Golden Goddess Turmeric Hummus

 

Infused with anti-inflammatory spices such as turmeric and ginger this vivid golden hummus will not only brighten your palate but add a touch of warmth to your day. Its sunny disposition has the perfect balance and harmony of savouriness and spiciness together in such a beautiful luscious spread.   

Golden Goddess Turmeric Hummus

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1 can (540ml) low- sodium chickpeas, drained

the juice of 1 medium - large lemon

1/4 cup tahini 

3 cloves garlic, minced 

1 teaspoon freshly grated ginger or 1/2 teaspoon ground ginger

1/2 teaspoon ground turmeric 

1/4 teaspoon salt

1/4 black pepper

1/4 teaspoon sweet paprika

a pinch of cayenne pepper

2 tablespoons olive oil or avocado oil

Add the drained chickpeas, lemon juice, tahini, minced garlic, fresh ginger, turmeric, salt, black pepper, paprika, cayenne pepper and oil in a food processor or blender and blend until smooth. Scraping down the sides of the container if needs be. 

For a more creamier texture add a bit more oil and or water, about 1 tablespoon oil plus 2 tablespoons water. Blend again. Taste and adjust the flavour, according to your taste, either by adding more turmeric, garlic or ginger.

When the hummus is a consistency to your liking, place into a serving bowl. Smooth the top. Drizzle with olive oil and sprinkle with paprika and garnish with slices of lemons or pine nuts. Serve with pita bread, crisp flat bread, rustic crackers or chopped vegetables. 

Our Vegan / Vegetarian Dinner Party

The other night we had a dinner party with friends and the dinner menu was mostly vegan and or vegetarian. We started off the night with homemade hummus and crackers. The herbed sesame crackers were made by my daughter and myself.   

My son was in charge of drinks. He decided to create a lovely summery fruit punch which consisted of raspberry juice and tonic water with slices of oranges. It was a delicate flavour with a bit of zing.   

The main was marinated tofu burgers with vegan buns. Flavourful and very, very tasty. I will post the recipe tomorrow. They were dressed with red onion, tomatoes, pickles, and...

pineapple relish. Last week I posted about the cookbook, Haute Dog and shared a recipe from the book which was the pineapple relish. I decided that the relish would be perfect with the tofu burgers. It complimented everything nicely and was a big hit. 

The side was a salad. It is hard to believe that underneath all those veggies there were tender greens and spinach. A homemade mustard vinaigrette was the accompanying   salad dressing.   

Dessert was a light fruit salad. Fresh juicy berries and tart plums lightly tossed in coconut sugar. Something  to refresh the palate.

Hope everyone had a good long weekend. It is Wednesday, the middle of the week, and the to do list keeps growing. - JD 

Hummus

I have tried many hummus recipes. Some with much success and others with much less. Hummus is a great dip to have with vegetables, crackers, or multi-grain corn chips. Also it is fabulous on burgers (veggies or meat), toast, and sandwiches. A healthier snacking choice that contains 20 Amino Acids, has many minerals, rich in Vitamin C and B6, offers good fat from the Tahini paste and is about 30-40% protein when made homemade. Store made hummus might not be as healthy. 

Armed with a blender and only 5 to 7 easy ingredients you will have a lovely snack in no time. Positively tasty, this hummus recipe is simple and in my opinion one of the best
   

Hummus

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1 can of chickpeas or Garbanzo beans (drain only half of the water)

1/4 cup Tahini (sesame seed) paste

1 clove of garlic, crushed

1/2 teaspoon of salt

1/4 teaspoon of cumin

1/4 teaspoon of chili powder

1/4 cup lemon juice to taste

Blend all the ingredients together in a blender or a food processor for about 3  minutes or until smooth. Place in a serving bowl and drizzle with olive oil, lemon juice, and paprika.

Notes: Alter the amounts of cumin and chili powder according to your taste. Try other herbs or spices. Try adding roasted red peppers. 

It is Wednesday and we have been granted with snow. Thick. Heavy. Slushy snow. - JD 

My Week in Food

We started off the long weekend with scrambled eggs. Slices of sausages, green peppers, green onion and dashes of cumin and paprika made this a hearty breakfast. A savoury way to start the day. 

Pumpkin Pie. Next to rice pudding and bread pudding this is so comforting and smooth. This is my son's favourite therefore no holiday would be complete without it. 

Hummus with Pita. Snacking and munching. Hummus is a favourite of mine. There are so many things you can add and have with hummus, that is why it is so appealing. Just blitz some chickpeas, tahini paste, crushed garlic, lemon juice, olive oil, and a bit of water to make it all spreadable.  

I rarely and I mean rarely cook steak let alone red meat for that matter. And to be perfectly honest I wasn't quite sure on how to prepare and cook it. After much thought I decided to marinate it overnight in the following: ginger syrup, crushed garlic, honey, cumin, pepper and a pinch of salt. There were sweet hints of spiciness. Paired with Fortnum and Mason's Highgrove Spiced Fruit Chutney. Letting the contrasting flavours play with one another. 

Have a good weekend everyone! - JW