My mother was asking me for parsnip recipes. I've never been a big fan of parsnips, but I gave her this recipe. Then she said "I think I'll just steam them." Whatever! This is WAY tastier. Anyway, this recipe is very simple and can be used on any kinds of root veggies.
Roasted Roots
4 - 6 cups cubed root vegetables (parsnips, potatoes, sweet potatoes/yams, beets, celeriac, carrots, turnips)
1/4 cup olive oil
Salt & pepper
1 - 3 tbsp herbs, dry or fresh (oregano, rosemary, basil)
6 - 12 cloves garlic (whole)
1/8 cup balsamic vinegar
1 tbsp grain mustard or mustard seeds
Mixed all ingredients together so that the cubed veggies are well coated. Place the mixture on a large baking tray on the top rack in the oven. Bake at 375 for 40 minutes (turning them at 20 minutes). Keep an eye on them because all ovens are different, sometimes it takes more time, sometimes less. I love beets and sweet potatoes so I tend to use lots of them, but potatoes are often quite cheap.
Showing posts with label under $10. Show all posts
Showing posts with label under $10. Show all posts
Monday, October 18, 2010
Sunday, August 1, 2010
Potato Pancakes
These are ridiculously easy to make, not to mention cheap! A great breakfast (just don't have them every day, then can be a little greasy... well, that's how I like them).
Potato Pancakes
3 medium potatoes (mix it up and substitute 1 or 2 sweet potatoes if you like!)
1/4 cup flour
1 medium-sized onion
Salt & pepper
Vegetable oil (for frying)
Grate the potatoes and onions into a big bowl. Add the flour, salt and pepper and mix it all together. Pre-heat a pan for frying with the oil. Shape the mixture into little balls, squeezing out the excess liquid, and place in the pan. Flatten them out with a spatula once they are in the pan. Don't turn for a few minutes, or else they will fall apart. They are very delicate until they are cooked through. Fry until brown on both sides.
This makes about 6 - 9, depending on the size you like them. If you make a double batch, they freeze well and you can just re-heat them for breakfast the next day!
Best served with vegan sour cream or ketchup.
Potato Pancakes
3 medium potatoes (mix it up and substitute 1 or 2 sweet potatoes if you like!)
1/4 cup flour
1 medium-sized onion
Salt & pepper
Vegetable oil (for frying)
Grate the potatoes and onions into a big bowl. Add the flour, salt and pepper and mix it all together. Pre-heat a pan for frying with the oil. Shape the mixture into little balls, squeezing out the excess liquid, and place in the pan. Flatten them out with a spatula once they are in the pan. Don't turn for a few minutes, or else they will fall apart. They are very delicate until they are cooked through. Fry until brown on both sides.
This makes about 6 - 9, depending on the size you like them. If you make a double batch, they freeze well and you can just re-heat them for breakfast the next day!
Best served with vegan sour cream or ketchup.
Monday, April 12, 2010
Greek Potatoes
So, the fruit shop up the road was having a sale on Desiree potatoes, $2 for a 5kg bag, so we picked it up but now we have a potato surplus, so I shall post my many potato recipes (and there's a fair few)! This is one of them. If you like Greek food, these are for you. As easy as home-fries but a little more interesting.
Greek Potatoes
2 - 3 medium-sized potatoes
Olive Oil
Oregano (2 - 3 tablespoons)
Salt & Pepper
Lemon Juice (1/8 cup)
Garlic (1 -2 cloves, finely chopped)
Dice/cube your potatoes as thick or thin as you want them. Coat frying pan with olive oil. Fry potatoes on medium-low until cooked through a bit, add oregano, salt & pepper, and lemon juice, and cook them a few minutes more. Turn up heat a little and add the garlic. Stir until potatoes are brown and lemon juice is evaporated (make sure you are always flipping them so they cook evenly). I like them really lemony and garlicky so I usually over-season, but it's up to your taste. Makes a delicious side dish for falafels.
Greek Potatoes
2 - 3 medium-sized potatoes
Olive Oil
Oregano (2 - 3 tablespoons)
Salt & Pepper
Lemon Juice (1/8 cup)
Garlic (1 -2 cloves, finely chopped)
Dice/cube your potatoes as thick or thin as you want them. Coat frying pan with olive oil. Fry potatoes on medium-low until cooked through a bit, add oregano, salt & pepper, and lemon juice, and cook them a few minutes more. Turn up heat a little and add the garlic. Stir until potatoes are brown and lemon juice is evaporated (make sure you are always flipping them so they cook evenly). I like them really lemony and garlicky so I usually over-season, but it's up to your taste. Makes a delicious side dish for falafels.
Tuesday, February 2, 2010
Creamy Peas and Cashews
The last time I went out for Indian food, I got so inspired! There were so many things I couldn't eat that looked so delicious that I decided to replicate at home. This is one of many (more to come) that have made their way into my rotation.
This one is so easy. Coconut milk/oil is one of the easiest sources of fat for vegans (this can be a good or bad thing, depending on the rest of your diet!). In fact, this may be the fattiest recipe I've posted so far. Also, one of the tastiest.
Creamy Peas and Cashews
1 1/2 cups unsalted cashews
2 cups frozen peas
1 can coconut milk
1 clove garlic, finely diced
1 - 2 tablespoons Indian spice or curry powder (Garam Masala is best)
Salt (about 2 tsp)
1 tbsp margarine or vegetable oil
Heat margarine/oil and coconut milk in a medium-sized pot on low heat. Add frozen peas and let them defrost a little. Add cashews, garlic, salt, spices and stir on medium heat until peas are cooked through. It's just that simple, folks! Serve over basmati rice or as a side dish to a larger curry meal. Add more/less salt and spice as suits your own taste.
This one is so easy. Coconut milk/oil is one of the easiest sources of fat for vegans (this can be a good or bad thing, depending on the rest of your diet!). In fact, this may be the fattiest recipe I've posted so far. Also, one of the tastiest.
Creamy Peas and Cashews
1 1/2 cups unsalted cashews
2 cups frozen peas
1 can coconut milk
1 clove garlic, finely diced
1 - 2 tablespoons Indian spice or curry powder (Garam Masala is best)
Salt (about 2 tsp)
1 tbsp margarine or vegetable oil
Heat margarine/oil and coconut milk in a medium-sized pot on low heat. Add frozen peas and let them defrost a little. Add cashews, garlic, salt, spices and stir on medium heat until peas are cooked through. It's just that simple, folks! Serve over basmati rice or as a side dish to a larger curry meal. Add more/less salt and spice as suits your own taste.
Thursday, January 21, 2010
Breaded Tofu
Doesn't sound too healthy does it? Well, it probably isn't, it's very oily but it's SO GOOD. It resembles tempura, I suppose. If you are craving fried food (we all do sometimes let's face it), it's miles better than, oh, chicken-fried bacon or whatever is popular these days. And it's very simple to make. I got the idea from the battered/crumbed fish my mom used to make when I was little.
Breaded Tofu
1/4 cup flour (I use tapioca flour, it's gluten-free)
Block of tofu
2 tsp Salt
1/4 cup sesame seeds
1/2 cup bread crumbs (I use rice bread crumbs, gluten-free and a bit lighter)
Sauce of choice (Sweet chili is my fave with this, but teriyaki would be good, too!)
Mix the flour, crumbs, salt and sesame seeds well and put the mixture it in a small bowl or plate. Slice block of tofu into 1-inch thick slabs (or approximately that, it's up to you how you like it). Dip/coat tofu in oil, then dip/coat it in the flour mixture (the oil helps keep the coating on). Fry up your slabs in oil on medium-high heat (it should sizzle but not pop), turning when necessary (it is ready before it turns brown). Cooks in about 2 - 4 minutes. Not a bad idea to pat some of the oil off with paper towels before you eat it (also it'll be hot so be careful!). Enjoy dipping in your favourite sauce. Also, this would probably be very good as part of a meal with rice and stir-fried veggies on the side.
Yippee! I remembered to take a picture before I ate it all (barely).
Breaded Tofu
1/4 cup flour (I use tapioca flour, it's gluten-free)
Block of tofu
2 tsp Salt
1/4 cup sesame seeds
1/2 cup bread crumbs (I use rice bread crumbs, gluten-free and a bit lighter)
Sauce of choice (Sweet chili is my fave with this, but teriyaki would be good, too!)
Mix the flour, crumbs, salt and sesame seeds well and put the mixture it in a small bowl or plate. Slice block of tofu into 1-inch thick slabs (or approximately that, it's up to you how you like it). Dip/coat tofu in oil, then dip/coat it in the flour mixture (the oil helps keep the coating on). Fry up your slabs in oil on medium-high heat (it should sizzle but not pop), turning when necessary (it is ready before it turns brown). Cooks in about 2 - 4 minutes. Not a bad idea to pat some of the oil off with paper towels before you eat it (also it'll be hot so be careful!). Enjoy dipping in your favourite sauce. Also, this would probably be very good as part of a meal with rice and stir-fried veggies on the side.
Yippee! I remembered to take a picture before I ate it all (barely).
Saturday, December 5, 2009
Bean Salad
So, I was looking through my fridge and cupboard, trying to figure out what the heck I could make. I only had to go out and buy the balsamic vinegar (which was only $3). It fed me for a good few meal. It gets better the next day because it's had time to sit. It is not as sweet as the "traditional" kind, but I prefer the flavour of the balsamic over generic sweetness anyday.
Bean Salad
1 can garbanzo beans (chickpeas)
1 can red kidney beans
2 tomatoes
1/2 cup olive oil
1/2 cup Balsamic vinegar
Juice of 1 lemon
Garlic (2 cloves)
1/2 Red onion
Parsley (as much as you want - at least 1/3 of a bunch, I'd put in 1/2 a bunch, though)
Salt & pepper
A pinch brown sugar (optional)
Drain and rinse the beans. Put the beans in a bowl and add the olive oil, lemon juice and vinegar (and sugar if desired). Chop up the tomatoes and add them. Dice the onion and garlic very fine and add them as well. Chop up the parsley coarsely and throw that in, too. Add salt & pepper as per your taste. Mix it well, cover and let it sit in the fridge for at least an hour (longer is better).
Note: You could probably add another can of beans (black or white navy or anything you like!) and it would be fine, just adjust the levels of oil and vinegar if you have to. This was just all I had in the cupboard!
Bean Salad
1 can garbanzo beans (chickpeas)
1 can red kidney beans
2 tomatoes
1/2 cup olive oil
1/2 cup Balsamic vinegar
Juice of 1 lemon
Garlic (2 cloves)
1/2 Red onion
Parsley (as much as you want - at least 1/3 of a bunch, I'd put in 1/2 a bunch, though)
Salt & pepper
A pinch brown sugar (optional)
Drain and rinse the beans. Put the beans in a bowl and add the olive oil, lemon juice and vinegar (and sugar if desired). Chop up the tomatoes and add them. Dice the onion and garlic very fine and add them as well. Chop up the parsley coarsely and throw that in, too. Add salt & pepper as per your taste. Mix it well, cover and let it sit in the fridge for at least an hour (longer is better).
Note: You could probably add another can of beans (black or white navy or anything you like!) and it would be fine, just adjust the levels of oil and vinegar if you have to. This was just all I had in the cupboard!
Monday, November 9, 2009
Vietnamese Salad Rolls
I've been making these once a week or so, and I'm getting pretty good now! I've been experimenting with fillings and trying to figure out the most delicious combos. It is a lot of work, set aside at least an hour to make them, eat them and clean up, but use your time to make as many as possible, so you have them for lunch and dinner the next day! Trust me, it's worth the work! And it's super cheap for the amount of food you get. Don't be discouraged if you have trouble making them at first, just have fun and remember they'll be tasty no matter what they look like!
Tasty Salad Rolls
1 package rice paper rolls
1 package rice vermicelli (the thinner the better)
1/2 - 1 package extra firm tofu
Curry/masala/Indian spice powder
Chopped/roasted peanuts (optional)
Oil (olive or grapeseed)
A dipping sauce (sweet chili, peanut, vegetarian hoisin - just check the ingredients!)
Vegetables (for my version, get creative with your favourites!):
1 - 2 carrots, grated
Asparagus, steamed (1 stalk per roll)
1 cucumber, sliced
you can also try:
fresh cilantro & basil (very popular)
green onion (1 stalk per roll)
red pepper, thinly sliced
avocado, thinly sliced
mushrooms, thinly sliced
lettuce or spinach
Boil the vermicelli (2 - 3 minutes is usually plenty), drain and set aside so it has time to dry. Dice the tofu into very small cubes and fry with the curry powder and oil for about 5 - 8 minutes on medium low heat. Set it aside.
Boil a kettle or pot of water and pour it into a large salad bowl (I find it make the softening of the rice paper easier). Let it cool a little or add a bit of cold water to it so you don't burn yourself.
Prepare your other vegetables - slice cucumber, grate carrot, steam asparagus (3 - 5 minutes max, you want it to retain a bit of its crunch). Wash your green onions well if you're using them. Set them aside.
Now the fun part! Get out your rice paper sheets and soak them in the warm water for about 10 seconds, just to soften them. Make sure you hold on by the edge and not the middle. I tend to do two at a time, one right on top of the other, to prevent tearing, and they are so thin it doesn't affect the taste to have the wrap a bit sturdier, in fact it helps to keep it from falling apart!
Lay the softened rice paper flat on a plate and put your ingredients in - flat-sliced vegetables and lettuce are best on the bottom, with a little bit of vermicelli on top, then add a bit of the tofu, peanuts, grated carrots and a stalk of asparagus or green onion. Wrapping it up can be a bit tricky, but if you make your filling pile off to one side and leave so room around the outer edge, so you an fold it over on three sides and then roll it up. Make sense? Good luck! Like I said, it gets better with practice! Dip it in the dipping sauce and enjoy. Your tastebuds will thank me!
The problem I have with taking photos is that I'm usually so hungry I eat it before I remember to take pictures. I'm not the best photographer either, but you get the idea.
P.S. For the tofu, you don't have to use curry powder. If you find a nice vegan teriyaki or black bean sauce, I'm sure those would be tasty, too.
P.P.S. Leftover vermicelli and vegetables with sauce make for a delicious cold and refreshing salad! And hey, it's salvageable if the rice-paper doesn't cooperate.
Tasty Salad Rolls
1 package rice paper rolls
1 package rice vermicelli (the thinner the better)
1/2 - 1 package extra firm tofu
Curry/masala/Indian spice powder
Chopped/roasted peanuts (optional)
Oil (olive or grapeseed)
A dipping sauce (sweet chili, peanut, vegetarian hoisin - just check the ingredients!)
Vegetables (for my version, get creative with your favourites!):
1 - 2 carrots, grated
Asparagus, steamed (1 stalk per roll)
1 cucumber, sliced
you can also try:
fresh cilantro & basil (very popular)
green onion (1 stalk per roll)
red pepper, thinly sliced
avocado, thinly sliced
mushrooms, thinly sliced
lettuce or spinach
Boil the vermicelli (2 - 3 minutes is usually plenty), drain and set aside so it has time to dry. Dice the tofu into very small cubes and fry with the curry powder and oil for about 5 - 8 minutes on medium low heat. Set it aside.
Boil a kettle or pot of water and pour it into a large salad bowl (I find it make the softening of the rice paper easier). Let it cool a little or add a bit of cold water to it so you don't burn yourself.
Prepare your other vegetables - slice cucumber, grate carrot, steam asparagus (3 - 5 minutes max, you want it to retain a bit of its crunch). Wash your green onions well if you're using them. Set them aside.
Now the fun part! Get out your rice paper sheets and soak them in the warm water for about 10 seconds, just to soften them. Make sure you hold on by the edge and not the middle. I tend to do two at a time, one right on top of the other, to prevent tearing, and they are so thin it doesn't affect the taste to have the wrap a bit sturdier, in fact it helps to keep it from falling apart!
Lay the softened rice paper flat on a plate and put your ingredients in - flat-sliced vegetables and lettuce are best on the bottom, with a little bit of vermicelli on top, then add a bit of the tofu, peanuts, grated carrots and a stalk of asparagus or green onion. Wrapping it up can be a bit tricky, but if you make your filling pile off to one side and leave so room around the outer edge, so you an fold it over on three sides and then roll it up. Make sense? Good luck! Like I said, it gets better with practice! Dip it in the dipping sauce and enjoy. Your tastebuds will thank me!
The problem I have with taking photos is that I'm usually so hungry I eat it before I remember to take pictures. I'm not the best photographer either, but you get the idea.
P.S. For the tofu, you don't have to use curry powder. If you find a nice vegan teriyaki or black bean sauce, I'm sure those would be tasty, too.
P.P.S. Leftover vermicelli and vegetables with sauce make for a delicious cold and refreshing salad! And hey, it's salvageable if the rice-paper doesn't cooperate.
Sunday, November 1, 2009
Chili Magnifico
Aw, heck, since it's World Vegan Day and all, I'll give you my super-cheap, super-easy, lasts for a week (or you can freeze it) chili recipe. I figure those of you who don't live in the Southern Hemisphere are heading into winter and will need something to warm you up.
Chili Magnifico
1 can black beans*
1 can red kidney beans*
1 can white navy beans*
1 can corn niblets
1 onion, chopped
1 can diced tomatoes, or 2 fresh diced ones
1 can (or jar) tomato sauce (cheap pasta sauce works well, like Hunt's, if you don't mind the sugar and sodium)
1 carrot, diced
1 package Yves Ground Round (optional) or other fake ground beef
Olive or grapeseed oil (or whatever oil you have on hand)
1 tsp raw sugar
1 jalapeno pepper, finely chopped
Chili powder
Salt & pepper
1 big pot
Coat the bottom of the pot with oil. Put it on low heat and chop up the onions. Simmer the onions until they get see-through. Then dump in everything else. How much chili powder you add is up to you - I love chipotle, personally, it has a great smoky flavour. You don't have to add the jalapeno, but it will make it nice and hot. You should keep stirring it every so often so the bottom doesn't burn, but other than that it's pretty low maintenance. The longer you cook it the tastier it will be - I usually give it at least an hour. Keep tasting it for saltiness/hotness and adjust to your liking. If it gets too thick, add water (or 1/2 a beer, if there's any in the fridge). It makes a huge amount and should really cost under $10 ($15 if you get the ground beef substitute - which make it super hearty and delicious, don't get me wrong, but it's not essential). And it'll feed you for a week. And keep you very warm. And regular.
*Again, you can get the beans dried and soak up for 8 - 10 hours before you cook them, but it's up to you!
Chili Magnifico
1 can black beans*
1 can red kidney beans*
1 can white navy beans*
1 can corn niblets
1 onion, chopped
1 can diced tomatoes, or 2 fresh diced ones
1 can (or jar) tomato sauce (cheap pasta sauce works well, like Hunt's, if you don't mind the sugar and sodium)
1 carrot, diced
1 package Yves Ground Round (optional) or other fake ground beef
Olive or grapeseed oil (or whatever oil you have on hand)
1 tsp raw sugar
1 jalapeno pepper, finely chopped
Chili powder
Salt & pepper
1 big pot
Coat the bottom of the pot with oil. Put it on low heat and chop up the onions. Simmer the onions until they get see-through. Then dump in everything else. How much chili powder you add is up to you - I love chipotle, personally, it has a great smoky flavour. You don't have to add the jalapeno, but it will make it nice and hot. You should keep stirring it every so often so the bottom doesn't burn, but other than that it's pretty low maintenance. The longer you cook it the tastier it will be - I usually give it at least an hour. Keep tasting it for saltiness/hotness and adjust to your liking. If it gets too thick, add water (or 1/2 a beer, if there's any in the fridge). It makes a huge amount and should really cost under $10 ($15 if you get the ground beef substitute - which make it super hearty and delicious, don't get me wrong, but it's not essential). And it'll feed you for a week. And keep you very warm. And regular.
*Again, you can get the beans dried and soak up for 8 - 10 hours before you cook them, but it's up to you!
Happy World Vegan Day!
Hope everyone's having a lovely day, eating lots of food and spending it with other vegans! I went to a picnic and made some new friends - I even bought a nice new cookbook.
Fruit and veggies are nice and plentiful here, so I set about re-creating my favourite Thai dish - the green papaya salad! Unfortunately I can't find green papayas anywhere (except my backyard, and they're a little TOO green right now). So I am substituting mango for today. But if you can find a green papaya, more power (and authentic Thai deliciousness) to you!
Thai Mango Salad
Dressing:
3 limes - juiced, with a 1/2 tsp of zest
1/4 cup sugar water*
1 -2 cloves garlic, finely chopped
1 red chili, chopped fine (you can have 2 depending how spicy you like it)
5 - 10 Fresh basil leaves, chopped
Salt (1/2 tsp or more depending on your taste)
Salad:
1 mango (or green papaya), julienned
1/2 cucumber, sliced
1 tomato, sliced - or, 5 cherry tomatoes, halved
1/4 cup roasted peanuts
1 carrot, grated
Lettuce
Combine the ingredients to make the dressing and set aside. Combine all the salad ingredients except for the lettuce, and then pour the dressing on. Arrange on a bed of lettuce. If you have any leftovers, it's even better the next day!
*and by sugar water I mean 1 - 2 tbsp of raw sugar, dissolved in 1/4 cup of water on a low heat (takes maybe 5 minutes in a small pot or frying pan). It's not quite as sweet as syrup, but it does the trick.
Fruit and veggies are nice and plentiful here, so I set about re-creating my favourite Thai dish - the green papaya salad! Unfortunately I can't find green papayas anywhere (except my backyard, and they're a little TOO green right now). So I am substituting mango for today. But if you can find a green papaya, more power (and authentic Thai deliciousness) to you!
Thai Mango Salad
Dressing:
3 limes - juiced, with a 1/2 tsp of zest
1/4 cup sugar water*
1 -2 cloves garlic, finely chopped
1 red chili, chopped fine (you can have 2 depending how spicy you like it)
5 - 10 Fresh basil leaves, chopped
Salt (1/2 tsp or more depending on your taste)
Salad:
1 mango (or green papaya), julienned
1/2 cucumber, sliced
1 tomato, sliced - or, 5 cherry tomatoes, halved
1/4 cup roasted peanuts
1 carrot, grated
Lettuce
Combine the ingredients to make the dressing and set aside. Combine all the salad ingredients except for the lettuce, and then pour the dressing on. Arrange on a bed of lettuce. If you have any leftovers, it's even better the next day!
*and by sugar water I mean 1 - 2 tbsp of raw sugar, dissolved in 1/4 cup of water on a low heat (takes maybe 5 minutes in a small pot or frying pan). It's not quite as sweet as syrup, but it does the trick.
Saturday, October 24, 2009
Hummus
...or houmous, humous, hummous, houmus... anything but humus (which is something else entirely). Any way you spell it, it's delicious. I swear, I could live on hummus, and have been close to doing so on many occasions. It goes with everything - bread (any kind), crackers (any kind), chips, vegetables, on sandwiches or falafels. I even tried a samosa dipped in tamarind chutney and hummus - heavenly!
Hummus is always better (and cheaper) if you make it yourself. It lasts about a week in the fridge.
Hummus
1 can chickpeas*
3 cloves garlic
3 heaping tbsp tahini**
juice of 2 lemons***
1/3 cup olive oil
salt & pepper
paprika (optional)
You can use a a regular blender or a hand blender for this - I prefer the hand blender, honestly, but use whatever you have. Put the lemon juice, olive oil and garlic in a large bowl or blender and blend until the garlic is fine. Drain/rinse the chickpeas and add them, along with the tahini and salt & pepper. Continue blending until it has reached a desired consistency. You can add more tahini, garlic, lemon juice or olive oil to suit your taste. I like to sprinkle a little paprika on top when I serve it. Simple as that!
Hummusian Variations
If you've got a few extra ingredients lying around, you can make delicious variants of hummus. For example;
Roasted Red Pepper Hummus: add 1 or 2 roasted red peppers, either from a jar or from your own oven****. Blend into the basic hummus recipe.
Olive & Sundried Tomato Hummus: add 15 - 20 black kalamata olives and 6 - 10 sundried tomato halves. Blend into the basic hummus recipe.
Dill & Lemon Hummus: add a tbsp of lemon zest (grated rind from one of the lemons) as well as the juice of an extra lemon (making 3 in total), and 2 tbsp (or more) or dill, fresh or dried. Blend into the basic hummus recipe.
Spicy Pepper Hummus: add a few drops of hot sauce (depending on how strong it is), throw in an extra clove of garlic and 3 - 4 pepperoncini peppers (cut the stems off first!) and/or 1 - 2 hot banana peppers. Blend into basic hummus recipe. Don't kiss anyone for a week!
Spinach & Basil Hummus: add some fresh or dried basil (6 - 8 leaves if fresh) and 2 handfuls of raw spinach. Blend well into basic hummus recipe.
~
*buying dried beans is always cheaper than the can, but you'd have to soak them for 8 - 10 hours and then boil them for 1 hour, so it depends on how much time you have.
**tahini is really worth buying. I promise to have more tahini recipes. It can be a bit pricey, but I assure you it's worth it, just find the best deal you can. If not, the hummus will be okay, just add more lemon juice and olive oil.
***you can use the lemon juice from a bottle/plastic lemon, but real lemons taste better. If you don't have a citrus juice squeezer, just squeeze the juice through your fingers so the seeds don't get through (make sure you've washed your hands, though!)
****roasting red peppers is easy! Just half them (stem to bottom), brush with oil and put them in the toaster oven (or regular oven) for 10 minutes on 400 degrees. Or just buy them in the jar if you like (sometimes they are cheaper like that, depending where you live).
Hummus is always better (and cheaper) if you make it yourself. It lasts about a week in the fridge.
Hummus
1 can chickpeas*
3 cloves garlic
3 heaping tbsp tahini**
juice of 2 lemons***
1/3 cup olive oil
salt & pepper
paprika (optional)
You can use a a regular blender or a hand blender for this - I prefer the hand blender, honestly, but use whatever you have. Put the lemon juice, olive oil and garlic in a large bowl or blender and blend until the garlic is fine. Drain/rinse the chickpeas and add them, along with the tahini and salt & pepper. Continue blending until it has reached a desired consistency. You can add more tahini, garlic, lemon juice or olive oil to suit your taste. I like to sprinkle a little paprika on top when I serve it. Simple as that!
Hummusian Variations
If you've got a few extra ingredients lying around, you can make delicious variants of hummus. For example;
Roasted Red Pepper Hummus: add 1 or 2 roasted red peppers, either from a jar or from your own oven****. Blend into the basic hummus recipe.
Olive & Sundried Tomato Hummus: add 15 - 20 black kalamata olives and 6 - 10 sundried tomato halves. Blend into the basic hummus recipe.
Dill & Lemon Hummus: add a tbsp of lemon zest (grated rind from one of the lemons) as well as the juice of an extra lemon (making 3 in total), and 2 tbsp (or more) or dill, fresh or dried. Blend into the basic hummus recipe.
Spicy Pepper Hummus: add a few drops of hot sauce (depending on how strong it is), throw in an extra clove of garlic and 3 - 4 pepperoncini peppers (cut the stems off first!) and/or 1 - 2 hot banana peppers. Blend into basic hummus recipe. Don't kiss anyone for a week!
Spinach & Basil Hummus: add some fresh or dried basil (6 - 8 leaves if fresh) and 2 handfuls of raw spinach. Blend well into basic hummus recipe.
~
*buying dried beans is always cheaper than the can, but you'd have to soak them for 8 - 10 hours and then boil them for 1 hour, so it depends on how much time you have.
**tahini is really worth buying. I promise to have more tahini recipes. It can be a bit pricey, but I assure you it's worth it, just find the best deal you can. If not, the hummus will be okay, just add more lemon juice and olive oil.
***you can use the lemon juice from a bottle/plastic lemon, but real lemons taste better. If you don't have a citrus juice squeezer, just squeeze the juice through your fingers so the seeds don't get through (make sure you've washed your hands, though!)
****roasting red peppers is easy! Just half them (stem to bottom), brush with oil and put them in the toaster oven (or regular oven) for 10 minutes on 400 degrees. Or just buy them in the jar if you like (sometimes they are cheaper like that, depending where you live).
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