Archive for May, 2017

Trying to cut the calories and keep the protein up – the answer is aqua fava!

The liquid the beans and chickpeas come in their tin with.

It made way more than I needed, so you might want to halve the recipe. Or not!

This makes around 1.5L of hummus. So when I say “it’s a big batch” I really mean it!

Do not Drain! Reserve the aqua fava (I used around 1/2 to 3/4 cup)

420g tin of chick peas

400g tin of fagioli or butter or cannolini beans
Add to a food processor

4 heaped dessert spoons of pure tahini

1 cup of strained fresh lemon juice

1 tablespoon of paprika

2 tablespoons of freshly minced garlic

1 tablespoon of salt
Turn on the food processor.

Slowly drizzle in the aqua fava.

Add 4 teaspoons of pure olive oil (for flavour)
Blend until smooth and luxurious. I usually do this for a good 5 minutes to make sure the hummus is super smooth.
Serve at room temperature or warm

Ideal with pita.

I like to serve it with a drizzle of olive oil and a sprinkle of dukka or zaatar.

You can also serve it Israeli style – warm, a couple of tablespoons of whole chickpeas, a big heap of tabbouleh – and some pita or falafel too!

Mmmmm… delicious.
Make Hummus. Not war!

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Zoodle Salad

This recipe was made by our amazing ladies in the school canteen… well, this is my attempt to recreate it.


(serves 1)

1 small or 1/2 large zucchini Рmade in to zoodles

1/4 broccoli

1/4 cauliflower

1/4 tin of Chickpeas

1/2 cup Baby spinach leaves

1 teaspoon/drizzle Pomegranate molasses

1/2 teaspoon Ground coriander

1/2 teaspoon Ground cumin

1 tablespoon Lemon Juice

Olive Oil – drizzle to bake, drizzle to dress

1 teaspoon Sesame seeds


Roast the broccoli and cauliflower – place in a tray, sprinkle with cumin and coriander and olive oil. Bake for 15 minutes.

In a bowl mix all the ingredients together. In a smaller bowl make the dressing of pomegranate molasses, lemon juice, and olive oil. Drizzle over 10 minutes before serving.

Simple. Easy. Delicious!

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