Classic Hummus
Ingredients
- 400g tin of chickpeas
- 1x Garlic clove
- 1 Lemon juice only
- 1 tbsp Olive oil
- 125g Tahini
- ½ tsp ground cumin
- 4tbsp iced water more if needed
- Sea salt to taste
Method
Rinse and drain the chickpeas
Roughly chop the garlic clove.
Add all the ingredients apart from the water to a food processor and blend until smooth. Add the water and continue to blend adding more water if needed.
Indian Hummus
Ingredients
- Classic Hummus
- ½ tsp turmeric
- 1tsp garam masala
- 1 pitted date
Italian Hummus
Ingredients
- Classic Hummus
- 3 Sundried tomatoes
- 5 basil leaves
- Cracked black pepper
Roast Beetroot Hummus
Ingredients
- Classic Hummus
- 100g Roast beetroot
- 1tsp cumin
- 1tsp ground coriander
- 2tbsp fresh coriander
Guacamole
Ingredients
- 1 ripe avocado
- 4 cherry tomatoes
- 1 spring onion
- 1 small garlic clove
- Juice of 1 lime
- 2tbsp freshly chopped coriander
- ½ tsp chilli flakes
- Sea salt
- Cracked black pepper
Method
Remove the stone and skin from the avocado and place in a bowl.
If you like a chunky guacamole, you can use a fork to roughly mash ingredients together. If you prefer a smoother sauce, use a hand blender to combine ingredients.
Roughly chop the tomatoes and spring onion. Mince the garlic and add these ingredients to the avocado.
Add the fresh coriander, chilli flakes and lime juice. Mix and season to taste with sea salt and cracked black pepper. Add more chilli if you would like a little more heat.
Tomato Salsa
Ingredients
- 2 handfuls of cherry tomatoes
- ½ small red onion
- 1 small garlic clove
- 2tbsp chopped fresh herbs parsley/ coriander/ basil
- 3 jalapeno disks/ chilli flakes
- 2tbsp Olive oil
- Cracked black pepper
- Sea salt
Method
Roughly chop the tomatoes, onion, herbs, jalapenos, garlic and mix.
Season with salt and pepper to taste. Add the olive oil and stir to incorporate.
Tzatziki
Ingredients
- 170g Greek yoghurt
- 1 small garlic clove
- ½ cucumber (approx. 100g)
- A handful of fresh mint leaves chopped
- 1tbsp lemon juice
Method
Grate the cucumber into a bowl using a box grater. Add a sprinkle of salt and leave for 5 minutes. The salt will remove the excess water from the cucumber. Place the cucumber into a clean tea towel or cloth and squeeze to remove the liquid.
Chop the garlic and mint. Mix all ingredients together in a bowl and garnish with mint.
Pesto
Ingredients
- 45g Basil
- 1 Garlic clove
- 25g Grated parmesan
- 70g Pine nuts
- 65 ml Olive oil
- Sea salt
- Cracked black pepper
Method
To make this you can use either a hand blender or a food processor. If you like a looser pesto add a little more olive oil.
Start of by toasting off the pine nuts. To do this heat a pan and add the nuts, toss until lightly coloured (no oil). This will bring out the natural flavour and oils of the nuts.
Place all the ingredients (apart from the oil) into the food processor. Blend and then slowly pour in the oil to incorporate.
Salsa Verde
Ingredients
- 2 garlic cloves
- 30g flat leaf parsley
- 15g fresh mint leaves
- 2tbsp capers
- 1tbsp chopped gherkins
- 3 anchovy fillets
- 1tbsp Dijon mustard
- 120ml olive oil
- 2tbsp apple cider vinegar
- Sea salt
- Cracked black pepper
Method
Mince the garlic. Roughly chop the herbs, gherkins, capers and anchovies. Add all these ingredients to a small bowl.
Now add the mustard and vinegar and mix. Slowly pour in the olive oil and mix until you have your desired consistency.
Season with salt and pepper to taste. Add a touch more vinegar if you like.