The sun is shining, it’s hot, I want a snack, I don’t want to cook. In my freezer I have chickpeas, in my fridge I have lemons, a cucumber, and tahini. Hummus comes to mind, why not add cucumber to a hummus? it would make it lighter and healthier. Yes, I’ll give that a try with crackers. Goes well with a glass of chill white wine. The best thing about this recipe is, you just toss everything in a mini chopper or a food processor.
Start – pulse – ready to serve.
I use avocado oil, you can of, course use your favorite or none at all.
Put all ingredients in a food processor or blender and pulse/blend until smooth, scraping down the sides if needed.
Scoop hummus into a bowl and drizzle with avocado oil.
Can be served with crackers, veggies or spread on bread.
Cuisine: Vegan |Recipe Type: Snack
1) Cucumber hummus will keep in fridge for up to 5 days, in an airtight container. 2) If the hummus becomes too watery, add more chickpeas. If the hummus becomes too thick, add more cucumber or a bit of water. 3) This recipe is kid approved. Yet, if it tastes too dull for you add more garlic, salt, and pepper. Flakes of chili or cayenne pepper are also great in this dish.
Why would you want to make a homemade Nutella? Because Nutella is not vegan, yet there are some Nutella-alike products for you to buy. If you are anything like me, you will spend endless hours reading the labels – yes I know you do, you love Nutella too. So Nutella is not vegan? no, read this ingredient list for the original Nutella Hazelnut Spread:
Sugar (may or may not be vegan)
Palm oil (vegan but not for the environment-friendly)
Reduced minerals whey (and that’s milk)
Lecithin as emulsifier (soy, unless labeled “organic” it’s GMO)
Vanillin: An artificial flavor (can contain anything)
What? Is this disgusting or a prank? Neither. I was searching for new recipes for hummus and came across chocolate hummus. My first thought was actual, “How disgusting!” However, being a big lover of both chocolate and hummus, I decided to give it a go. The result was much better than expected. It’s like a healthy version of Nutella, with a bit more texture. You can use it as a spread on toast or plain bread. Use it as a part of a dessert with fresh fruit and bit of coconut milk with added vanilla, and you have a winner.
You will need chickpeas or garbanzo. You can either buy a can and drain it, or you can buy dried beans and cook them. I always buy dried chickpeas, soak them and then cook. The reason is simple: I don’t want food out of tins; it does not appeal to me. If you have never cooked your own chickpeas and want to, here’s an explanation of how to do it, with photos. Below is the recipe..
It’s a 3 step:
Rinse the chickpeas.
Soak the chickpeas overnight, that’s minimum 8 hours.
Cook the chickpeas.
If you buy a bag that is 450g / 1 lbs, that will double in weight 900g / 2 lbs when cooked.
Rinse the chickpeas in cold water then put them in a saucepan. Cover with cold water, approximately 10 cm / 4 inches above the beans. Some will swell to double their size, and others almost no difference. So if you do soak your chickpeas overnight, take care that there’s plenty of water. You don’t want to have to get up in the middle of the night to check if there’s enough water. Adding extra water does not make any difference. You can soak in room temperature – no need for the fridge unless you live in a hot area.
Chickpeas in 3 languages, Danish, Swedish and Finnish – just in case you wondered.
Chickpeas in the saucepan. Cool mirror effect on the sides 🙂
Rinsing chickpeas in cold water. Do it for approx. 2 minutes.
Back in the saucepan, ready soak.
As the chickpeas starts to cook a foam will form. Remove that with a kitchen skimmer. When the foam is removed, lower heat to minimum and let cook for 1 hour.
As the chickpeas starts to cook a foam will form, remove that with a kitchen skimmer. When the foam is removed, lower heat to minimum and let cook for 1 hour.
The chickpeas have just started to boil, there’s the foam to remove.
Here’s how the finished chickpeas look. When I buy dried chickpeas in The South of Europe they always swallow to double size but here in the North they don’t.
This recipe calls for half of this portion (1 can / 450 g / 1lb), so this is half of what you made. The other half you can put in the freezer, use in salads, stews, soups or another batch of hummus.
Last week was “Tapa 2014″ week here in San Juan de la Ramba, where I’ve been staying during this 2014/2015 winter. It’s a lovely small village situated in the northern part of Tenerife, Spain. Ten Restaurants competed on serving the most creative tapa. All the restaurants served “their” tapa and a drink for the nice price of €2.50 ($3.10). The problem for me was, of course, that none of the tapas were vegan. So, I decided to find good tapas recipes and recreate vegan versions for myself.
The start of this project was to find the recipes. Here are those that I started out with:
Tapas are appetizers, or snacks, in Spanish cuisine. They come in a wide variety, and may be cold or hot. It is fairly easy to make vegan versions. Here’s a fine recipe, which is even cheesy. Tapas don’t get much better than that. Well, maybe they are even better when they are vegan and raw – and you can store them in your fridge for a few days.