Saturday 16 June 2018

Roasted red pepper hummus (or houmous)

I don't remember the last time we bought hummus from the supermarket. I have always made it at home ever since I have realised how simple it is to make. I usually make a plain hummus (recipe here) to snack on with some veg or bread. You can also add different spices or veg while making hummus. I usually like adding cumin to my hummus and my current favourite is roasted red pepper hummus. Roasting the red pepper gives it a depth of flavour.  This tasted so good with some home made toasted bread!  

Try making hummus once, I bet you, you will never buy it again ever :)


1 400 gm can of chickpeas in water
1 red pepper, roughly diced
2 tsp tahini paste
1-2 garlic cloves, crushed
2 tsp fresh lemon juice
2 tbsp water (from the chickpea can)
Salt to taste
2 tbsp extra virgin olive oil


Preheat the oven to 180 C. Place the diced red pepper on a baking tray. Drizzle with a little bit of oil and roast for 35- 40 mins. Check on them and toss them around halfway so they cook evenly.

In a food processor, add the can of chickpeas, the garlic cloves, tahini paste, lemon juice, salt, roasted pepper and about 2 tbsp of water from the chickpeas can. 

Turn the food processor on and pour in the oil slowly until it is combined. Check for seasoning.

Drizzle with some extra virgin oil before serving.


Thursday 14 June 2018

Beetroot and coconut soup in a soup maker

I have been using my soup maker very often lately. I have tried different combinations and also just a simple tomato or a carrot soup, and they've all tasted delicious. Today felt like experimenting with beetroot. We don't really like eating it much but we do try to incorporate all vegetables in our diet and beetroot is said to be a good source of potassium and other minerals. This beetroot and coconut soup was so good, it had us going for second servings! Definitely a success! My Morphy Richards soup maker has become one of my favourite appliances now. :)


300 gms cooked beetroot, roughly chopped
3 tbsp fresh grated coconut
1 small onion, sliced
1-2 garlic cloves, roughly chopped
1 tbsp coconut oil
1 litre vegetable stock
Salt and pepper to season


Heat the coconut oil in a pan. Fry the garlic and sliced onions until the onions are slightly brown.

Add the cooked beetroot, grated coconut along with the fried onions and garlic to the soup maker. Pour in the stock. Put the lid and select the mode. I like to set it on smooth mode.

Season with salt and pepper and serve with croutons.

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