic. Top with lemon juice and olive oil. Blend partly with either a fork or electric mixer.
2. Add the salt and pepper and paprika and cumin to taste. Blend until there are no sizeable lumps. If the dip tastes bland, add more spices. If it tastes too spicy or is too thick, add more olive oil and/or lemon juice.

serves 4

Pea Spread
(adapted from this recipe from Chocolate & Zucchini)

300g/ 10 1/2 oz frozen green peas, shelled
small bunch fresh coriander/cilantro
2 tbsp parmesan
1 clove garlic, minced
1 dash Tabasco, or 1 tsp paprika
salt of pepper

1. Bring a saucepan of salted water to the boil. Cook the peas for 5 minutes, or until tender. Let cool to just above room temperature (if you're a pinch timing-wise, you can just run them under cold water). Pluck the coriander/cilantro leaves and set aside.
2. In the bowl of a food processor (or a regular bowl if you're using a hand mixer), combine the peas, parmesan, coriander/cilantro, garlic, tabasco/paprika, salt and pepper. Process until smooth. If it's too thick to mix properly, add a teaspoon of water.
3. Taste and adjust the seasoning.

serves 4

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