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.

After her first smash-hit air fryer cookbook, our local best-selling author Louisa Holst is back with her second must-fry book. She’s serving up snacks, roasts, quick meals and dessert – all from her air fryer!  

Lemon and sage roast chicken 

SERVES 4-6 

Swap out the lemon for lime, orange or grapefruit if you prefer.  

Ingredients 

2 lemons 
1 (about 1.25kg) whole chicken 
45ml soft butter 
Handful fresh sage leaves 
30ml olive oil 
Salt and freshly ground black pepper, to taste 

Method 

1. Cut one of the lemons in half, then cut each half into thin half-moon slices. Cut the other lemon into quarters. 
2. Use your fingers to gently separate the skin from the chicken breast to create a pocket. Spread the soft butter carefully under the skin. Then, place the lemon slices and a few sage leaves under the skin. 
3. Put any leftover slices of lemon along with the lemon quarters and a sprig of sage into the cavity of the chicken. Tie the legs closed with string. 
4. Pat the chicken dry and rub with olive oil. Season well with the salt and pepper. 
5. Preheat the air fryer to 160 °C. Put the chicken, breast side down, into the basket of the air fryer and cook for 20 minutes. 
6. Turn the chicken over and baste with a little more olive oil. Cook for a further 20-30 minutes until the chicken is cooked and golden, and the juices run clear. Use a meat thermometer to check: the temperature should be 85°C. 
7. Remove from the air fryer and set aside to rest for 10 minutes before carving and serving.

Bean and biltong nachos 

SERVES 4-6 

These nachos are topped with spicy beans and biltong. They’re easy to prepare in the air fryer and will go down very well with a cold beer. 

Ingredients 

250g packet of nacho chips
1 can (400g) red kidney beans, drained 
200g baby rosa tomatoes 
30ml canola oil 
15ml Mexican taco spice 
50ml ready-made chipotle or BBQ sauce 
125ml biltong, thinly sliced 
Half a red onion, thinly sliced 
250ml grated Cheddar 
1 ripe avocado, peeled and sliced 
Sour cream and fresh coriander, to serve 

Method 

1. Preheat the air fryer to 200°C. Place the nachos in the air fryer basket and heat for 2-3 minutes until crisp. Toss halfway through the cooking time. Remove from the air fryer and set aside. 
2. Mix together the beans, tomatoes, oil, taco spice and chipotle or BBQ sauce in a bowl. Toss to coat. 
3. Put the bean mixture into the basket of the air fryer and cook for 4-5 minutes, stirring halfway through the cooking time. Remove from the air fryer and set aside. 
4. Divide the nachos between two ovenproof containers or aluminium foil containers. 
5. Top the nachos with the bean mixture. Sprinkle with biltong, sliced onion and cheese.
6. Put one of the containers into the air fryer and cook at 200 °C for about 5-6 minutes until the cheese has melted. Repeat with the remaining batch. 
7. Serve hot, topped with avocado, sour cream and coriander.

Spiced roasted butternut salad with peaches 

SERVES 4-6 

The sweet and spicy flavours of this colourful salad are sure to be a hit at your next braai. Simply add 250ml cooked couscous or quinoa and top with crumbed feta if you prefer a more substantial salad. 

Ingredients 

FOR THE SALAD  

500g cubed butternut 
1 onion, cut into wedges 
30ml canola oil 
20ml Cape Malay or mild curry powder 
1 green pepper, seeded and diced
1 can (410g) sliced peaches, drained 
125g snow peas, raw or blanched 
15ml mixed seeds, toasted  

FOR THE DRESSING  

30ml canola oil 
15ml chutney 
25ml red wine vinegar 
1ml ground turmeric 
5ml soy sauce 
1 fresh chilli, seeded and chopped 

Method 

1. For the salad, cut the butternut pieces in half if they are quite big. Put the cubes into a bowl and add the onion wedges. Add the oil and toss to coat. 
2. Preheat the air fryer to 180 °C. 
3. Place the butternut and onion in the air-fryer basket and cook for 15 minutes. Remove the ingredients from the air fryer and return to the bowl. Add the curry powder and stir to coat well. 
4. Return the ingredients to the basket of the air fryer and cook for a further 15-20 minutes until tender. Remove from the air fryer and set aside to cool. 
5. Add the green pepper, peaches and snow peas. 
6. Mix together the dressing ingredients. 
7. Drizzle the dressing over the salad and sprinkle with the seeds to serve.

Words: Chad January  
Recipes: Louisa Holst  
Photographs: Donna Lewis 

Also read: 5 TikTok airfryer hacks you have to try

The post 3 noteworthy air fryer recipes by Louisa Holst  appeared first on MyKitchen.

Slices of roasted butternut, perfectly crisped at the edges, served with a Thai dressing and sprinkled with peanuts? This is what veggie dreams are made of.

SERVES 4

INGREDIENTS
1 medium butternut, peeled, halved and seeded
1 tbsp vegetable oil
Salt and pepper
1 garlic clove, peeled and crushed
2 tbsp butter
200 ml cream
3 tbsp crunchy peanut butter
2 tsp soy sauce
½ tsp chilli flakes
Sliced spring onions, to garnish
Chopped peanuts, to garnish

METHOD|
1. Preheat oven to 200°C and line a baking tray with foil.
2. Slice the butternut halves lengthways into eight wedges. Lay the wedges on the baking tray, drizzle with oil and season. Roast in the oven for about 25 minutes, until soft and golden. Remove and set aside.
3. In a small pot over medium-high heat, fry the garlic in the butter until fragrant. Add the cream, peanut butter, soy sauce and chilli flakes, and cook for two minutes. Pour the satay sauce into a small serving bowl.
4. Garnish the roast butternut with spring onions and peanuts, and serve with satay sauce.

The post Roast butternut with satay sauce appeared first on MyKitchen.