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Hummus with Crispy Zaartar Pita Chips

Hummus with Crispy Zaartar Pita Chips

 

Hummus with Zaartar Pita Chips Hummus with Zaartar Pita Chips

Hummus With crispy Pita chips

The ultimate creamy hummus perfect for dipping with veggies sticks or cripsy pita chips!
Course Snack
Keyword chickpeas, hummus, legumes, pita chips, Snack
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Servings 4 People

Ingredients

  • 1 x 400g can Chickpeas
  • 1 tbsp tahini
  • 1 clove garlic crushed
  • ¼ cup olive oil
  • Juice of ½ lemon
  • 1 tsp cumin
  • 1 tsp paprika
  • Salt and pepper

Pita chips:

  • 2 large pitas
  • 1 tbsp zaatar seasoning*
  • Spray cooking oil

Instructions

  • Drain the chickpeas and pour them into a saucepan. Top with water until chickpeas are covered. Bring the chickpeas to a boil and then reduce to a simmer for 10mins. This step is optional, but makes for the creamiest hummus!
  • Drain the chickpeas through a colander with a jug beneath it to capture ½ cup of the cooking water.
  • Add your chickpeas, tahini, and cooking water to the food processor. Processes for 1min until smooth and then add in remaining ingredients and process on high for 2mins until creamy!
  • Serve with crunch pita chips.

To prepare the pita chips:

  • Preheat the oven to 170Lightly spray the pita breads with spray oil and then sprinkle with zaartar. Bake in the pita chips straight on the wire oven wracks for 7-10min until golden and crunchy. Allow cooling for 5min and then using your hands break them up into rough chips.

Notes

*(or 1tsp sesame seeds, 1 tsp cumin, 1 tsp oregano, salt and pepper if you can’t find zaatar in your local supermarket!)

 

Cheats Tomato Salsa

Cheats Tomato Salsa

Cheats Tomato salsa

Ready in two minutes, it is perfect to top your healthy nachos or my personal favourite - Veggie fritters!
Course Side Dish
Keyword easy, mexican, salsa, tomato
Prep Time 2 minutes

Ingredients

  • 1 punnet cherry tomatoes
  • ½ red onion roughly chopped
  • ¼ cup coriander leaves
  • Juice of ½ lime
  • Salt and pepper

Instructions

  • Add all ingredients into a blender and pulse for 1min until finely chopped!

Carrot fries with minty yoghurt sauce

Carrot fries with minty yoghurt sauce

I was cooking dinner with my sister one night and we had run out of pretty much everything – potatoes and sweet potatoes. So we didn’t know what to have with our fish.

Enter the carrot fries. This is my sisters creation and I still make it all the time! Super simple and tasty!

Carrot fries with yoghurt mint dip

A little sweet, a little spicy, a little salty. The perfect balance for a delicious snack, finished off with an amazing (and simple) yoghurt dipping sauce!
Course Side Dish, Snack
Keyword carrots, Chips, Yoghurt
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 people

Ingredients

  • 500 g carrots
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • ½ tsp chili powder
  • Salt and Pepper
  • 1 tbsp oil

Mint Yoghurt

  • 2/3 cup yoghurt
  • 1 tsp cumin
  • Juice of ¼ lime
  • ½ cup mint leaves loosely packed

Instructions

  • Preheat oven to 200Cut carrots in to long chips and then place on a large baking tray. Sprinkle spices over the carrots and then drizzle with oil. Use your hands or tongues to mix the carrots around so they are evenly coated.
  • Roast carrots in the oven to 25-30min.
  • Meanwhile make the mint yoghurt. Combine the yoghurt, cumin, lime juice and finely chopped mint leaves in a small bowl. Allow to sit for 10min before serving.

Salt and Vinegar Hot Chips

Salt and Vinegar Hot Chips

Nothing better than home made chips, these are quick and easy to make and are a good sider to a fish or crumb chicken dish.

Salt and Vinegar Chips

Course Side Dish, Snack
Keyword Chips, salt and vinegar
Prep Time 10 minutes
Cook Time 30 minutes

Ingredients

  • 3 large potatoes
  • 1 cup white vinegar +2 tbsp
  • 2 cups water
  • Salt

Instructions

  • Preheat the oven to 200C and line a large baking tray.
  • Cut the potatoes into long chips and then place in a saucepan. Pour in 1 cup of vinegar and 2 cups of water. Ensure that all potatoes are covered in liquid. Bring to the boil and then reduce to a simmer for 5-7min or until a knife just goes through the potatoes.
  • Drain the potatoes and then spread them out on the baking tray. Drizzle with remaining 2tbsp of vinegar and then sprinkle with salt.
  • Bake the potatoes in the oven for 30mins or until golden.
  • Serve with aioli!

Peach and Quinoa Salad

Peach and Quinoa Salad

Another Salad.. I know! But how good does this look. I mean seriously how good does it.. Okay I’ll stop.

If you love interesting salads like this one be sure to check out some of our other salad recipes such as the Kitchen Sink Salad and the Haloumi Freekah Salad.

Peach and Quinoa Salad

Course Salad, Side Dish
Keyword Peach, Quinoa, Salad, Summer
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 30 minutes

Ingredients

  • 2 yellow peaches
  • 1 cup quinoa
  • 2 cup mixed leaves
  • 1 punnet cherry tomatoes halved
  • 1 lebanese cucumber
  • 100 g feta Optional
  • Juice of half lemon
  • 2 tbsp olive oil
  • Salt and pepper

Instructions

  • Cook the quinoa per packet instructions and then set aside to cool completely.
  • Cut the Peaches in half and then carefully remove the stone. This works best with ripe, but still firm peaches! Then slice the peach halves into 4-6 wedges each.
  • Use a vegetable peeler to cut the cucumber into thin ribbons.
  • Then add the halved cherry tomatoes, mixed leaves, cucumber and peaches to the quinoa. Crumble feta on top and drizzle with half juice of a lemon and 2tbsp olive oil.

Kitchen Sink Salad

Kitchen Sink Salad

Why was the tomato blushing… because he saw the salad dressing. I know its old.. 

OKAY… that is my last attempt at a joke. I think it’s time to listen to the people around me – I am really not funny.

But is all seriousness this throw it all in kitchen sink salad is one of my favourite! I know I know, I say that a lot – but what I can’t say about a lot of my other recipes is that I took this to lunch about 90% of the time I worked a full time job and absolutely loved it every single day!

Use up what ever you have in the fridge, throw it in a bowl add some corn chips for crunch and a delicious super light and healthy dressing!

Kitchen Sink Salad

Course Salad
Keyword Lunch, Meal Prep, Salad
Prep Time 10 minutes
Servings 2 people

Ingredients

  • ½ Iceberg lettuce shredded
  • 1 cup Rocket
  • 1 Lebanese cucumber diced
  • 1 punnet cherry tomatoes halved
  • ½ red onion thinly sliced
  • 1 cup corn chips
  • Really any old veg you have left in the fridge!

Dressing

  • 3 tbsp cottage cheese
  • 1 tbsp white wine vinegar
  • 1 tsp honey
  • 1 tbsp water
  • Salt and pepper

Instructions

  • Combine lettuce and rocket then top with cucumber, cherry tomatoes and red onion and whatever other veggies you might have to use up! Crush corn chips on top!
  • Combine all ingredients for the dressing together in a small bowl then drizzle over the top and serve. This salad also works perfectly for meal prep, just keep the corn chips and dressing on the side.