Spicy Golden Hummus

This is my favourite houmous dish (curry spread), with a link to a site with a dozen other styles of hummus.

 

Ingredients

• 1 15-ounce (425 g) can chickpeas, drained*
• 1 lemon, juiced (3 Tbsp or 45 ml)
• 3 Tbsp (45 g) tahini
• 2 cloves garlic, minced, plus more to taste
• 1 tsp fresh grated ginger
• 1/2 tsp ground corriander
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric, plus more to taste
• 1/4 tsp sea salt, plus more to taste
• 1-2 Tbsp (15-30 ml) olive oil (or sub water)
•  optional: pinch cayenne pepper
• Chilli (Optional)

Instructions

1. Add drained chickpeas and all other ingredients  to a blender or food processor and blend on high until creamy and smooth, scraping down sides if  needed.
2. To create a creamier texture, add a bit of oil and/or water. (I used 1 Tbsp oil and 2 Tbsp water).
3. I add milk kefir to help activate the tumeric (see Golden Milk)
4. Serve as is or garnish with pine nuts, sesame seeds, or more spices. Parsley would also be a nice addition. Store leftovers covered in the refrigerator up to 3-4 days.

Source and Inspiration:  Minimalist Baker
                                       13 Different Ways to Make Hummus

13 Different Ways to Make Hummus

13 Different Ways to Make Hummus

Food Babe's Parfait Porridge

Prep time:  10 mins.  Total time:  10 mins.   Serves: 1

The amount of ingredients in this is enough for my wife, but I tend to increase it by a half to double for myself.  Mind you, double is quite a hearty breakfast!

Like most of the other recipes I put up on this blog, which is basically for me and my friends edification, I chop and change ingredients regularly to suite seasonality, price and preference.  For example, I was in Denmark, WA in February and a fig tree down the road from the Backpacker I was managing was bursting with fruit.  I had a nectarine that was on the way out and my kefir was ready for consumption.  I also mixed in some Goji berries and dried cranberries with the currants for a bit of flair.  The top two photos reflect this batch.

I prefer to use kefir rather than almond milk, as the kefir keeps fermenting within the porridge and adds extra fridge life to the mix.  As a result, I make a weeks supply at a time.  Not to mention the probiotic benefits as well...

Making and using Kefir in lieu of almond milk

One weeks supply of Parfait Porridge and Kefir Quark to boot!

Ingredients:

    ¼ cup oat groats rinsed and drained
    ¼ cup ezekiel cereal, muesli, or ¼ cup steel or rolled oats (for texture)
    1 tsp of currants
    sprinkle of cinnamon
    4 ounces unsweetened almond milk
    1 tsp of chia seeds (optional)
    1 cup fresh or frozen fruit of your choice

Instructions:

    In a "to go" glass container of your choice: Place oat groats, ezekiel cereal/oats, cinnamon, currants, chia seeds, and almond milk in the container and stir
    Top mixture with fresh or frozen fruit
    Let mixture sit in fridge overnight or up to three days in fridge


Source:  Food Babe