This week we're preparing some spreads, which are delicious on toasted bread, crackers or soccas, as dips for raw veggies (like carrots, fennels and tomatoes), as sides of veggie burgers and patties, or in sandwiches. They are very tasty and super quick and easy to prepare.
Hummus:
Ingredients (for a large bowl):
400g drained chickpeas
2 Tbsp tahini
5 Tbsp olive oil
Juice of half a lemon
Salt to taste
Method:
Mix all the ingredients with an immersion blender, adding water and olive oil until you get a creamy texture.
Notes:
If you're in the mood for a different version, check out the recipe for the beetroot hummus!
Pea Hummus:
Ingredients (for a big bowl):
450g frozen peas
A handful of fresh mint leaves
1 Tbsp tahini
Salt to taste
Olive oil to taste
Method:
1. Boil the frozen peas in salted water for the time that is specified on the box. Drain and keep some of the water on the side.
2. Blend all the ingredients with an immersion blender, adding some of the water until you get to a very creamy texture.
Baba Ganoush:
Ingredients (for a big bowl):
2 aubergines
1 Tbsp date syrup or agave
2 Tbsp tahini
2 Tbsp olive oil
A pinch of salt
Method:
1. Preheat the oven at 200°C (ventilated).
2. Cut the aubergines into half vertically and then horizontally. Add olive oil and salt and bake for approximately 40/45 minutes (they have to become very soft).
3. Once soft, remove the aubergines from the oven and leave to cool. Then, scrape the flesh from the skins.
4. Mix the aubergine flesh with all the other ingredients and blend with an immersion blender until the texture becomes very creamy.
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