International Lifestyle Magazine Issue 57 | Page 51
RECIPE
T h i s i s a re c i p e I have u s ed m a ny t i m es , a n d h ave
a d a p te d to i n corp o r a te m o re h eal t hy fo o d s ! Yo u d o
n e e d a b l e n d e r for t h i s , b u t yo u c a n b u y t h em q u i te
ch e a pl y a n d you w i l l u s e i t over a n d over a g a i n , fo r
m e , a n e s s e n ti al to o l i n t h e k i tch en . Fo r O n e L a rge
B owl Of H u m m u s!
Yo u w i l l n e e d
2 Roasted Red Peppers - Cut in half, deseed and put into a hot
oven until soft. No need to skin them, add a few good slugs
of olive oil, all of which you can add to the hummus for extra
flavour!
3 cloves of roasted garlic - pop them in with the peppers
whilst roasting them, and then remove the skin when roasted.
Handful of walnuts.
Handful of almonds.
Two tins or jars of ready cooked chickpeas . drained.
Zest of one lemon
Juice of half a lemon
Teaspoon of paprika
One bunch of fresh coriander. Divide into leaves and stalks.
A good pinch or two of sea salt.
Lots of freshly milled black pepper.
A good virgin olive oil.
To m ake !
First, put the nuts into the processor and process until into
either smaller crunchy pieces, or finer, depending on your taste.
Now, put everything else, apart from the olive oil, the coriander
leaves and a few of the chickpeas, into the blender and blitz.
Once you have begun the process, start to drizzle in the olive oil
until you reach the right consistency, which should be a paste,
not runny, quick taste, add more seasoning if needed.
No w put into a bowl, and if serving immediately, sprinkle over
a little more paprika, the fresh coriander leaves and the extra
whole chickpeas you held back, or, if you want to store it, pour
over virgin olive oil, cover and put into a fridge until needed. It
will keep for days.
Serve with raw vegetables, crispbreads, salad in fact, serve it
with anything! Enjoy x
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