Hummus 3 ways

Classic Hummus

• 2 cups of cooked/canned chickpeas (15 oz/450g)
• 2 tbsp tahini
• Juice of 1/2 lemon
• 1/4 cup lukewarm water
• 1 tsp cumin
• 2 cloves of garlic
• Salt to taste
• Sumac to sprinkle on top

In a food processor process the chickpeas, tahini, lemon juice, water, cumin, garlic, and salt until creamy.

Beet hummus

• 1 medium cooked and peeled beet
• 2 cups of cooked/canned chickpeas (15 oz/450g)
• 2 tbsp tahini
• Juice of 1/2 lemon
• 1/4 cup lukewarm water
• 1 tsp cumin
• 2 cloves of garlic
• Salt to taste

Place the beet in a food processor and pulse until very small pieces remain. Then add the chickpeas, tahini, lemon juice, water, cumin, garlic, and salt, pulse until creamy. Taste and adjust seasoning, like salt, lemon juice.

Sweet potato curry hummus

• 1 small cooked and peeled sweet potato
• 2 cups of cooked/canned chickpeas (15 oz/450g)
• 2 tbsp tahini
• Juice of 1/2 lemon
• 1/4 cup lukewarm water
• 1 tsp cumin and 1 tsp curry powder
• 2 cloves of garlic
• Salt to taste

In a food processor mix sweet potato, the chickpeas, tahini, lemon juice, water, cumin, curry powder, garlic, and salt until creamy. Taste and adjust the spices.

Display all hummuses on a big platter with freshly cut up cucumbers, celery, carrots and flat bread and serve. It can be used on any sandwich, wrap, pasta or grain bowl as well.  Hummus can be stored in the fridge for 4-5 days.

                           
                                            Stone Fruit Cobbler

Ingredients:

1 pound/500g fresh plums or peaches pitted and quartered 

1 cup of almond meal/flour

1 cup of oat flour (could be made from 1,5 cup of oats)

½ teaspoon of baking soda

1 teaspoon apple cider vinegar

10 pitted soaked Medjool dates or 1 cup of soaked dry plums                                               

1 cup of any plant milk or water from soaked dates/plums

1 teaspoon of vanilla

½ teaspoon of cinnamon

Instructions:

Preheat the oven to 375F/180C. Mix all ingredients except for fresh plums in a blender. Put 2/3 of fresh plums in the pie dish, then pour the dough over fruit. Top with 1/3 of fresh plums distributing them evenly. Bake for 35-40 minutes. Could be served warm, cold, or reheated later.