Here it is, my first recipe on my new blog. As much as I've wanted to share on here since re-branding I just haven't found the time to do so. With the virus coming along I now have no excuse for a lack of time with not being able to do my healthy takeaway and all my upcoming events being cancelled. It is such a shame that all of this is happening but we have to look for the positives and starting the blog is definitely one.
Please let me know if you make the recipes and also if you have requests for me to cook. I'll also be posting videos making some of the dishes so look out for those on my Instagram and Facebook. I've been filming them in Pierre (my new catering van) which has been really fun and a good chance to get a feel for the space and surroundings ready for when he can go out on the road.
This hummus is absolutely delicious. It's the perfect snack to have in at the moment when we are all visiting our fridges more often then normal. Using sun-dried tomatoes adds a real depth of flavour but these can be substituted for a different raw or roasted veg if needed.
Butterbean & Sun-Dried Tomato Hummus
Ingredients
x2 garlic cloves
x2 (400g) cans butterbeans - drained & rinsed
x1 (280g) jar sun-dried tomatoes
x2 tbsp tahini
x2 lemons - juice & zest
x1 tbsp cumin
1/2 tbsp apple cider vinegar
Salt & black pepper
Splash of water or olive oil
Equipment Needed
Food processor
Method
Peel the garlic cloves and place them into the food processor. Blitz until the garlic pieces are very small.
Add all the other ingredients apart from the extra water/oil, including the oil from the sun-dried tomato jar. Whizz until smooth. You may then want to add the splash of water or oil to make the consistency a little looser.
Taste and add a little more seasoning if needed. Place in a bowl and keep in the fridge for up to a week.
I've topped mine with a sprinkle of cumin and some nigella seeds.
Substitutions
Butterbeans - chickpeas
Sun-dried tomatoes - roasted beetroot, carrot or aubergine. Raw spinach or avocado.