Millet: The New Ancient Wonder Grain?
March 6, 2023
Silence is Golden: Mouna
March 6, 2023
I am making big endeavours to reduce my plastic consumption. It’s not easy is it?! One thing I am never happy about are the many plastic pots left over from bought dips, yoghurts and other ready-made foods and drinks. Especially when they are so easy to make at home, you know what’s in them (!), they are likely to be made with better quality ingredients, and can be more economical as well as better for the planet being plastic free!
It’s a no brainer, right? And they are often not as time-consuming as we might think. It’s just a matter of changing a habit and developing a new rhythm.
This take on the traditional houmous is easy and quick to make and will keep for a few days in the fridge.
It has the warming spices of turmeric and ginger to aid digestion, and also the tangy flavour of fresh lemon juice.
Enjoy it with a whole grain and fresh steamed seasonal vegetables for a nutritious main course, or as a dip for a light snack or starter.
Ingredients:
2 cups cooked organic chickpeas
3 tablespoons organic olive oil
2 tablespoons tahini paste
2 minced cloves of garlic
1 level teaspoon of turmeric powder
1 lemon freshly squeezed.
1 tspn fresh fine grated ginger
Rock salt to taste
Instructions:
Place all ingredients in a blender.
Combine to form a soft, thick paste.
You can add spring/fliltered water, or some water reserved from the cooked chickpeas if you need more liquid.
Sometimes, I keep some cooked chickpeas aside to stir into the dip to make a chunky houmous for a change!
