Spiced hummus with a pomegranate salsa

Soy FreeDairy freeGluten freeMeal Type: Dips dressings & saucesVegan

26 May

VEGAN II GLUTEN FREE II DAIRY FREE II SOY FREE

This recipe has a massive flavour profile too with the addition of a few warming spices. The salsa really adds an exciting taste explosion that really compliments the flavours and spices that are used in this recipe. Use this hummus as part of a mezza, or try it in wraps or with crispy tortillas

Notes on ingredients

Spices

The spices I used are Ras el hanout, a spice used in Morrocco, Northwest Africa, which can contain up to a blend of 20 spices. Some of the spices used are a mix of cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chilli, coriander seed, peppercorns, fenugreek and turmeric. The flavours are really warming rather than hot and spicy and are also great to use in marinades.

NB check the ingredients as some blends may contain so called ‘natural ingredients’ which are usually not so natural but may contain gluten, soy, yeast to name a few.

Chickpeas

I always use tinned chickpeas, purely out of convenience and they are cheaper. For me I would rather open a can as opposed to soaking and boiling chickpeas for hours on end! I also find that hummus is creamier as the chickpeas are really soft.

Ingredients

low fat houmous by kam sokhi mind body eating coach

spicy healthy houmous by kam sokhi mind body eating coach

healthy low fat houmous by kam sokhi mind body eating coach

Storage

The hummous will keep in an airtight container for up to 5 days.

Step by step

recipe for low fat hummus by kam sokhi mind body eating coach

recipe for low fat hummus by kam sokhi mind body and eating coach

Recipe

Houmous

1 tin chickpeas, drained & rinsed
25 ml olive oil
85 ml water
1/2 tsp ground cumin & coriander
1 tsp Ras el hanout
1 clove garlic
1 tsp tahini
15 g coriander
1 chilli ( if you like it hot)
5 g root ginger
juice of lemon 1/4
salt/ pepper

Pomegranate salsa

1/2 pomegranate ( you can buy this ready prepared)
Cherry tomatoes
cucumber
1 red onion
20g coriander

Method

Add all the houmous ingredients and blend till smooth, taste for seasoning, then spoon into a serving dish ready to top with the salsa.
Sweat the red onion till soft, chop up the other vegetables for the salsa and sprinkle on top of the houmous, finishing off with coriander leaves and extra virgin olive oil.

Variations

Try swapping the chickpeas for cannellini beans for a change. Have you taken a look at the cookery classes I teach? I have started offering them via zoom since the lockdown.

If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.

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Hi there, I am Kam and I create delicious allergy friendly recipes for health conscious people like you, so you can find joy & happiness in food again.

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