Hummus: Three different ways

The perfect dip for your vegetable crudités as your healthier snack of choice or when attending a braai.

 

Lima Bean Hummus

Preparation: 25 minutes

Ready In: 25 minutes

 

Ingredients

  • 300g package frozen lima beans
  • 170g container plain low-fat yoghurt
  • 1 small onion, peeled and coarsely chopped (¼ cup)
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1 tablespoon chopped fresh chives
  • 2 cloves garlic
  • ½ teaspoon ground black pepper
  • ¼ teaspoon salt

 

Method

  1. In a medium saucepan, cook lima beans in a small amount of boiling water for 10 minutes; drain.
  2. In a food processor, combine lima beans, yoghurt, onion, lemon juice, honey, chives, garlic, pepper and salt.
  3. Cover and process until smooth.

 

Garlic Hummus

Preparation: 10 minutes

Ready In: 10 minutes

 

Ingredients

  • 430g can chickpeas
  • ¼ cup tahini
  • ¼ cup extra-virgin olive oil
  • ¼ cup lemon juice
  • 1 clove garlic
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon salt

Method

  1. Drain chickpeas, reserving ¼ cup of the liquid.
  2. Transfer the chickpeas and the reserved liquid to a food processor.
  3. Add tahini, oil, lemon juice, garlic, cumin, chili powder and salt.
  4. Puree until very smooth, 2 to 3 minutes.

 

Roasted Red Pepper Hummus

Preparation: 10 minutes

Ready In: 10 minutes

 

Ingredients

  • 430g can chickpeas, rinsed
  • 200g roasted red peppers (Peppadews®), drained and blotted dry
  • ¼ cup tahini
  • ¼ cup extra-virgin olive oil
  • ¼ cup lemon juice
  • 1 clove garlic
  • 1 teaspoon ground cumin
  • ½ teaspoon salt

 

Method

  1. Combine chickpeas, peppers, tahini, oil, lemon juice, garlic, cumin and salt in a food processor.
  2. Puree until very smooth.
  3. Serve with veggie chips, pita chips or crudités.

Refreshing Iced Tea Recipes

We know that sometimes you long for a drink that is not just plain water, but also not a high-sugar carbonated cold drinks. We have just the recipes for you and your family to keep hydrated over this summery festive season.

Rooibos Iced Tea

Ingredients:

To make a litre of strong iced tea.

  • 4 Rooibos tea bags (Fit Foodie Buchu rooibos is great) and a litre of water
  • 5 cm piece of ginger, peeled and finely sliced
  • the peel of 1 lemon
  • a small handful of mint leaves
  • 2 Tbsp of raw honey (if desired)
  • juice of one lemon
  • extra slices of lemon and mint to serve (optional)

 

Method:

  1. Fill a heat proof jug with boiling water and add tea bags.
  2. While it is hot, add all the ingredients except the lemon juice and the honey and allow it to infuse.
  3. Stir through the honey and add the lemon juice.
  4. Store in the fridge until you are ready to use it.
  5. If you leave the mint, lemon rind and ginger in the tea, the flavour will strengthen over time. If you want to keep it quite mild, strain it out when you remove the tea bags.
  6. Pour the tea over ice cubes to make it even colder and serve.

 

Pomegranate and Lemon Iced Tea

Ingredients

  • 8 cups boiling water
  • 8 tea bags
  • 2 cups pomegranate juice
  • 3 lemons (thinly sliced)
  • ¼ cup raw honey (or to taste if desired)

 

Method

  1. Pour the water into a heat-resistant jug.
  2. Add the tea bags and let steep for 10 minutes.
  3. Remove and discard the bags and allow the tea to cool to room temperature before refrigerating.
  4. Add the pomegranate juice, lemons, and sugar and pour over ice.

 

Minty Iced Green Tea

Ingredients

  • 1 cup fresh mint leaves (washed)
  • 3-4 green tea bags
  • ice
  • raw honey (if desired)
  • fresh lavender leaves (optional)

 

Method

  1. Place mint leaves in a large glass jug.
  2. Crush gently with clean hands.
  3. Add tea bags, and pour hot water over top, leaving a few inches of room.
  4. Cover and refrigerate for 4-6 hours.
  5. Remove tea bags; serve over ice.
  6. Add honey to sweeten and a few fresh lavender leaves, if you have them on hand.

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