All posts tagged: houmous

Moroccan Burritos

This recipe came about because I wanted an excuse to use my beautiful new wooden rolling pin. I’ve wanted to learn to make my own tortillas for a while now, and the recipe I found on Taste of Home is ridiculously simple. It’s a great weekend lunch, or casual dinner party sharer. The sweetness of the cous cous and dates taste beautiful with cool houmous and a kick of hot sauce. 8 homemade tortillas (recipe from tasteofhome.com) 1 red onion, sliced 125g cous cous 8 dates, chopped finely About 200g houmous, mine was homemade adapted from my avo houmous Olive oil to drizzle here and there Hot sauce of your choice (optional) Make the tortillas following the recipe linked in the ingredients list and keep warm. Alternatively, buy some and pop them in the microwave or oven. To make the cous cous filling, pour 150ml boiling water over the cous cous in a bowl and leave for 7-10 minutes, then add the dates and stir through with a drizzle of olive oil. To build you …

Quick and Easy Avocado Houmous

Love houmous? Skip the next sentence and be glad you’ve arrived at this recipe. Don’t like houmous? Fair enough, we’re not all chickpea people, but have you tried avocado houmous? If not, you need to. As with pretty much everything, home made houmous tastes way better than branded stuff, and this takes less time to make than it would to stand in a queue at the  checkout to buy some – in a nutshell, this is a must try. If you’re still not convinced, it might be worth noting that chickpeas (the headline act of houmous) are ridiculously good for you, they’re a great source of protein and iron, they lower cholesterol  and due to their high fiber content they’re good for weight loss. I must have convinced you by now. 200g can chickpeas 2 tbsps tahini juice 1 lemon 2 cloves garlic 3 tbsps good olive oil 3 tbsps water 1 tsp good sea salt 1 generous shake cumin 1 generous shake paprika 1 avocado Chop your garlic finely and cube your avocado. Put all …

Meat Free Monday – Sweetcorn Quinoa Salad

Meat Free Monday is something you should all be taking part in, its a fun way to switch up your diet and get creative and thoughtful when it comes to thinking up recipes. If you want to find out a little more about the campaign, check out their website here. When it comes to quinoa, I have a pretty basic set-up for constructing a recipe. Quinoa + 2 veg servings + little salad-y things + something kinda creamy (like yoghurt or avocado), it works every time. Serves 2 200g baby sweetcorn Couple fistfuls of tender stem purple sprouting broccoli 80g quinoa 3 cloves garlic 2 tbps sesame oil Little drizzle chilli oil 2 heaped tbsps houmous 2 heaped tbsps lentil, pea and bean shoots 4 spring onions, chopped finely Each 40g serving of quinoa wants to cook in 200ml water, so rinse your quinoa off under cold water then put it on to boil in 400ml of water, it’ll take 15-18 minutes so chuck a timer on. Heat the sesame oil in a big pan and …