I’m sharing two spooky recipes for Halloween this year. First up is a garlicky black houmous made with black chickpeas and a black tahini. This houmous has more of a nutty flavour to it, coming from both the black chickpeas and black tahini. It’s perfect with crackers, eaten as a dip, served with salads or… Continue reading Black Chickpea Houmous & Black Tahini Cookies
Tag: chickpeas
Jalapeño & Lime Houmous
A deliciously creamy houmous, with a spicy warmth from pickled jalapeños, and a little citrus sweetness from the lime. This copycat recipe of shop bought jalapeño houmous is easy to make and much cheaper too, especially if you use dried chickpeas. Lately, I’ve been soaking my chickpeas with bicarbonate of soda, which really cuts down… Continue reading Jalapeño & Lime Houmous
Lemon Pepper Houmous
This creamy houmous has a lovely peppery warmth, and the lemon gives it a bright, fresh flavour. It’s really easy to make and would go well with all sorts of things Yield; Roughly 450g houmous Cook time; 15/20 minutes (if cooking dried chickpeas) You’ll need; Either one 400g tin of chickpeas, drained, or 125g dried… Continue reading Lemon Pepper Houmous
Sprouted Chickpea Houmous
I think this is the tastiest houmous I’ve ever made. It’s creamy and nutty, it works well as a dip, or spread onto sandwiches or crackers, or you can thin it down and use it as a salad dressing. It takes a little bit of planning, as the chickpeas take three days to sprout. But… Continue reading Sprouted Chickpea Houmous
Roasted Pepper & Smoked Paprika Houmous
This smoky, slightly sweet, versatile houmous has a gentle warmth to it, and is great with all sorts of things. Eat it as a dip, spread it onto sandwiches and wraps, or eat it with salads Yield; Roughly 485g houmous Cook time; 50 minutes (including cooking the chickpeas) You’ll need; Three red peppers, deseeded and… Continue reading Roasted Pepper & Smoked Paprika Houmous
Chickpea & Bulgur Wheat Salad Bowls
This recipe combines chickpeas and bulgur wheat, with carrot, spring onion, cucumber & celery, along with beef style seitan, houmous, sweetcorn and salad leaves. This is easy to make, full of different flavours and textures, and is ideal summery food This is 100% inspired by my recent trip to Wales. My sister, Nerys, made us… Continue reading Chickpea & Bulgur Wheat Salad Bowls
“Tuna” Macaroni Salad
Chickpea based “tuna” or chuna, along with salad vegetables and macaroni in a creamy dressing
“Tuna” Mayo & Sweetcorn
Fish flavoured “tuna” along with egg free mayonnaise and sweetcorn, this would be great as a sandwich filling, or jacket potato topping, or eat it with a salad
Bethany's Vegan Kitchen 