Let’s be honest. A bowl of raw chopped veggies is a bit… plain. You know you should get excited about eating this healthily, but if even you hesitate, then how to get the kids on board? “It’s really good for you” does not necessarily spark enthusiasm. Cutting them into “fun” shapes or making cute veggie faces is just desperate. Tricking them might have worked when they were toddlers – “darling, have another green French fry” or “it’s a crunchy sausage” were some of my white lies – but these days, I have a new secret weapon.
Introducing Chip’n’dip Moroccan style: My Awesome Black-eyed Bean Hummus, a more nutty and earthy tasting version of the classic chickpea hummus. More interesting than hummus-hummus, if you ask me.
Tere’s no need to cook these beans from scratch. Just grab a 400ml tin. It’s the garlic, lemon and tahini that make this hummus moreish. Drizzle a bit of olive oil on top and garnish with chopped parsley or smoked paprika. It makes a great snack or a quick starter to prevent that state of HANGRYNESS before dinner is ready. You can keep it in the fridge for up to a week and the leftovers can be used as a handy sandwich spread.
Bowl of raw veggies, anyone?
Yields 4 portions
Simple, creamy, moreish. Eat with celery sticks, chopped carrots, fennel or any other vegetable in your fridge.
5 minPrep Time
5 minCook Time
10 minTotal Time
- 1 can black-eyed beans, drained and rinsed
- 1 garlic clove
- juice of 1/2 a lemon
- 2 heaped tablespoons tahini
- 3 tablespoons olive oil
- salt, to taste
- 1 tablespoon chopped parsley, smoked paprika or cayenne to garnish
- Drop the garlic clovesin a food processor fitted with the steel blade and process until finely minced.
- Add the beans, tahini, lemon juice and process until pasty.
- With the motor running, slowly drizzle in olive oil until a creamy mixture is formed. Season with salt and additional lemon juice, if necessary.
- if you like a softer texture, add a couple of tablespoons of the bean liquid or a dollop of plain yoghurt
- Sprinkle the top with paprika, parsley or cayenne, and drizzle with a little more olive oil.
- I am kind of in love with my food processor, so this is yet another occasion where I can admire how perfectly mess-free and scarily efficient it is. If you haven't got one, just mix the lot with a stick blender!