This is a slight alternative to the classic humous recipe. Orangey-red in colour, with crunchy pumpkin seeds in every bite and a background of Cajun spice. Serve this on some rustic bread and you’ve got a delicious light snack. It’ll keep for about 4 days.
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Prep time: 10 minutes.
2 cans drained chickpeas
3 cloves garlic
3 tsp Cajun spice
1 tsp cinnamon
Juice of 1 lemon
1 tsp ground paprika
¼ tsp ground cumin
100 ml olive oil
½ tsp salt
20g pumpkin seeds.
Place all of the ingredients except for the pumpkin seeds into a blender and puree until completely smooth. Pour into a container, stir in the pumpkin seeds and store in the refrigerator until ready to eat.
This crispy tofu with shitake mushrooms is a wonderful Chinese-inspired dish, using wedges of tofu that have been drained for at least a few hours. I actually drained mine overnight in a tofu press kept in the fridge. The dryer you can get it the better. I’ve used fresh shiitake mushrooms, which you can get
The falafel you buy in the shops doesn’t compare to the stuff you can make at home. In fact, once you start making it yourself, you’ll probably never want to buy it again. The combination of fresh herbs, spices and dried apricots, the bite of the lime zest, and the background nutty flavour coming from
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