Houmous
- 500g cooked chick peas
- juice of 2 lemons (add grated zest if desired)
- 3–4 cloves garlic (peeled)
- 5 tbsp extra virgin olive oil
- 3 tbsp tahini
- Himalayan pink salt and paprika to taste
Place all the ingredients in a food processor or use a blender stick and blend until smooth. Add water if you want it thinner.
Easy vegan pesto
- 4 large handfuls of fresh basil leaves
- 2 tbsp ground almonds
- extra virgin olive oil
- 1–2 cloves garlic
- pinch of Himalayan pink salt
In a food processor blend the basil leaves with the ground almonds. Add the garlic and salt to taste and blend some more or crush it before adding. Continue to whizz the mixture while adding olive oil slowly. Use enough oil to form a paste.
Keep in a glass jar and keep it covered with a layer of oil to prevent it from darkening
Variations
If you are a cheese eater then add 2 tbsp of finely grated parmesan cheese
When wild garlic is in season substitute the garlic for a handful of wild leaves
When mint and rocket is in season you can substitute half of the basil
Bean pâté
- 1 red onion
- 4 cloves garlic
- 400g cooked beans of your choice or red lentils
- Juice of 2 limes
- ½ tsp chilli powder
- ½ tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp apple concentrate (optional)
Sauté onion and garlic in some olive oil. Add spices and and cook gently for a few minutes until soft. Add beans, stir with the onion and spices until heated through. Leave to cool for 5 mins then blend in a food processor with the lime juice until puréed. Taste and season accordingly; sweeten with apple concentrate if desired.