May 18, 2020 / Lyn Jones / 0 Comments
https://food.ndtv.com/recipe-black-bean-hummus-846629
Black beans come with a host of nutritional benefits. It is considered great for controlling blood sugar levels and is low on calories while being rich in proteins and fibre. This combined with protein-rich sesame seeds make for a wholesome, scrumptious dip that can be paired with anything you fancy. Try it with pita bread, vegetable salad or a mezze platter that you love! – serves 4
2 cups black beans, cooked
¼ cup olive oil, plus extra for topping
4-5 garlic cloves
2 Tbsp lemon juice
1 Tbsp sesame seeds
1 Tbsp of curd (milk? – this recipe from India)
½ tsp of cumin powder
1.2 tsp of black pepper
Salt to taste
Coriander leaves to garnish
In a food processor or blender, mix the black beans, sesame seeds and garlic, and pulse until smooth. You can add a little water, if you find the mixture a little dry.
Add the cumin powder, black pepper powder, curd, olive oil and salt, and blend again until smooth.
Transfer to a bowl, and add the lemon juice. Mix well and check seasoning. Finish with a drizzling of olive oil and coriander sprigs on top. Serve with pita breads.
May 3, 2020 / Lyn Jones / 0 Comments
https://healthynibblesandbits.com/herbed-multi-seed-chickpea-crackers-recent-bits/
INGREDIENTS
- 1 cup chickpea flour (or try one cup amaranth flour/two thirds garbanzo)
- 1/2 tsp salt
- 1 1/2 tsp dried rosemary
- 1 1/2 tsp dried thyme
- 1 1/2 tsp caraway seeds
- 1/2 tsp garlic powder
- 3 TBS ground flax
- 1/2 cup + 2 TBS water
- 1 TBS olive oil
- 1 TBS sesame seeds
- 1 pinch coarse sea salt (optional)
- Preheat oven to 350º F. Line a baking sheet with parchment paper or a silicone mat. I prefer using a silicone mat for baking delicate food, such as these crackers, to prevent them from burning.
- In a small bowl, mix the ground flax and water together and set aside.
- In a medium-sized bowl, mix the chickpea flour, salt, dried herbs and caraway seeds together.
- Add in the wet ingredients to the bowl and stir until everything is well incorporated. If the batter is still dry, add another tablespoon of water.
- Pour the batter onto the lined baking sheet. Run your hands under water and get them very wet. Next, flatten out the batter into one very thin layer. The batter is quite sticky, so keeping your hands very moist when spreading out the batter makes this step easier. I like to spread the batter out very thinly to ensure crisp crackers.
- Sprinkle sesame seeds and the coarse sea salt on top of the batter.
- Bake the crackers for 15 minutes and check to see if they have browned. If the edges and the tops of the crackers have browned significantly, then pull them out of the oven. Otherwise, continue baking the crackers at 2 to 3-minute intervals. My total baking time was about 23 minutes, but it may be different in your oven.
- Let the crackers cool before breaking them into large pieces. Enjoy on their own or with your favourite dips!