homemade hummus (no tahini!).

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Left: roast capsicum and fresh basil hummus.

Right: jalapeno, peppadew and lime hummus.

Basic hummus recipe

1 can of chickpeas – in New Zealand these are like 450g I think

3 large T of natural unsweetened yoghurt

1 heaped teaspoon of minced garlic

1/2 tsp minced ginger

1/2 tsp cumin

a squeeze of lemon juice

 

Blend all of that up in a blender or kitchen whizz.

Now, for flavours!

 

To make the jalapeno hummus, substitute in lime juice instead of lemon, and add about 3-4T each jalapenos and peppadews (these are just fine pickled – it’s what I used, and I’m pretty sure you can only get fresh peppadews in South Africa). Blend.

 

To make the roasted capsicum hummus, add a handful of fresh basil leaves and one roasted capsicum.

To roast the capsicum, chuck it in the oven whole and roast at about 200 degrees Celsius until it’s nice and blackened. This is OK – it’s only the skin that’s burnt. Peel the skin off and put the capsicum flesh in your mix. Make sure you get any errant seeds as well.

Blend.

 

Yum! Enjoy. Making your own hummus is freaking amazing, and the potential for flavour adjustment is massive.

peppadews stuffed with fresh soft herbed cheese.

Yesterday, I put up a lovely picture of a jar of peppadews – tiny piquante peppers grown in South Africa. What I was going to do with them was a mystery until you read today’s title.

Anyhoo, let’s start with the cheese:

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Oregano, basil, mezzaluna (kickass knife for cutting up herbs, means half moon in Italian).

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All chopped up.

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Fold into salted yoghurt … now that I think of it, that by itself would make the most amazing dip.

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Pour the whole lot into a sieve, lined with muslin, over a largeish bowl.

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Cover up all nicely, drain overnight, and you get …

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This. Which you can then pack into an icing gun and use to do this:

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Wow. The deliciousness of these things is really unparalleled. Of course, you can do this with a spoon/knife, but an icing gun makes it stupidly easy.

These will keep in the fridge for pretty much as long as the cheese does, so … about a week? Maybe? I’m unsure on the shelf life of the cheese, as it has never hung around long enough to go off in my flat.

to be continued …

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These are peppadews, grown in South Africa. They are tiny and delicious and so very, very sweet.

In order to find out what I’m going to do with them, check back tomorrow. I’ll give you a hint: I just picked a few good handfuls of basil and oregano out of the garden.

And to keep you interested, here is a stupidly delicious bread we prepared for lunch earlier:

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Rosemary and potato flatbread. Crusty and crispy on the outside, soft and moist on the inside. Glorious. We ate it with homemade cream cheese, red pepper jelly, pesto, and roast chicken.

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