The letter H…Honey and all things nice…I hope you enjoy this post as much as I enjoyed writing it…xx.
Category Archives: Hummus
Hummus 3 ways…Traditional, Beetroot and Apricot Hummus.
My Christmas Recipes today are for hummus three ways and homemade Tahini paste… I had always bought my hummus it has only been since I have lived here and not being able to buy hummus that I investigated how to make it…The other factor was the extortionate cost of Tahini paste. To say I was amazed at how easy and quick it is to make is an understatement…this picture has the date and was my very first batch so I have been making it for a few years now…I think I need to update my photo next time I make it…
How to make your very own Tahini paste/butter..it is so quick and easy and the cost of a packet of sesame seeds is virtually pennies against the cost of a store-bought jar of tahini paste and no nasties….
Let’s Cook!
Into the kitchen, a quick toasting of the Sesame Seeds, then into the mini blender, 3 tbsp Olive oil, and a quick whizz, scrape down the sides, another tbsp Olive oil and another scrape, a bit more oil and a quick whizz and viola your Tahini Paste is now made and ready to use. How easy is that?
Next step…Hummus.
- 3 tbsp Tahini Paste
- 2 tbsp fresh Lime Juice and blitz in the food processor
- 1 can of chickpeas, drained and the juice (Aquafaba) reserved and put in the fridge to chill
- 2 tbsp Olive Oil or Aquafaba Juice
- 1 clove Garlic,
- half tsp ground Cumin
- half to one tsp salt to season
Put the tahini paste and the Lime/lemon Juice in the food processor or liquidiser and blitz.
Add half of drained, rinsed can of chickpeas and again blitz 1-2 mins.
Add the other half of Chick Peas and blitz again 1-2 mins.
Add garlic and cumin if using and the oil/aquafaba juice to loosen hummus.
Taste and season…
Put in a suitable container or serving bowl drizzle with tbsp Olive Oil and sprinkle with Paprika.
Voila, it’s now ready to eat with Sliced pitta bread or cut up vegetables of your choice.
This will keep up to 1 week in the fridge.
To make a change add beetroot or apricots.
Beetroot
Beetroot Hummus.
To the Hummus recipe above add 250 gm cooked beetroot and reduce tahini paste to 2 tbsp. You may want to add more seasoning as beets have quite a strong flavour but it makes a lovely change from a traditional hummus and looks so pretty.
Apricot Hummus.
- 3 tbsp olive oil, more for serving
- Salt to season
- 1 cans chickpeas, drained and rinsed
- 2 tbsp tahini
- 2 tbsp lime/ lemon juice
- 1 tbsp chopped garlic
- 1/2 cup finely chopped apricots.
- A sprinkle of paprika or red pepper flakes to serve or sesame seeds if you don’t like the heat.
Combine 3/4 cup aquafaba water, 3 tbsp. oil, the chickpeas, tahini, lemon/lime juice, garlic, apricots and 1/4 tsp. salt in a blender or food processor and puree until smooth. Transfer to a serving bowl, drizzle with some more oil and a sprinkle of paprika pepper, red pepper flakes or sesame seeds.
Serve with pitta bread or cut vegetables or to add a bit of spice quarter your pitta bread and separate into two halves Make a little paste in a small bowl with 5 tbsp olive oil, 3/4 tsp salt, a good tbsp of red pepper flakes or seasoning of your choice put the pits pieces smooth side up on two baking trays brush the tops with the oil and bake at 425 F until crisp about 7 mins …
These are really nice, crispy with a touch of spice and lovely with hummus.
Enjoy!
Thank you once again for reading this post I hope you all have a great week xx
Egyptian Lamb Flatbreads
This recipe is a family favourite and a real treat for us as lamb where we live now is very hard to find…It could be made with other meat I just think lamb has that specail taste in this recipe which the other meats don’t quite give or it may just be the fact I don’t have lamb very often so savour the taste even more…Enjoy!
Lamb is very expensive here and a treat for us…Monday we had a lovely butterflied shoulder and had some leftovers ..cold lamb is not very nice so decided to make some flat bread..a first time for me and I was really pleased with how they came out..very quick and easy to make and use the leftover lamb. Hence my Egyptian Lamb flatbreads.
Ingredients:
Flat Bread:
Flat breads
- 1/2 cup water.
- 1/4 cup of milk
- 2 cups flour.
- 1 tbsp Baking Powder.
- 2 tbsp oil
- 1/2 tsp salt.
Filling Mix:
- 300 gm leftover cooked lamb…can use beef, pork or chicken.
- 1 lemon finely zested.
- juice half lemon.
- 2 tsp black pepper.
- 1 tsp oregano or marjoram.
- 1 tsp dried thyme
- I tsp Paprika.
- 1 tbsp cumin seeds, toasted.
- 2 eggs beaten.
- 1 tsp sea salt….I always use Himalayan salt.
- 4 Spring onions finely sliced.
Let’s Cook!
To make flatbreads.
Sift dry…
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Christmas Recipes…Tahini Paste and Hummus recipes.
It’s getting closer it will soon be Christmas and it looks like the Uk may have a white Christmas they have had a bit of snow and in some areas a good few inches…Snow looks so lovely when it is fresh and untrodden..Don’t you think???
My Recipe today is for hummus. and homemade Tahini paste… I had always bought my hummus it has only been since I have lived here and not being able to buy hummus that I investigated how to make it…The other factor was the extortionate cost of Tahini paste. To say I was amazed at how easy and quick it is to make is an understatement…this picture has the date and was my very first batch…I think I need to update my photo next time I make it…
How to make your very own Tahini paste/butter..it is so quick and easy and the cost of a packet of sesame seeds is virtually pennies against the cost of a store-bought jar of tahini and no nasties….
Let’s Cook!
Into the kitchen, a quick toasting of the Sesame Seeds( 1 cup), then into the mini blender, 2/3 tbsp Olive oil, add the oil gradually and a few quick whizzes, scrape down the sides, another splash of Olive oil and another scrape, a bit more oil and a quick whizz until you get your desired consistency and viola your Tahini Paste is made.
How easy is that?
Next step…Hummus
Combine 3tbsp Tahini Paste with 2tbsp fresh Lemon Juice and blitz in food processor.
Add 2tbsp Olive Oil,1 clove Garlic, half tsp ground Cumin and a half to one tsp salt and blitz.
Add half of drained, rinsed can of chickpeas and again blitz 1-2 mins. Add the other half of Chick Peas and blitz again 1-2 mins.
Put in a suitable container or serving bowl drizzle with tbsp Olive Oil and sprinkle with Paprika.
Voila, it’s now ready to eat with Sliced pitta bread or cut up vegetables of your choice.
This will keep up to 1 week in the fridge.
That’s it for today…I am going to take a break now as it has gone midnight here and I am still typing away…
Until tomorrow…Nite Nite xx
Egyptian Lamb Flatbreads
Lamb is very expensive here and a treat for us…Monday we had a lovely butterflied shoulder and had some leftovers ..cold lamb is not very nice so decided to make some flat bread..a first time for me and I was really pleased with how they came out..very quick and easy to make and use the leftover lamb. Hence my Egyptian Lamb flatbreads.
Ingredients:
Flat Bread:
Flatbreads
- 1/2 cup water.
- 1/4 cup of milk
- 2 cups flour.
- 1 tbsp Baking Powder.
- 2 tbsp oil
- 1/2 tsp salt.
Filling Mix:
- 300 gm leftover cooked lamb…can use beef, pork or chicken.
- 1 lemon finely zested.
- juice half lemon.
- 2 tsp black pepper.
- 1 tsp oregano or marjoram.
- 1 tsp dried thyme
- I tsp Paprika.
- 1 tbsp cumin seeds, toasted.
- 2 eggs beaten.
- 1 tsp sea salt….I always use Himalayan salt.
- 4 Spring onions finely sliced.
Let’s Cook!
To make flatbreads.
Sift dry ingredients together. Add liquids and mix thoroughly…I used my food processor and it took literally 2 mins…. if that and formed a ball. If it is too sticky add little more flour. Divide into 8 pieces. Flatten with the heel of the hand and roll out very thin.
My first attempt at this and I didn’t roll mine out thin enough to start with.
Heat pan and cook 2/3 minutes each side turn over with tongs or fish slice and done… finito..ready to fill…easy peasy.
Lamb Filling:
Chop lamb into rough little chunks and pieces. Put in large bowl with lemon zest and squeeze half of the lemon juice into the mix. Add all your spices, the eggs, salt and pepper and most of the spring onions..retain some for garnish. Mix together thoroughly.
Layout flatbreads and cover half with filling, then fold over and press together. You get half-moon shape.
Get 2 large baking trays rub one with Olive oil Lay flatbreads on an oiled tray, lightly rub other tray and pop this on top of flatbreads. Put trays into the preheated hot oven and cook 6-8 minutes. This way the flatbread will get lovely and crispy on top. If you have small trays you may need to do in batches.
Depending on the size of flatbreads cut in two …I left mine whole as I served individually( see picture) and not on a large serving plate but for a party or just because you want to….. serve on one dish with Houmous… Just as a little note it was my young grandson(11) who arranged these on the plate for me…didn’t he do well?
.Recipe for hummus can be found on a previous blog ..published June 18th ..titled ..If you think sunshine brings you happiness, then you haven’t danced in the rain.
The yoghurt dip was made with some chopped mint, good squeeze lemon juice and a pinch of salt.
Scatter over reserved onions, sprinkle with little cumin. Serve with lemon/ lime wedges.
Voila ………… Eat and enjoy!
Retired? No one told me! 