Houmous and guacamole recipes
In my efforts to eat more plant based foods I have started making my own houmous. (Have you noticed how many ways you can spell this chickpea based food?). There are lots of different recipes and I know I should soak dried chickpeas overnight in order to make a more authentic version, but I am rarely that organised. This recipe is a bit of a cheat's version. It does cook the tinned chickpeas first, which is a bit different from most recipes.
This guacamole recipe (based on Delia Smith's version) gives a flavour and texture that is so much better than shop bought guacamole, which I find inedible.
Both of these make a great lunch when served with oatcakes and lots of salad veg, helping towards your five a day (or should that be seven?)
- 400g tin of chickpeas.
- One level teaspoon of lazy chopped garlic, or one clove of garlic, finely chopped.
- One and a half tablespoons of tahini (you can use light or dark).
- One and a half tablespoons of lemon juice (fresh or bottled).
- 2 tablespoons of extra virgin olive oil.
- One quarter teaspoon of salt.
- Paprika and oil for the top (optional)
- Pour the chickpeas into a microwave proof bowl and microwave on high for 5 minutes.
- Alternately empty chickpeas into a saucepan, bring to the boil and cook gently for 5 minutes.
3. Drain the chickpeas reserving the cooking liquid.
4. Add the chickpeas to a food processor or blender with 4 tablespoons of the cooking liquid.
5. Add the garlic, tahini, lemon juice, olive oil and salt.
6. Blitz all of the ingredients together.
7. Spoon out into a bowl and sprinkle with some paprika and drizzle a little oil over the top.
8. Refrigerate and enjoy for lunch or as a dip.
- One avocado.
- 1 large tomato or 3 or 4 cherry tomatoes.
- Half a small red onion or quarter of a large onion.
- Half a teaspoon of lazy garlic (or one fresh clove, chopped).
- Half a teaspoon of lazy chilli (or fresh equivalent).
- 2 teaspoons of lemon juice (bottled or fresh).
- Salt and freshly ground black pepper.
- Mash the avocado.
- Chop the onion and tomato into small pieces.
- Mix the avocado, onion, tomato, garlic and chilli together.
- Add the lemon juice, salt and pepper and mix again.
5. Refrigerate the guacamole.
6. Enjoy as a dip, on oatcakes or as part of a Mexican meal.