Have we really reached mid September already? I’m not sure I’m alone in this sudden realisation (and horror), however, I’m also well aware that the summer has been a particular whirlwind for me. The last couple of months equates to culinary craziness with all energy and focus being placed on the writing, styling and the photographing for my exciting new book, The Goodness of Nuts & Seeds. I can’t wait to share the results with you all in just a few months.
In the meantime, I’ll be back in the kitchen rustling up some more enticing recipes; all of which will be based around simple, healthy and super satisfying ways to use nuts and seeds. So naturally, I’m starting this new series with a winner. Admittedly, I haven’t always been a houmous person, but since making my own, I haven’t looked back. Now I revel in all the delicious (and endless) possibilities. And the best part? It’s the perfect crowd pleaser and yet so simple to prepare. Just pile it into a large bowl and serve alongside a spread of various dipping delights, such as toasted pitta strips or flatbread, grilled vegetables, olives….whatever tickles the tastebuds!
To enhance the dip, I’ve hit this with my favourite spice of late, smoked paprika, along with a good amount of fresh lemon juice and garlic (never shy!) To serve, a shimmering ribbon of olive, hemp or pumpkin seed oil makes this really luxurious. I also wouldn’t object to you sprinkling on some chilli flakes to give it a kick. (for this round, I added chilli flowers…I’m a stickler for a pretty bowl when I’m photographing food) The pumpkin seed butter creates a gorgeously thick texture and gives the dip a certain, je ne sais quoi. It’s green. It’s healthy. It’s Hummus 2.0.
Makes about 750g
100g pumpkin seeds, toasted
1 x 400g can chickpeas, drained & rinsed
2-3 garlic cloves
3 heaped tbsp pumpkin seed butter (I use Meridian; available in all supermarkets)
juice of 1 large lemon
1 1/2 tsp ground cumin
1 tsp ground coriander
100ml olive, hemp or pumpkin seed oil
1/2 tsp smoked paprika
a small handful parsley, chopped finely
olive, hemp or pumpkin seed oil, for drizzling
chilli and basil flowers, optional
1. In a food processor, pulse together the pumpkin seeds, chickpeas and garlic until finely chopped. Add the remaining ingredients, except for the oil and water, and purée until smooth.
2. Whilst the motor is still running, add the oil, then the water in a steady stream. If you like your houmous creamier, add extra water a tablespoon at a time until you reach your desired consistency. Season to taste with sea salt and freshly ground pepper.
3. Transfer to a serving dish and sprinkle the top with paprika, parsley, a good drizzle of oil and the chilli/basil flowers if using (or place in a covered container to refrigerate. Houmous can be stored in the fridge for up to 1 week)