It’s time to up your hummus game with International Hummus Day (15 May) around the corner. These top tips to creating the best homemade dip will make sure you ace it. 

Tahini 

Flavour is key so even if your hummus is super smooth, it won’t matter if the flavours aren’t right! A classic hummus recipe contains a healthy heap of tahini (sesame seed paste), with the punchy addition of fresh garlic, freshly squeezed lemon juice and salt. These are all blended together and finished with a glug of olive oil. If you can’t find tahini in store, simply swap out for smooth peanut butter and add a generous squeeze of lemon juice. 

Cooking the chickpeas 

Whether you’re using chickpeas you’ve cooked at home or canned chickpeas, take the time to boil them in water for at least 15 minutes before draining and proceeding with the recipe. The warmth from the chickpeas will also contribute to the smooth consistency of your dip and you’ll end up using less oil. 

Removing the chickpea skins 

The necessity of adding this step is disputed. If the skins have not released from boiling the chickpeas, add them to another bowl of hot water with a tiny pinch of bicarb and stir gently to agitate. The skins should float to the top and can be scooped away. Drain and go on to blend with the remaining ingredients.  

Your hummus is too thin 

It can still be saved! Blend in 1 Tbsp of tahini or double-cream plain yoghurt at a time until the desired consistency is reached. It will also firm up slightly when it is refrigerated. 

Flavour saviours

Try these hummus flavours variations! Simply add to a blender along with the original hummus recipe:

Beetroot hummus

Add 1/4 cup cooked, grated beetroot and blend until smooth.

Herb hummus

Add 10g parsley, 10g chives and 5g coriander. Add zest from one lemon and blend until smooth.

Red pepper hummus

Add 1 roasted and chopped red pepper, 1/2 tsp ground cumin and 1/2 tsp paprika. Blend until smooth.

Roasted butternut hummus

Add 1 cup roasted and mashed butternut, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg and a drizzle of honey. Blend until smooth.

Words by: Sjaan Van Der Ploeg
Photographs: Getty Images, Fresh Living Magazine 

The post How to make the smoothest hummus ever appeared first on MyKitchen.

To mark International Hummus Day on 13 May, we’re showing off just how versatile (and healthy) the humble chickpea can be.  

Hummus with almond crunch 

Serves 6 As A Snack • Total Time 15-20 Min 

Ingredients

FOR THE HUMMUS  

2 cans chickpeas, drained  
2 Tbsp olive oil  
2 tsp tahini  
1 clove garlic  
1 lemon, juiced  
Salt and milled black pepper   

FOR THE ALMOND CRUNCH  

Handful almonds, roasted  
A few sprigs fresh coriander  
1 lemon, zested 
1 tsp pink peppercorns (optional)  

Method

1. Add chickpeas to boiling salted water. 
2. Boil for 10-12 minutes, drain and rinse. Set aside to cool slightly. 
3. Blitz chickpeas, olive oil, tahini, garlic and lemon juice until smooth. Season. 
4. In a pestle and mortar, grind almonds, coriander, zest and peppercorns, if using, and set aside. 
5. Spread hummus over a serving platter and scatter with almond topping.

ON THE SIDE: AQUAFABA

Aquafaba is the water which chickpeas have been cooked in, the same gummy liquid that surrounds them in the can. It has the consistency of egg white and, in some cases, can be used in their place. Yes, even in something as delicate as a meringue! One can of chickpeas contains about ½ cup aquafaba. The rule of thumb is that 2 Tbsp of aquafaba is the same as one egg white. Here’s how to whip it up:  

STEP 1: Drain chickpeas and reserve liquid.  

STEP 2 :Add an extra 3 Tbsp of sugar to help mask the subtle chickpea flavour.  

STEP 3 :Whisk liquid until stiff peaks form. Gradually add castor sugar while whisking until glossy and doubled in size.  

STEP 4 :Transfer mixture to a piping bag to make meringue kisses or mini pavlovas.  

Golden curried chickpea fritters 

Serves 4 • Total Time 20-25 Min 

Ingredients

2 cans brown lentils, drained and rinsed 
2 cans chickpeas, drained and rinsed  
1 onion, chopped  
2 tsp ginger and garlic paste  
2 tsp medium curry powder  
2 tsp ground cumin 
1 tsp turmeric  
1 tsp chilli flakes  
2 lemons, zested  
2 eggs, whisked  
Salt and milled black pepper  
Vegetable oil, for frying 
125g tenderstem broccoli 
300g baby spinach  
2 red onions, cut into eighths 
Plain yoghurt for serving 
Fresh herbs for serving  

Method

1. Preheat oven to 180°C. 
2. Spread lentils and chickpeas onto a greased baking tray and roast for 8-10 minutes. Set aside. 
3. Pulse chickpeas, lentils, onion, ginger and garlic paste, spices and lemon zest in a blender to form a chunky mixture. 
4. Add eggs and mix until combined. Season well. 
5. Heat oil in a large pan and shape mixture into 12-15 fritters. 
6. Shallow-fry fritters in batches for about 6 minutes or until golden and cooked through. Drain on kitchen paper and season with salt. 
7. In a separate pan, heat a glug of oil and flash fry broccoli, spinach and red onion over high heat until tender. Set aside. 
8. Serve fritters with greens, dollops of plain yoghurt and fresh herbs. 

ON THE SIDE: HUMMUS HACKS

• Boiling chickpeas before blitzing softens them, making sure you use less oil and have especially silky hummus. 
• Can’t find tahini? Swap out for smooth peanut butter and an extra squeeze of lemon juice. 
• Save the chickpea liquid to use instead of eggs in omelettes, cakes or even meringues (see the Hummus with crunch recipe to find out how). 

Chickpea avo and tomato salad 

Serves 4. Total Time 35-40 Min 

Ingredients

FOR THE CHICKPEAS  

2 cans chickpeas, drained  
2 Tbsp olive oil  
1 tsp smoked or regular paprika 
½ tsp ground cumin  
1 tsp garam masala  
Salt and milled black pepper 

FOR THE TOMATOES  

200g mini plum tomatoes, quartered  
3 Tbsp olive oil  
1 clove garlic, grated  
Handful fresh parsley or coriander, chopped 
1 lemon, zested and juiced  

Method

1. Preheat oven to 200°C. 
2. Toss chickpeas with olive oil, paprika, cumin, garam masala and season well. 
3. Spread on a baking tray and roast for 20-25 minutes or until crispy. 
4. Toss tomatoes, olive oil, garlic, herbs, zest and lemon juice in a bowl. Season and set aside for 15 minutes. 
5. Arrange avocado and marinated tomatoes on a platter and top with CHEF’S TIP crispy chickpeas. These roasted and 
6. Serve scattered with basil spiced chickpeas make and drizzle with a squeeze for a delicious healthy of lemon juice. snack, too .

The post 4 Underrated Ways With Chickpeas appeared first on MyKitchen.

This creamy, green fruit (it’s technically a berry) is capable of so much more deliciousness than you can imagine. Here are our top 10 ways to make the most of its amazing versatility!

1. Butter substitute

If you enjoy baking, but not the large amounts of butter that comes with it, replace half the butter in your recipe with mashed avocado. Not only is this healthier, but your baked goods will also be softer and moister.

2. Avocado dip

This avocado dip is easy to whip up and is super tasty! Blitz an avocado, ½ cup cream cheese, chilli, 1 lemon zested and juiced until smooth. Season well with 1 red chilli, seeded and chopped.

3. Grilled avocado

For an appetising and robust addition to your salad, pop some avocado on a griddle pan before tossing it through the rest of the ingredients. The char lines will add visual appeal while bringing a lovely smoky flavour to an otherwise ordinary bowl of greens.

4. Deep-fried avocado

Mix flour, salt, pepper and cumin in a bowl. In another bowl, beat an egg. Place breadcrumbs in its own bowl. Dip an avocado slice in the seasoned flour, then the beaten egg, and lastly in the breadcrumbs. Deep-fry the slices for 3-5 minutes until golden. The crunchy crust gives way to a creamy centre that is all kinds of yum.

5. Spicy and zesty chicken taco bowl with avocado

You will need chicken breast fillet, olive oil, salt, black pepper, cayenne pepper, coriander, cumin, avocado, corn kernels, salad tomato, lettuce, lime or lemon, coriander and nacho chips.

Store nacho chips separately from the salad until just before serving to prevent them from going soggy. Click here for the steps.

6. Avocado hummus

The classic Middle Eastern dip of blended chickpeas and tahini gets a rich makeover when you throw an avocado into the mix.

All you need is 1 tin chickpeas, 2 medium-ripe avocados, 3 Tbsp olive oil, 1½ Tbsp tahini, 3 Tbsp lemon juice, 1 clove garlic, ½ tsp cumin, salt and pepper.

Blitz all the ingredients together until smooth. Serve spread over toasted pita, topped with chopped coriander and dried chilli flakes.

7. Avocado egg boat

Avocados make a perfect egg cup, with the bonus of no extra washing up! Simply halve and pit an avocado and crack an egg into each dip. Bake until the egg is cooked to your liking and season with fresh herbs and spices of your choice.

If you’re not one for egg, then replace it with tuna, chicken, bacon or macon, and vegetables.

8. Avocado-chocolate pancakes

Indulge in a sweet and chocolatey breakfast fortified with buttery avocado. In a large bowl, mix ½ cup all-purpose flour, ½ cup whole-wheat flour, ¼ cup unsweetened cocoa powder, 2 Tbsp sugar, 3 tsp baking powder, and ½ tsp salt.

Make a well in the centre and add 1 cup milk, 1 large egg and 1 ripe mashed avocado. Stir until smooth. If you are feeling extra indulgent, add ⅓ cup chocolate chips to the batter before frying.

Cook in batches in a little oil over medium heat. Flip when bubbles start to form on the surface. Serve with all your favourite toppings – we love honey, crushed nuts, whipped cream and fresh fruit.

9. Avocado rose

Don’t be intimidated — this is super easy to make! Turn something as simple as avocado on toast into an eye-catching masterpiece.

Thinly slice the entire avocado using a sharp knife, such as a pairing or serrated knife. Using your fingers, spread out the slices into a long strip without separating them. Grab one end and slowly curl the slices into one another to resemble a rose.

Season the avocado rose and add a squeeze of lemon juice to stop it from browning. Click here to see how it’s done.

10. Avocado daiquiri

Feeling adventurous? Consider mixing up your weekend tipple. Place 60ml light rum, 60ml gold rum, 15ml fresh lemon juice, 15ml fresh lime juice, 60ml simple syrup, ¼ medium ripe avocado (peeled and pitted), 15ml cream and 1½ cups ice in a blender. Blitz until just smooth. Divide between two cocktail glasses and enjoy!

The post 10 Ways with Avocado appeared first on MyKitchen.

Summer is the perfect time to enjoy all the Mediterranean favourites we know and love so well. Let us show you how to make a traditional tasty baba ganoush.

SERVES 4 // COOK TIME 35 min

INGREDIENTS
3 brinjals
3 cloves garlic, peeled and crushed
2 tbsp lemon juice
3 tbsp tahini
⅓ cup olive oil
¼ cup chopped parsley
Salt and pepper
Pita, toasted and cut into wedges, to serve

METHOD
1. Light the braai.
2. Wrap each brinjal in foil and place directly on the hot coals. Cook for about 25 minutes, turning occasionally, until charred on the outside and cooked through.
3. Unwrap the brinjals, cut them in half and scoop out the soft flesh with a spoon. Place the flesh in a sieve set over a bowl and squeeze out excess moisture, then transfer to a bowl.
4. Add the garlic and lemon juice to the brinjal and stir with a fork until it breaks down into a rough paste. Add the tahini and then the olive oil in a thin stream, stirring constantly. The mixture should be pale and creamy.
5. Mix in the parsley and season.
6. Serve with toasted pita wedges.

Hummus is always a winner, and we got local musician J’Something to let us in on his classic chickpea hummus recipe. This one is perfect to enjoy with these cumin flatbreads with garlic and chilli!

The post Tasty baba ganoush appeared first on MyKitchen.

We like to call these home-made spinach wraps with fried leeks and pea hummus summer pizzas for their fresh green look and feel!

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
For the spinach wraps
3 cups cake flour
1½ tsp baking powder
1 tsp salt
¼ cup vegetable oil
100 g spinach
¾ cup milk, warmed
For the fried leeks
½ cup cake flour
1 tsp baking powder
½ tsp salt
⅓  cup water
1 egg
Vegetable oil, to deep-fry
1 large leek, sliced into rounds and separated
For the pea hummus
1 cup peas
2 tbsp sesame seeds, ground
2 garlic cloves, peeled
1 tsp cumin
⅓  cup olive oil
To serve
Handful baby spinach
1 cup peas, steamed
Baby onions, sliced
Feta, crumbled

METHOD
For the spinach wraps
1. Mix the flour, baking powder and salt. Add the vegetable oil and mix into a crumbly dough.
2. Blend spinach and milk on high until smooth.
3. Stir the spinach mixture into the dough. If the mixture is too dry, add some water.
4. Knead for 5 minutes, until smooth. Form the dough into a ball, wrap in cling film and refrigerate for 30 minutes.
5. Flour a rolling pin and a work surface. Divide dough into 8 golfball- sized balls. Roll out each into a thin circle of about 15 cm.
6. Heat a pan over medium heat. Dry-fry wraps for 1 minute a side.
For the fried leeks
1. Mix flour, baking powder and salt in a bowl.
2. In a separate bowl, mix water and egg. Pour the dry ingredients into the wet and mix.
3. Heat oil in a pot. Dip the leeks in batter and fry until golden brown. Keep a close eye on them, as they burn easily. Drain on paper towel.
For the pea hummus
1. Pulse all ingredients, except the oil, until fine crumbs form.
2. Drizzle in the oil and continue pulsing until you have a consistency you’re happy with.
To serve
1. Spread the pea hummus on the spinach wraps. Scatter with the fried leeks, spinach, peas, onions and feta.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

For another quick and versatile meat-free option, try our vegetable fritters.

The post Spinach wraps with fried leeks and pea hummus appeared first on MyKitchen.

If you haven’t seen the latest craze of Japanese pancakes floating around, now’s the time to try these light and fluffy delights with pea hummus!

SERVES 4-6 // COOKING TIME 40 min

INGREDIENTS
For the pea hummus
1 cup peas
2 tbsp sesame seeds, ground
2 garlic cloves
1 tsp cumin
±⅓ cup olive oil
For the Japanese pancakes
1 cup self-raising flour
2 tbsp sugar
½ tsp baking powder
1 cups buttermilk
Handful parsley
2 eggs
2 tbsp mayonnaise
1 tsp vanilla essence

METHOD
For the pea hummus
1. Place the peas, sesame seeds, garlic and cumin in a food processor. Blitz until very finely chopped.
2. With the food processor running, trickle in the oil through the top. Add a little more if needed to create a smooth paste. Season.
For the Japanese pancakes
1. In a bowl, sift together the flour, sugar and baking powder.
2. In a food processor, blend the buttermilk and parsley until smooth. Whisk in the eggs, mayonnaise and vanilla.
3. Make a well in the centre of the dry mixture and pour in the wet mixture.
4. Heat some oil in a pan. Add 3 tbsp batter, cover, and fry for 2–3 minutes, until bubbles start to form on the surface. Flip the pancake and cook, uncovered, for another 3 minutes.
To serve
1. Build a stack of pancakes, spreading each one with pea hummus. Serve with broccoli and salad leaves.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Enjoy pancakes from around the world with these Ethiopian injera pancakes up next.

The post Japanese pancakes and pea hummus stack appeared first on MyKitchen.