hummus – My Whisk and I

Beetroot Hummus Salad

April 20, 2024April 16, 2024by Karen ClaassenLeave a Comment

1 x 400g tin chickpeas
30ml tahini
2 cloves garlic, minced
15ml lemon juice
5ml salt
150g beetroot, cooked and cubed
5 beets, cooked and sliced about 0.5cm thick
100g feta cheese
50g pistachio nuts, roughly chopped
balsamic vinegar

Drain the chickpeas and add it to a liquidiser.
Add the tahini, garlic, lemon juice, salt and cubed beetroot and blitz until smooth. Set aside.
Arrange the sliced beetroot on a serving plate.
Place dollops of the beetroot hummus on the slices, crumb the feta over and scatter over the pistachio.
Drizzle the salad with balsamic vinegar and serve.

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Hummus Wreath

December 24, 2023December 23, 2023by Karen ClaassenLeave a Comment

This is a quick throw-together as a starter or snack board and can easily be made from ingredients you already have in your refrigerator. If you want to make the hummus from scratch you will find a few recipes with slight variations under my search button if you type in HUMMUS.
Quantities are for you to decide and adapt to your taste.

hummus
chopped herbs like chives and parsley
crumbed feta or ricotta
cocktail tomatoes
olive oil to drizzle over before serving

Serve the hummus wreath with crackers or melba toast.

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Edamame Hummus

April 23, 2023April 14, 2023by Karen ClaassenLeave a Comment

This spread or dip is packed with protein as edamame beans are green soy beans. Enjoy it on toast, crackers, as a dip or stirred into roasted veg.

250ml edamame beans, thawed
30ml tahini paste
30ml lemon juice
30ml olive oil
1,2ml salt
2 cloves of garlic, minced
30-60ml water

Add all the ingredients to a food processor and blend for one minute.
Add the water a little at a time and keep blending until the hummus is smooth and creamy.
Taste the hummus and adjust the seasoning – often it needs a pinch of salt and some lemon juice.
Serve on crostini or crackers as a canapé or simply spread on toast.

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Hummus Pasta

April 11, 2023April 7, 2023by Karen ClaassenLeave a Comment

This can be served warm or cold, as a fragrant pasta salad.

250g dried pasta (I used Cavatappi)
30ml olive oil
1 onion, chopped
2 cloves of garlic, minced
2 handfuls of baby spinach
250ml hummus
the juice and grated rind of 1 lemon
a handful of small basil leaves

Cook the pasta according to packet instructions. Reserve about a cup of the cooking water.
Add the olive oil to a large saucepan and cook the onion over medium-high heat until soft and translucent.
Add the garlic and stir-fry for one minute.
Now add the spinach and stir-fry for another minute.
Turn the heat down slightly and add the hummus.
Slowly add the cooking water of the pasta while stirring constantly. Stop adding water once it is of a consistency that will cover the pasta and still stick to it.
Add the cooked pasta and stir to coat with the sauce.
Squeeze over the lemon juice and grate the lemon over the pasta.
Taste and season with salt.

Serve the hummus pasta with grated parmesan cheese and a scattering of basil leaves.

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Nut-Butter Hummus

March 22, 2023March 21, 2023by Karen ClaassenLeave a Comment

If you dont like the slightly bitter aftertaste of tahini paste in hummus, this is the recipe for you. Made from macadamia nut-butter (any nut-butter is good) it produces a buttery, soft hummus with a delicious umami taste.

1 x 400g can chickpeas
60ml nut butter (I use the Babylonstoren Macadamia nut butter but you may use any variation that appeals to you)
2 cloves of garlic, chopped
30ml lemon juice
2,5ml salt

Drain the chickpeas and place in a liquidiser/cup of a stick blender.
Add the nut butter, garlic, lemon juice and salt.
Blitz together until smooth.
Serve as a dip with crispy vegetable sticks or simply slosh it onto a cracker or fresh slice of bread.
PS: I sprinkled sunflower and chia seeds on the hummus to add another layer of taste.

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Butter Bean Hummus

February 1, 2022by Karen ClaassenLeave a Comment

This is the creamiest hummus you will ever taste and I love it for its versatility!! Keep it in the refrigerator and use as a spread on crackers on sandwiches, as a dip with veg or thin it down and use it as a salad dressing.

1 x 400g can butter beans
30ml tahini
2 cloves garlic, minced
the juice of one lemon (30ml)
30ml olive oil
5ml salt

Add all the ingredients to a liquidiser and blitz together until completely smooth.

Store in the refrigerator.

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Beetroot Hummus

August 13, 2021August 13, 2021by Karen ClaassenLeave a Comment

This hummus takes some effort but keeps well in the fridge and makes a delicious sandwich or dip!

125ml beetroot, cooked and chopped
1 400g tin of chickpeas
60ml tahini
2 cloves of garlic, minced
the juice of one lemon/15ml fresh lemon juice (preserved lemon juice leaves a bitter aftertaste)
5ml salt
15ml olive oil

Add all the ingredients to a liquidiser and blitz until it is smooth and emulsified.
Store in a glass jar in your refrigerator.