Sunday, 30 April 2017

Great Vegan Hummus (Shortage) 2017

A strange set of events converged last week, that led to one of the most serious plant based news items of the year so far. Stunned shoppers stood aghast in the chiller aisles of various supermarkets and wondered where all the hummus had gone.  Some were even moved to mutter "oh bother".  Yes it really was that serious; or so various news media would have us believe!

In fact it was all due to a product recall, as some customers had complained of a metallic taste in their hummus.  But why was it withdrawn from so many different supermarkets? Surely it doesn't all come from the same place does it?  Well, it turns out it does.  So, your Moroccan hummus hasn't been mailed from anywhere near Morocco, and your Piri Piri hummus hasn't been posted from Portugal either.

If you haven't already had a go yourself, this could be the ideal time to start making your own.  It really is very easy, and you won't be using a whole load of packaging either.  Start with a basic recipe (any recipe) and experiment to tweak it to your own taste.  You can keep it relatively simple and healthy like the recipe below (leaving out the seaweed), or make it a bit more luxurious and worldly with the addition of various ingredients.  Toasted pumpkin oil and fresh oregano perhaps?  What about Thai green curry hummus?  How about ginger, tamari, and toasted sesame oil hummus?  

Get creative, and see what fantastic flavours you can come up with.  Feel free to let us know the good ones!

Nori Seaweed Hummus

1 x 380g pack organic chickpeas, drained (save the liquid/aquafaba)
3 tablespoons tahini
1 clove garlic
1/2 lemon, juiced
1 teaspoon Clearspring Green Nori Flakes
Pinch of Himalayan salt

Add drained chickpeas to your blender of choice (we used our Nutribullet).  Add enough liquid/aquafaba to just cover.  Add in all the other ingredients and blend to your desired consistency; chunky style, or smooth and creamy.


No comments:

Post a Comment