carrot

Miso Honey Carrots, Broccoli and Beans

May 24, 2021 | Members only, Side dishes

This Miso Honey Carrots, Broccoli and Beans is a super quick and easy side dish. While we love simple veggies on the side, it’s also fun to mix flavours up a little and put a bit more excitement on the dinner plate. Miso and honey pair together so beautifully and with the hint of sharpness…

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Moroccan Sweet Potato Soup

June 22, 2020 | Members only, Soups, Vegetarian

I love a good, hearty soup and this Moroccan Sweet Potato Soup is a delicious, easy to make nourishing bowl of yum. The addition of the spices warms it up supporting digestion and reducing inflammation. Take a look at the variations below the main recipes to adjust the recipe to suit your dietary requirements and…

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Spiced Carrot and Coconut Salad

April 14, 2020 | Members only, Salads, Side dishes, Vegetarian

In Sri Lanka, curries are always served with various accompaniments which compliment their flavour. This zesty Spiced Carrot and Coconut Salad is somewhere between a ‘sambol’ and a ‘mallung’ and the perfect side for any curry or spicy meal (or a simple grill or BBQ meal). Best of all it’s quick, easy make and really…

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Carrot Cake Chia Pudding

December 18, 2019 | Breakfast, Desserts, Members only, No-bake Sweets

This Carrot Cake Chia Pudding is an easy and healthy recipe that tastes just like a carrot cake! Have it for breakfast, dessert or a snack. My kids love this before they go to sports training (either first up in the morning or after school). It’s great to have in the fridge to grab and…

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Spiced Carrot Cake Chocolate Truffles

March 21, 2018 | After School Snacks, No-bake Sweets

This week’s Spiced Carrot Cake Chocolate Truffle recipe is one for the Easter Bunny! All of my taste testers (including my two little blondies) are in love with these little balls of deliciousness, so I reckon the big bunny will be impressed too.

My hubby said I should call them healthy Jaffas (kids couldn’t confer as they’ve not tried them, but Jaffas are now on their radar since stories of him getting up to mischief with them at the movies – hhhmm).

They look a bit fancy but they really couldn’t be easier to make (even I found them simple to put together and I hate too much fuss). Like most of my recipes, they are date and dried fruit-free (as well as gluten, grain-free and with options for nut and dairy-free). I’ve also included a Thermomix method.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

If you’re looking to save money across pantry items such as nuts, seeds, flours and meals, I personally shop at The Wholefood Collective – great food at heavily discounted prices, click HERE to take a look.

Spiced Carrot Cake Truffles - These Spiced Carrot Cake Chocolate Truffles are a breeze to make and seriously delicious. The blend of spices, orange and chocolate is divine. They are gluten, grain and egg-free with options for dairy and nut-free.

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4.91 from 10 votes

Spiced Carrot Cake Chocolate Truffle

These delicious truffles have a beautiful flavour - I think the carrot, cinnamon, orange and chocolate is a divine combination.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Dessert, Snack

Servings: truffles

Author: Georgia Harding

Ingredients

Raw carrot cake filling

150 g carrot/s -peeled and chopped into pieces
165 g almond meal (1½ cups)
85 g rice malt syrup or honey (¼ cup)
1½ tbsp ground cinnamon
1 tsp vanilla -powder, extract or essence
1 orange/s -zest (just the orange part, no bitter white pith). You can alternatively use one drop of wild orange essential oil (this adds a gorgeous flavour)
2 tbsp coconut oil -melted
75 g walnuts (¼ cup) chopped

Chocolate coating

200 g dark chocolate -70-85% cacao, broken into pieces
1 tbsp coconut oil

Instructions

Raw carrot cake filling

Place the carrot in a food processor and finely grate (if grating by hand you need to use the absolute finest side of the grater). Thermomix 10 seconds, speed 5.
Add the almond meal, sweetener, cinnamon, vanilla, orange zest (or oil) and coconut oil and mix until well combined. Thermomix 10 seconds, reverse speed 3.
Fold in the walnuts. Thermomix 5 seconds, reverse speed 2.
Roll into balls and place on a tray lined with a baking sheet. If the mixture is too wet to roll into balls, either add a little more almond meal or chill in the fridge to firm. It is a moist mixture (not sticky), but should be able to be formed into small balls (approx. 20).
Place in the freezer for 30 minutes or until firm.

Chocolate coating

To make the chocolate coating, bring a small amount of water to boil in a small pot, then turn off the heat. Place a bowl over it and add half the chocolate. Stir to melt then add the coconut oil.
Add the remaining chocolate and stir until completely melted.

Assemble

Remove the carrot balls from the freezer.
To assemble the truffles, use two forks to toss the carrot balls in the melted chocolate until coated and place back on the lined tray.
Once they are all coated, pop the tray into the fridge for 5 minutes to set. If you'd like, you can drizzle any remaining chocolate across the truffles (as pictured).

Store

In the fridge for up to 3 days or freeze for a couple of weeks.

Notes

Dairy-free

Make raw chocolate to coat or use a dairy-free chocolate.

Nut-free

Sub the almond meal with sunflower seeds, toasted and ground to a meal. Sub the walnuts with whole sunflower seeds.

Coconut-free

Replace the coconut oil with ghee or butter.

Fructose-friendly and vegan

Choose rice malt as your sweetener.

I really hope you LOVE these delicious truffles. To help my recipes to reach more people and support me on my mission to inspire a healthier world, please star rate this (or any other recipe) or leave a comment. It will be very much appreciated. G x

Smashed Potato and Vegetable Bake

March 7, 2018 | Budget Friendly, Make-ahead Meals, Side dishes, Vegetarian

I originally developed this Smashed Potato and Vegetable Bake recipe for WellBeing’s EatWell Magazine – a simple, flavoursome take on meat and three veg (with more of an emphasis on veggies). Trust me, there’s nothing bland about these carrots, peas and crunchy potatoes.

For some reason when I think of meat and three veg I think back to my days living in Ireland and visiting one of my hubby’s distant aunts who would always serve up meat and three veggies for lunch or dinner when we visited. The veg part was always mashed swede (turnip), mashed potato and carrots or peas. I was a pescatarian back then which used to throw her into such a spin (but I was happy and grateful for the veggies which were always well seasoned and slathered in butter, just the way I like them).

I love to make this one tray side dish when I’m entertaining a crowd, it’s a bit more interesting than simple roast spuds.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

This Smashed Potato and Vegetable Bake is a simple one dish side that's perfect for a family meal or entertaining a crowd. Recipe gluten and grain-free and includes variations for dairy-free, vegan and vegetarian.

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5 from 8 votes

Smashed Potato and Vegetable Bake

This bake is such delicious side dish with lots of lovely flavours and textures. It's great to serve at a BBQ or when entertaining a crowd. Check out the variations below for vegetarian and vegan.

Prep Time10 mins

Cook Time50 mins

Total Time1 hr

Course: Side Dish

Servings:

Author: Georgia Harding

Ingredients

16 Kipfler potatoes - scrubbed clean (or any small potato that roasts well)
4 tbsp olive oil - extra virgin (or melted ghee)
16 dutch carrots - peeled and trimmed
1 tbsp fresh rosemary leaves - chopped
4 clove/s garlic - crushed
1½ tsp sea salt - or to taste
Ground black pepper -to taste
8 slice/s prosciutto
150 g peas (1 cup) frozen
60 g sour cream (¼ cup) or creme fraiche (optional)

Metric - US Customary

Instructions

Pre-heat your oven to 200°C/395°F (fan-forced).
Boil the potatoes until starting to soften (almost cooked through). Depending upon the size of your potatoes, this will take about 10-20 mins.
Drain the potatoes well.
Place 2 tbsp of the olive oil into a large baking tray. Add the potatoes and with the back of a fork, partially crush them.
Scatter over the carrots, rosemary and garlic.
Drizzle with the remaining olive oil and season with salt and black pepper.
Bake for 20 minutes then add the prosciutto and cook for a further 15 mins.
Defrost the peas by sitting them in boiling water. Drain well.
Once the potatoes and prosciutto are crispy, remove from the oven and scatter over the peas.

Serve

Serve immediately with the optional creme fraiche or sour cream.

Make-ahead

Re-heat in a low oven until just hot.

Store

Store in an airtight container in the fridge.

Notes

Dairy-free

Replace the cream with coconut yoghurt or Cashew Cream.

Vegetarian

Simply omit the prosciutto

Vegan

Omit the prosciutto and replace the cream with Cashew Cream.

Garlic-free

Replace the garlic with ½ teaspoon smoked paprika and a pinch of chilli.

For lots more sides and salad inspo, take a look at my hugely popular ebook ‘Well Nourished Sides and Salads’ - where vegetables become the hero of the dish!

It’s great value at just $9.95, click HERE to take a look.

I'd love to hear how you enjoy this delicious bake - once again please post your feedback or any questions below G x

Lemon Mustard Lentils, Cauliflower, Carrots & Kale

December 6, 2017 | Budget Friendly, Make-ahead Meals, Side dishes, Vegetarian

A satisfying meal for me is always about serving a variety of flavours and textures. Whilst I enjoy a small serving of protein, I love to load my plate with loads of plant derived goodness. This Lemon Mustard Lentils, Cauliflower, Carrots, Kale is a super tasty side or a nourishing vegan meal.

Health benefits

If you look closely at the diets of long living cultures around the world, the one thing they have in common is that they all include lots of vegetables in their diets as well as beans, pulses and legumes. Puy lentils are a brilliant source of protein, fibre and many phytochemicals that help to prevent disease. Combined with three veg, spices and olive oil, this really is a very nourishing dish.

If you’d like more inspiration for interesting ways to make veggies shine in all their deliciousness, take a look at my ebook Well Nourished Sides and Salads. It’s just $9.95 and full of goodness that the whole family will love. Click HERE to find out more.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.

If you’re looking to save money across pantry items such as nuts, seeds, flours and meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (and home delivered), click HERE to take a look.

Lemon Mustard Lentils, Cauliflower, Carrots, Kale - This Lemon Mustard Lentils, Cauliflower, Carrots Kale is a delicious side or vegan meal. A nourishing addition to any healthy dinner table.

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5 from 4 votes

Lemon Mustard Lentils, Cauliflower, Carrots and Kale

This delicious vegetarian meal or side is a super nourishing addition to any dinner table.

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Course: Main Course, Side Dish

Servings:

Author: Georgia Harding

Ingredients

400 g cauliflower (approx. half head)
400 g Dutch carrots - peeled & trimmed to leave 2cm stem
1½ cups cooked Puy lentils (see legume-free below)
1 bunch/s kale - leaves stripped off the stems & torn

Mustard marinade

1 tbsp mustard seeds
2 tbsp olive oil - extra virgin
1 tbsp honey (or maple syrup for vegan)
1 lemon/s - zest

Dressing

4 tbsp olive oil - extra virgin
1 lemon/s (large) juice and zest
1 tsp sea salt - or to taste
Ground black pepper - to taste
1 clove/s garlic - crushed

Instructions

Preheat the oven to 180°C/350°F (fan-forced).
Make the marinade by grinding the mustard seeds using a mortar and pestle (or high speed blender) until the seeds are almost ground. Add the remaining marinade ingredients and mix until combined.
Break the cauliflower into florets and add to a bowl with the carrots. Add the mustard marinade and combine thoroughly so that all the vegetables are coated.
Spread the vegetables out on a baking tray in a single layer and roast for 40 mins, or until the vegetables are tender and just beginning to brown.
Meanwhile, make the dressing. Place all of the ingredients into a jar and shake to combine.
Place the cooked lentils and kale in a serving dish. Pour the dressing over the lentils and kale and toss well. Sit at room temperature whilst the vegetables continue to cook.
When the vegetables are ready, toss them through the lentils/ kale and serve immediately.
You can also make this ahead. Store in the fridge and allow to come down to room temperature prior to serving.

Store

Store in an airtight container in the fridge.

Notes

Legume-free

Replace the lentils with quinoa, rice or buckwheat.

Garlic-free

Replace the garlic with a pinch chilli powder and ground cumin.

I'd love to hear how you enjoy this recipe. Post a comment below and let me know (or even just give it a star rating).

Carrot Cake Pancakes

March 23, 2016 | Baked Sweets, Breakfast

I thought a special Easter-inspired breakfast (or snack) was in order this week – I’m sure the Easter bunny will approve these Carrot Cake Pancakes! These lovely spiced pancakes are straight forward to make and served with the Spiced Cream Cheese, are just delicious.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

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4.85 from 13 votes

Carrot Cake Pancakes (with spiced cream cheese)

These Carrot Cake Pancakes (with spiced cream cheese) are a delicious twist on regular pancakes and a great way to include vegetables in your breakfast.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Breakfast

Servings:

Ingredients

200 g carrot/s (2 cups) finely grated
120 g wholemeal spelt flour (1 cup)
¼ tsp ground cloves
1 tsp ground cinnamon
½ tsp bicarbonate of soda
1 tsp baking powder
¼ tsp sea salt
1-2 tbsp coconut sugar or rapadura
2 free-range or organic egg/s
1 tsp vanilla -powder or essence
180 g full-fat natural yoghurt (¾ cup) or coconut yoghurt
60 ml milk (¼ cup) of your choice

Spiced Cream Cheese

250 g quark, labne, coconut yoghurt or cream cheese (1 cup)
1 tbsp maple syrup
1 tsp ground cinnamon

Instructions

Grate your carrot either by hand or in the Thermomix, 3 seconds speed 4 or until finely grated. It needs to be finely grated so it cooks through (otherwise they will be crunchy).
Add the flour, spices, bicarb, baking powder, salt and sugar. Mix to combine (Thermomix reverse, 5 seconds, speed 3).
Now add the egg, vanilla, yoghurt and milk and mix to just combine (Thermomix reverse, 5 seconds, speed 3).
Cook in a little butter, ghee or coconut oil in a hot pan, but turn it down to a low to medium heat flipping once the mixture bubbles. Try not to cook to fast (on a high heat) as you want to give the carrot a little time to cook.
To make the spiced cream cheese simply mix all the ingredients together.

Serve

Serve the pancakes stacked with the cream cheese between.
Lovely with extra fruit and nuts too.
Drizzle with maple if required.

Store

Store in an airtight container in the fridge.

Notes

Gluten-free

Replace the spelt with a good quality gluten free flour.

Dairy-free

Choose the dairy-free options above (coconut yoghurt and coconut oil to cook in).

Chocolate

Add a tablespoon of cacao powder to make them chocolatey.

I'd love to hear how you like these yummy pancakes. Post a comment or rate this recipe.

Moroccan Carrot Salad

March 18, 2014 | Salads, Vegetarian

This vegan, gluten, grain and dairy-free Moroccan Carrot Salad is a real hit with adults and kids alike. It is easy to make, sweet, fresh and super nutritious. I think it is perfect with grilled or BBQ’d meat for a mid-week meal or a gathering.

Why is it healthy?

The carrots provide an antioxidant and beta-carotene hit. Capsicum and lime are a wonderful source of vitamin C and the coriander and parsley are nutritious detoxifiers. The cinnamon is also wonderful for stabilising blood sugar cravings. A lot of nutrition from one simple little salad.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

If you’re looking to save money across pantry items such as nuts, seeds, flours and more, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to check them out.

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5 from 8 votes

Moroccan Carrot Salad

This fresh, delicious Moroccan Carrot Salad is sure to please a crowd (or just your family). Kids really love the sweetness of this carrot dish.

Prep Time15 mins

Total Time15 mins

Course: Salad

Servings:

Ingredients

4 carrot/s (large) peeled and grated
40 g flaked almonds (½ cup) or sunflower seeds or pepitas (or a mixture)
20 g currants -sultanas or raisins (optional) (2 tbsp)
1 red onion/s (small) halved and sliced or 4 spring onions, white part finely sliced
1 red capsicum/s -thinly sliced
½ bunch/s fresh coriander leaves -or parsley or mint leaves (or a mixture), leaves picked

Dressing

30 ml olive oil -extra virgin (2 tbsp)
1 lime/s -juice (zest optional)
5 g coconut sugar or rapadura (1 tsp)
1 tsp ground cinnamon
½ tsp ground cumin
Sea salt and freshly ground black pepper -to taste
¼ tsp ground ginger (optional)
Chilli flakes -to taste (optional)

Instructions

Lightly toast the nuts and/or seeds under a slow grill (watch carefully so as not to burn). Mix all salad ingredients together in a serving bowl.
Add all of the dressing ingredients to a small jar, make sure the lid is on tightly and shake well to combine. Toss the dressing through the salad just prior to serving.

Store

Store in an airtight container in the fridge.

Notes

Low-fructose

Use stevia or rice malt syrup as a sweetener in the dressing (to replace the rapadura or coconut sugar) and omit the dried fruit.

Nut-free

Omit the nuts and just use seeds.

Onion-free

Replace the onion with 5 thinly sliced radish.

Fructose friendly

Omit the dried fruit and replace the sugar with rice malt syrup.

Add beetroot

Add a small peeled and grated beetroot to this salad for more nutrition and extra deliciousness.

Fussy kids

Finely chop the coriander, parsley or mint leaves (or omit). A grated apple may help fussy eaters enjoy this salad even more.

Make a meal of it

Add some grilled meat, boiled or poached eggs or tempeh. Feta or goat cheese works well too!

For lots more sides and salad inspo, take a look at my hugely popular ebook ˜Well Nourished Sides and Salads’- where vegetables become the hero of the dish! It’s great value at just $9.95, click HERE to take a look.

I'd love to receive your feedback and comments. Please post your comments below!

Carrot Cake Slice

August 20, 2013 | Baked Sweets, Healthy Lunchbox

This simple nut-free carrot cake recipe offers a little veg and a lot of nourishment in the form of a sweet treat. Guaranteed to delight even fussy little (and big) people.

Health benefits

The carrot is obviously a great start. A little-hidden veg is a good thing. The spelt flour is a low gluten source of fibre. The seeds boost the protein, essential fat and mineral profile of the slice. The rapadura is a mineral rich sweetener and preferable over refined sugar. The orange zest is a great immune booster.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

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4.95 from 19 votes

Carrot Cake Slice

This delicious Carrot Cake Slice is easy to make and with a serve of vegetables, is a great edition to the kids lunchbox.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Snack

Servings:

Ingredients

1 carrot/s -large (about 140g) grated
70 g currants (½ cup) or sultanas or raisins
115 g wholemeal spelt flour (1 cup)
70 g mixed seeds (½ cup) ground. I grind sunflower, sesame, linseeds and pumpkin seeds but any combo will work. Can also use a nut meal, but no longer nut-free.
60 g coconut sugar or rapadura (¼ cup)
1 tsp bicarbonate of soda (please measure carefully)
1 tsp baking powder
1-2 tsp ground spices (whatever you like eg; cinnamon, cardamom, ginger, mixed spice)
120 g butter (½ cup) melted (or macadamia oil)
3 free-range or organic egg/s
1 orange/s - zest (take care not to include the white pith which can be bitter)

Instructions

Preheat your oven to 150℃/300°F (fan forced). Line a small 20 x 30cm tin with greaseproof paper.
In a mixing bowl mix the carrot, dried fruit, and all dry ingredients.
In a small bowl or jug beat the eggs, butter or oil and zest together.
Add to the dry ingredients and mix until just combined.
Pour into the tin and bake for 20 - 25 minutes or until firm to touch in the middle.

Thermomix method

Grind your seeds, 30 sec, speed 8. Set aside. If you are grinding your own gluten or grain-free flour do this now also.
Weigh and grate your chopped carrot, 5 seconds, speed 5. Set aside.
Melt the butter, 1 minute, 80 degrees, speed 4.
Add the eggs and zest and mix 30 seconds, speed 5.
Add the carrot and dried fruit and mix, 30 seconds, reverse speed 3.
Add the flour, seeds, sugar, spices, bicarb and baking soda. Mix 5-10 seconds until just combined (scraping the sides), speed 4. Don't over-mix as it will become tough.

Time saving tip

I use a lot of ground seeds in my baking. One, because my lunchbox treats need to be nut free and secondly because seeds are very nutritious. For example, pepitas are a rich source of zinc, a mineral that often assists fussy eaters. So instead of supplementing to improve their desire and palate for food, include pepitas where you can. My kids aren't a fan of their flavour so I grind them. If you plan to use them this way, you can grind a small batch of one or a mixture of seeds to keep in the fridge in an airtight glass container ( a jar is good).

Cakes gone 'green' (or flecked green)

You may have noticed that your seed containing cakes or cookies turn or fleck 'green'.
I can explain...Sunflower seeds contain chlorogenic acid which reacts with the baking powder and bicarb when it's heated and turns various shades of green when cooled.
To reduce the ‘shrek-look’ you can reduce the baking powder or bicarb (by about a third) or add 2 tsp lemon juice or vinegar to the wet ingredients. But remember - even if they do turn green, they are completely safe to eat. You might even like to use this as a way to turn cakes green on purpose?

Store

In an airtight container or it can be frozen in an airtight container or bag.

Notes

Make it nutty

If you want to add half a cup of walnut halves or pecans to this cake, feel free though obviously it wouldn't be nut-free or suitable for school lunches.

Dairy-free

Replace the butter with macadamia oil, though now not nut free.

Gluten-free

Replace the spelt with half rice, half buckwheat flour (or another GF flour).

Grain-free

Replace the spelt flour with 100 gram (1 cup) almond meal (now not nut-free).

Don't want to grind the seeds

Replace with almond or hazelnut meal or LSA, though now not nut free.

Low-fructose

Replace the rapadura with 80 -100gram brown rice syrup. Replace the dried fruit with coconut.

Chocolate version

Omit the dried fruit and zest and add 30 gram of cacao powder at stage 6 of the method.

After more healthy lunchbox inspiration?

My best selling ebook The Well Nourished Lunchbox has you covered and is choc-a-block full of healthy lunchbox inspiration - and not just sweet but heaps of savoury crackers, sandwich-free lunch recipes and so much more. In fact, it's 150 pages of goodness!

Click HERE to find out more about this fabulous ebook (and read the many, many reviews).

Do you like this recipe? Let me know, or post a question in the comments below or rate the recipe.

Hummus – much more than a dip!

August 1, 2013 | After School Snacks, Dips, Sauces and Dressings, Healthy Lunchbox, Savoury Snacks

This is my recipe for a deliciously healthy hummus, of course with some interesting variations and colours too. There’s more to hummus than just a dip, so check out the variations below. I like my hummus to have a creamy consistency, but if you prefer it a little course, then just process it less.

Health benefits

The chickpeas are a high fibre, protein rich legume with a decent mineral profile (including good amounts of iron). The tahini is also a good source of protein and very rich in calcium. The lemon, garlic, and spices will strengthen your immune responses and the olive oil is a rich source of monounsaturated fat. Why wouldn’t you eat it?

WARNING! Most shop bought hummus, contain dangerous vegetable oils, so please make your own. For more about why you must avoid vegetable oils, click here.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

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5 from 4 votes

Hummus - much more than a dip!

This Hummus is delicious and I share loads of variations and ways to enjoy it beyond a dip.

Prep Time15 mins

Total Time15 mins

Course: Snack

Servings: cup

Ingredients

425 g can chickpeas - drained and rinsed
1 clove/s garlic - finely diced or crushed
4 tbsp hulled tahini - halve if using unhulled
1 lemon/s - juice (zest optional)
2 tbsp water - or the liquid from the can (aquafaba) makes it extra creamy
2 tbsp olive oil - extra virgin
½ tsp ground cumin
½ tsp ground cinnamon
½ tsp sea salt - to taste
Ground black pepper - to taste

Instructions

Add all of the ingredients into your food processor and process until smooth and creamy. You may have to scrape down the sides a few times to get an even consistency.
Serve drizzled with more olive oil and sprinkle with sesame seeds or dukkah.
Alternatively, try one of my variations below.

Thermomix

Add the garlic and chop, 5 sec, speed 6.
Add the chickpeas and process 5 sec, speed 5.
Add the rest of the ingredients and process, 10 seconds, speed 4 scraping down the sides a few times.

Store

Drizzle a layer of olive oil over the hummus to seal it. Store in an airtight container in the fridge.
Can also be frozen.

Notes

Sesame-free

Replace the tahini with natural yoghurt. This also makes it a lot more creamy (and more like a store bought hummus according to my recipe testers).

Garlic-free

Simply omit (the cumin and chilli will do for flavour).

Roast beetroot hummus

Add a small roasted beetroot and a tablespoon of yogurt to your processor for a pretty pink, very nourishing dip. This is lovely with coriander leaves too.

Carrot or pumpkin hummus

Add steamed or roasted carrot or pumpkin and process through with the other ingredients.

Green supreme

Blend through some greens, either herbs like coriander or basil, or even kale or spinach.

Make a sauce or dressing

Mix equal parts hummus to yogurt and use as a sauce over lamb, chicken, fish, vegetables or salad. You may also like to add a little extra lemon or some lime. Add a teaspoon of cumin for a lovely Moroccan or Indian accent.

On toast

Spread on toast with slices of tomato and /or a mound of leafy greens, is delicious and a very healthy breakfast, lunch or snack. You can even add a poached egg for extra protein.