At this time of the year it is good to have quick tasty healthy recipes that do not need much cooking.
This hummus is a small variation on the traditional recipe and has a fantastic vibrant colour. You need to get flavour in as the chickpeas are a bit bland. We serve this in the restaurant as a snack when people arrive. If you can’t get tahini, put in some extra red pepper instead.
These nutty energy bites will keep in an airtight container in the fridge very well so I always make extra. They are very popular at home. Make sure to get a crunchy peanut butter. I like Harry’s Nut Butter, which is made in Dublin 8.
These kale crisps take minutes to make and always go down a treat. Kale is not that popular a vegetable but you can easily find it in the supermarket and this is a good recipe to begin with. We grow it in our polytunnel for the restaurant.
We have Russian and Tuscan varieties, some curly and some smooth, and it is not difficult to grow.
Happy
Cooking,
Neven
Red pepper and chilli hummus with crispy tortilla chips
1 large red pepper olive oil, for cooking 1 mild red chilli 1 x 400g (14oz) can of chickpeas, rinsed and drained juice of 1 lemon2 garlic cloves, crushed good pinch of ground cumin 100ml (3½ fl oz) light tahini (sesame
seed paste) 5 tbsp water Extra virgin olive oil, for drizzling Pinch of sweet paprika Sea salt and freshly ground black pepperLemon wedges, to garnish
Serves four to six
4-6 soft multiseed flour tortillas Olive oil, for brushing
1. Preheat the oven to 200°C (400°F/gas mark 6).
2. To make the hummus, place the red pepper in a small baking tin and drizzle with a little olive oil. Roast for 20 minutes, then add the chilli and drizzle over a little more olive oil. Continue to cook for another 20 to 25 minutes, until both vegetables are completely tender and nicely charred. Transfer to a polythene bag and leave to cool completely (this will help to steam the skins off).
3. When cool enough to handle, peel both, then cut in half and remove the cores and seeds. Roughly chop the remaining flesh. Place the red pepper and chilli flesh in a food processor with the chickpeas, lemon juice, garlic, cumin, tahini and water. Whizz to a creamy purée and season to taste.
4. Transfer to a bowl and smooth the top with the back of a spoon. Drizzle with the extra virgin olive oil and sprinkle over a little sweet paprika and freshly ground black pepper.
5. To prepare the tortilla chips, place two baking sheets in the oven for about five minutes, until they are well heated. Meanwhile, lightly brush both sides of the soft flour tortillas with olive oil, then cut in half. Cut each half into four triangles and arrange on the heated baking sheets. Place in the oven for three to four minutes, until crisped up and light gold in colour.
6. To serve, arrange the crispy tortilla chips on a platter with the bowl of red pepper and chilli hummus. Garnish with lemon wedges.
Makes 25
100g (4oz) flaked or blanched almonds 50g (2oz) Brazil nuts 50g (2oz) cashew nuts 3 tbsp pumpkin seeds 50g (2oz) dried cranberries, very finely chopped 100g (4oz) desiccated coconut pinch of sea salt 4 tbsp coconut oil4 tbsp honey 4 tbsp peanut butter (no added
sugar or salt) 1 tsp vanilla extract
1. Place the almonds in a food processor with the Brazil nuts, cashew nuts and pumpkin seeds and pulse until finely chopped. Don’t pulse too long – you don’t want the nuts to turn to a paste.
2. Tip them into a bowl and stir in the cranberries with half of the desiccated coconut and a pinch of sea salt.
3. Melt the coconut oil in a pan over a low heat. Once it has melted, remove from the heat and stir in the honey, peanut butter and vanilla extract. Mix well in the pan using a whisk or a fork. Pour this over the nut mixture and stir together until it’s all evenly combined.
4. Leave to harden in the fridge for one to two hours.
5. Use a small ice cream scoop to shape the mixture into balls. Sprinkle over the remaining desiccated coconut or roll each ball in it. Place back in the fridge for two to three hours to firm up. Serve straight from the fridge.
Serves four
1 bunch of kale1 tbsp olive oil ¼ tsp sea salt
1. Preheat the oven to 150°C (300°F/gas mark 2).
2. Line two large baking sheets with parchment paper.
3. Wash the kale and dry it very well. Using a paring knife or kitchen scissors, trim the ribs out of the kale leaves and discard. Cut the remaining kale into pieces, each one roughly 5cm (2in).
4. Place the kale in a large bowl and drizzle over the olive oil. Toss gently but thoroughly, making sure each piece is well coated. Arrange on the lined baking sheets in a single layer and sprinkle with the salt.
5. Bake for eight to 12 minutes, until just crisp. Start checking after eight minutes – it’s important not to overcook the crisps or they’ll burn. I find that some varieties cook faster than others. Remove from the oven and leave to cool for a minute or two, then tip into a bowl and serve immediately.
Read more
Picnic-perfect lunches
Neven Maguire: fresh and spicy summer feast
At this time of the year it is good to have quick tasty healthy recipes that do not need much cooking.
This hummus is a small variation on the traditional recipe and has a fantastic vibrant colour. You need to get flavour in as the chickpeas are a bit bland. We serve this in the restaurant as a snack when people arrive. If you can’t get tahini, put in some extra red pepper instead.
These nutty energy bites will keep in an airtight container in the fridge very well so I always make extra. They are very popular at home. Make sure to get a crunchy peanut butter. I like Harry’s Nut Butter, which is made in Dublin 8.
These kale crisps take minutes to make and always go down a treat. Kale is not that popular a vegetable but you can easily find it in the supermarket and this is a good recipe to begin with. We grow it in our polytunnel for the restaurant.
We have Russian and Tuscan varieties, some curly and some smooth, and it is not difficult to grow.
Happy
Cooking,
Neven
Red pepper and chilli hummus with crispy tortilla chips
1 large red pepper olive oil, for cooking 1 mild red chilli 1 x 400g (14oz) can of chickpeas, rinsed and drained juice of 1 lemon2 garlic cloves, crushed good pinch of ground cumin 100ml (3½ fl oz) light tahini (sesame
seed paste) 5 tbsp water Extra virgin olive oil, for drizzling Pinch of sweet paprika Sea salt and freshly ground black pepperLemon wedges, to garnish
Serves four to six
4-6 soft multiseed flour tortillas Olive oil, for brushing
1. Preheat the oven to 200°C (400°F/gas mark 6).
2. To make the hummus, place the red pepper in a small baking tin and drizzle with a little olive oil. Roast for 20 minutes, then add the chilli and drizzle over a little more olive oil. Continue to cook for another 20 to 25 minutes, until both vegetables are completely tender and nicely charred. Transfer to a polythene bag and leave to cool completely (this will help to steam the skins off).
3. When cool enough to handle, peel both, then cut in half and remove the cores and seeds. Roughly chop the remaining flesh. Place the red pepper and chilli flesh in a food processor with the chickpeas, lemon juice, garlic, cumin, tahini and water. Whizz to a creamy purée and season to taste.
4. Transfer to a bowl and smooth the top with the back of a spoon. Drizzle with the extra virgin olive oil and sprinkle over a little sweet paprika and freshly ground black pepper.
5. To prepare the tortilla chips, place two baking sheets in the oven for about five minutes, until they are well heated. Meanwhile, lightly brush both sides of the soft flour tortillas with olive oil, then cut in half. Cut each half into four triangles and arrange on the heated baking sheets. Place in the oven for three to four minutes, until crisped up and light gold in colour.
6. To serve, arrange the crispy tortilla chips on a platter with the bowl of red pepper and chilli hummus. Garnish with lemon wedges.
Makes 25
100g (4oz) flaked or blanched almonds 50g (2oz) Brazil nuts 50g (2oz) cashew nuts 3 tbsp pumpkin seeds 50g (2oz) dried cranberries, very finely chopped 100g (4oz) desiccated coconut pinch of sea salt 4 tbsp coconut oil4 tbsp honey 4 tbsp peanut butter (no added
sugar or salt) 1 tsp vanilla extract
1. Place the almonds in a food processor with the Brazil nuts, cashew nuts and pumpkin seeds and pulse until finely chopped. Don’t pulse too long – you don’t want the nuts to turn to a paste.
2. Tip them into a bowl and stir in the cranberries with half of the desiccated coconut and a pinch of sea salt.
3. Melt the coconut oil in a pan over a low heat. Once it has melted, remove from the heat and stir in the honey, peanut butter and vanilla extract. Mix well in the pan using a whisk or a fork. Pour this over the nut mixture and stir together until it’s all evenly combined.
4. Leave to harden in the fridge for one to two hours.
5. Use a small ice cream scoop to shape the mixture into balls. Sprinkle over the remaining desiccated coconut or roll each ball in it. Place back in the fridge for two to three hours to firm up. Serve straight from the fridge.
Serves four
1 bunch of kale1 tbsp olive oil ¼ tsp sea salt
1. Preheat the oven to 150°C (300°F/gas mark 2).
2. Line two large baking sheets with parchment paper.
3. Wash the kale and dry it very well. Using a paring knife or kitchen scissors, trim the ribs out of the kale leaves and discard. Cut the remaining kale into pieces, each one roughly 5cm (2in).
4. Place the kale in a large bowl and drizzle over the olive oil. Toss gently but thoroughly, making sure each piece is well coated. Arrange on the lined baking sheets in a single layer and sprinkle with the salt.
5. Bake for eight to 12 minutes, until just crisp. Start checking after eight minutes – it’s important not to overcook the crisps or they’ll burn. I find that some varieties cook faster than others. Remove from the oven and leave to cool for a minute or two, then tip into a bowl and serve immediately.
Read more
Picnic-perfect lunches
Neven Maguire: fresh and spicy summer feast
This is a subscriber-only article
SHARING OPTIONS: