Beetroot Hummus

beetroot-hummus

Being half Israeli, hummus is one of my favourite foods and a staple food in my house. With so many gorgeous beetroots around at the moment, this is a great way to get the beetroot into you and your kids in a fun, colourful and yummy way!

Beetroots are so good for us for many reasons. They are high in iron and folate so wonderful to eat through pregnancy and they are also wonderful for the blood and heart. Eat beets!

Ingredients

1 tin organic chickpeas (drained and rinsed)
2 small raw beetroots (or 1 large)
Quarter cup purified water
2 tbsp tahini paste
5 tbsp lemon juice
4 tbsp olive oil
Half tsp Himalayan salt
4 cloves garlic, minced

Method

Steam the beetroot in a steamer until soft.

Once soft, put them in the blender and once blended, add the rest of the ingredients and blend until smooth.

Garnish with olive oil and coriander.

Love & health,
Lauren

 

Original Arab Israeli Hummus

Original Hummus

Firstly, please excuse the poor quality of the picture; my husband took my camera to work so I’m using my phone and it’s a bit ‘shadowy’. Anyway, onto the important part! HUMMUS! I’ve already posted on here my Turmeric Hummus and Roasted Red Pepper Hummus recipes, but I thought I’d do plain, original hummus.

There is a place in Jaffa (Israel) where I go to every time I’m there. It’s run by Arab Israelis and if you didn’t know about it, you’d never go in because it looks like a dive! It’s one small room with wooden tables, plastic chairs and the only thing they serve is hummus and drinks! They make the hummus in the morning, early,  and they close when it runs out. You go in (no later than midday otherwise there’s none left) sit down, they ask what you want to drink and then bring you a plate of hummus and some pitta bread and you just sit there dipping away. It’s seriously the most amazing tasting hummus in the world and I’m trying to replicate it myself and this is the closes I have come…

Ingredients

2 tins organic chickpeas (drained and rinsed)
Quarter cup purified water
2 tbsp tahini paste
5 tbsp lemon juice
4 tbsp olive oil
Half tsp Himalayan salt
4 cloves garlic, minced

Method

Simply blend all ingredients together in a high speed blender until completely smooth – it really is as easy as that! Enjoy with gluten free bread, crackers, rice or quinoa cakes or veggies.

Enjoy!

Love,
Lauren

Turmeric Hummus

Turmeric Hummus

The search for healthy snacks is never ending in my house. I don’t like big meals so I tend to eat little and often so there is nothing better for me than some homemade hummus with some carrot or celery sticks or some gluten-free crackers. Check out my roasted red pepper hummus – that one was to die for (and the picture is way better than this one!) I didn’t have too much time today, I just needed to blitz it in the blender and go. I wanted to use turmeric as it is such an amazing anti-inflammatory and I try to use it in as much food as I can.

Ingredients

2 tins organic chickpeas (drained and rinsed)
Quarter cup purified water
2 tbsp tahini paste
5 tbsp lemon juice
2 tbsp olive oil
Half tsp Himalayan salt
Half tsp garlic salt
1 tbsp turmeric

Method

Simply blend all ingredients together in a high speed blender until completely smooth – it really is as easy as that! Enjoy with gluten free bread, crackers, rice or quinoa cakes or veggies.

Enjoy!

Love,
Lauren

 

 

Roasted Red Pepper Hummus

roasted red pepper hummus

Growing up, my cooking influences came predominantly from the Middle East / Mediterranean (Morocco and Israel) so we ate a lot of hummus! The staples of any of our meals were parsley, garlic, olive oil, coriander and paprika with lots of tomatoes and red peppers. So when I started roasting the peppers to make this dish, the nostalgia took me right back to my grandmother’s kitchen in Israel when I was a kid. Topped off with the parsley at the end, I may as well have been in 1988 for those few minutes! I closed my eyes and inhaled the beautiful nostalgic smells.

I just love hummus. It’s always been in my fridge and I like to try and make variations of it, whilst keeping to the original Vaknine family recipe – simple and healthy.

Chickpeas are an AMAZING source of protein so this is great as a post-workout snack or just as a mid-morning snack when you get a bit peckish, perhaps with some carrots, celery or some homemade crackers!

Ingredients

2 cups chickpeas (I use raw organic ones, in which case you need to soak them overnight, then cook them in a saucepan for about two hours. If you are using tinned, you simply need to drain them and you’re good to go)

1 red pepper
3 tbsp lemon juice
3 tbsp olive oil
1 tbsp tahini paste
Quarter cup of water
1 tbsp paprika
1 tsp cumin
Half tsp garlic salt
Half tsp Himalayan salt

To serve:
Drizzle of olive oil
1 tbsp parsley, finely chopped
Sprinkle of paprika or sumac

Method

Start by pre-heating your oven to 180. Cut the pepper up (removing all the seeds) into smallish pieces then place on a baking tray and roast for about fifteen minutes or until quite soft. Once ready, leave to cool for five minutes.

While this is cooling, place all the other ingredients into a blender or food processor and blend until super smooth. Taste it, and add more cumin, garlic, lemon or salt if needed. Trust your instincts and your taste buds.

Add red pepper to blender and blend again until completely smooth.

Lastly, add to a bowl, drizzle a little olive oil, some parsley and a sprinkle of paprika or sumac on top. Serve, and enjoy!

Love,

Lauren