This is probably the best hummus I have ever made. Are you bored of chickpea hummus? This is what you need for a change 🙂 With coconut in, it tasted divine. Get rid of coconut if you are not into coconut 🙂
Very easy to make and Yum. In a food processor, blend together these ingredients below
A can of cannellini beans rinsed very well
1 clove garlic
1-2 tsp cumin powder(depending on your taste)
Juice from 1/2 lime
1 tbsp olive oil(optional)
1 tbsp unhulled tahini(or more-depending on your taste)
2 Tbsp fresh coconut
Salt, Paprika-to taste
That’s it. Yummy hummus 🙂
Serve with bread/these amazing Korean Scallion pancakes- PaJeon
Chantal Brodrick is a personal trainer based in Sydney.I met her last March(2012) and ever since my weight has been dropping down 🙂 I should say the classes with her at my local gym was the turning point of my healthier life. 🙂 Love her classes-so much energy in there 🙂 Thank you so much Chantal for everything you have done. This is one of the vegetarian recipes Chantal had given me when I mentioned to her that I am vegan. I have veganised it and it’s so healthy 🙂
1 cup of red lentils
3 tomatoes-blend in a blender
2-3 sun-dried tomatoes-finely chopped
3 cups vegetable stock+ extra water (if needed)
1 onion-finely chopped
1 garlic-finely chopped
Salt& Pepper-as needed
2 tsp rice bran oil
Coriander/parsely- few leaves finelt chopped
In a stock-pot , heat oil, add onion, garlic and fry until onion is soft.
Add in Kale and spinach-fry until they shrink
Add lentils, tomatoes, sun-dried tomatoes, vegetable stock and bring it to boil.
Reduce heat and simmer for 30-45 mins until lentils are creamy and soft.
You could blend it for finer texture but I love it as it is.