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.

Celebrate #meatfreemonday with this simple, flavoursome, hearty mixed pepper dish that only has 15 minutes of hands-on time. Looks like tonight’s dinner is sorted!

SERVES 4 // COOK TIME ± 45 min

INGREDIENTS
Butter, for greasing
6 mixed peppers, cut into large pieces and seeded
1 tsp chopped rosemary
½ tsp chilli flakes
¼ tsp ground cumin
¼ tsp paprika
200g ready-made puff pastry

METHOD
1. Preheat oven to 200°C and grease a 22 cm ovenproof frying pan with the butter.
2. Arrange the pepper pieces, with the skin-side down, on the base of the pan. Sprinkle with rosemary, chilli, cumin and paprika.
3. Cut the pasty into a 24 cm circle. Cover the pan with the pastry, tucking in the sides.
4. Place the pan in the oven and turn down the temperature to 160°C. Bake for 25–40 minutes, until golden brown.
5. Remove from the oven and allow to rest for five minutes. Flip on to a plate with the peppers facing up and serve.

This spinach tart is a satisfying vegetarian treat that tastes as amazing as it looks. Make it this Monday to get your week off to a great start!

The post Meat-free Monday: Mixed pepper tarte Tatin appeared first on MyKitchen.

Want a quick, relatively-healthy snack for your kids or even your guests? Then this red pepper & baby marrow phyllo rolls recipe is for you!

SERVES 4 // COOK TIME 15 min

INGREDIENTS
3 red peppers
400 g phyllo
Melted butter, to brush
300 g baby marrows, ribboned and dried on paper towel
1 tbsp flour
½–¾ cup raw marinara sauce

METHOD
1. Preheat the oven to 200° C. Line a baking tray.
2. Roast the red peppers until they are charred on the outside. Place them in a zip-lock bag for 10 min to steam. Pinch off the skin, remove the seeds and slice into strips.
3. Layer 4 sheets of phyllo on the baking tray, brushing melted butter between each.
4. In a bowl, toss the red peppers, baby marrows, flour and marinara sauce together.
5. Arrange this filling in the centre of the phyllo and roll into a log. Brush with butter.
6. Bake for 20 min, until golden

Quick tip: Let the veggies simmer in the marinara for 10 mins, so the leftovers last longer in the fridge!

Care for another phyllo pastry dish? Then we have you covered with this delicious Kale spanakopita recipe! 

The post Red pepper & baby marrow phyllo rolls appeared first on MyKitchen.

With only five ingredients – and most of them available in your pantry already – this red-pepper linguine is a recipe you’re going to want to have on hand.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
2 red peppers
1 brown onion, chopped
10 g tomato paste
1 cup double cream
300 g linguine

METHOD
1. Preheat oven to 200°C and prepare a baking tray.
2. Toss the red peppers with salt and pepper and enough olive oil to coat well. Place on the baking tray and roast for 30 minutes, until slightly charred.
3. Place the peppers in a bowl, cover with cling film and leave to steam and cool, then peel off the skins.
4. Heat 1 tsp oil in a pot and fry the onion for 5 minutes, until softened.
5. Add the tomato paste and ½ cup water, and bring to a simmer. Cook on high for 3 minutes.
6. Place the onion mixture, cream and red peppers in a food processor. Blend until smooth. Season to taste.
7. Cook the pasta until al dente, 5–7 minutes.
8. Toss the pasta with 1 tbsp oil and season well. Stir through the red-pepper sauce to coat, then serve.

Tip
Make a double batch of sauce to use on pizza bases, or on burgers and steaks. It’ll last for up to five days in the fridge!

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

If you’re keen to hop on to the few-ingredients trend, you’ll love this take on our five-ingredient biltong pizza bowl.

The post You only need 5 ingredients for this red-pepper linguine appeared first on MyKitchen.

Red peppers are by far the most beneficial bell peppers. These super stuffed red peppers are filled with vitamins and antioxidants.

MAKES 4–6 // COOKING TIME 1 hour 20 min

INGREDIENTS
1 onion, chopped
2 celery sticks, chopped
4 brown mushrooms, chopped
2 garlic cloves, minced
500 g beef mince
1 tin chopped tomatoes
1 tbsp honey
4 cups baby spinach, chopped
1 cup brown rice, cooked
½ cup parsley, chopped
½ cup dill, chopped
4-6 red peppers
1 cup feta, crumbled
2 tbsp olive oil
¼ cup dill, chopped

METHOD
1. Sauté the onion and celery for 5 minutes. Add the mushrooms and garlic and sauté for 5  minutes.
2. Add the mince and brown for 10–15 minutes.
3. Add the tomatoes and honey. Allow to simmer for 30 minutes. Season again, to taste.
4. Add the baby spinach, brown rice, parsley and dill, and mix.
5. Preheat oven to 180°C.
6. Cut the tops off the peppers and clean out the insides.
7. Stuff with the filling and top with crumbled feta and a drizzle of olive oil. Pop their lids on.
8. Roast for 20  minutes. Remove the lids and roast for another 10  minutes with the lids on the side.
9. Serve your stuffed red peppers immediately with dill.

Recipe & styling: Elizabeth Mackenzie
Photography: Samantha Pinto // HMimages.co.za

Jumped on the red pepper bandwagon? Play around with flavour with these traditional red pepper and Brie pinchos.

The post Get your fill with these super stuffed red peppers appeared first on MyKitchen.

Play around with sweet and salty flavours in these traditional red pepper and Brie pinchos. They’re the perfect tapas for your next Spanish fiesta.

SERVES 8 // COOKING TIME 1 hour 35 min

INGREDIENTS
3 red peppers, halved
¼ cup olive oil + to drizzle
1 tbsp red-wine vinegar
½ tsp smoked paprika
1 baguette, sliced
125 g Brie

METHOD
1. Preheat oven to 200°C.
2. Remove seeds and ribs from peppers. Arrange on a baking tray, drizzle with 2 tbsp oil and roast until charred, 15 minutes.
3. Place the peppers in a ziplock bag and leave to sweat for a few minutes. Remove the skins.
4. Place peppers in a bowl with 2 tbsp oil, vinegar and paprika. Leave to marinate for 1 hour.
5. Drizzle oil over the baguette slices. Top each with a wedge of Brie and half a pepper. Grill for 2 minutes to slightly melt Brie.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Make sure to include these cocoa-coated steaks with grilled Mexican peppers for your guests to much on.

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