1 can (500g) chickpeas, rinsed and drained, or soak 8 dl chickpeas overnight and cook with 1/2 teaspoon baking soda. Will give around 4 dl cooked chickpeas.
½ teaspoon baking soda
Juice from 1-2 lemons
1/2 preserved lemon, roughly chopped (its adds extra flavor but works fine without) 1 medium-to-large clove garlic, roughly chopped
Handful fresh herbs like parsley or coriander rinsed and chopped.
½ teaspoon fine sea salt
1 dl tahini
2 to 4 tablespoons ice water, more as needed
1 tablespoon ground cumin
2 tablespoon extra-virgin olive oil
Optional: Drizzle a good amount of extra-virgin olive oil and sprinkle with ground sumac, paprika and/or cumin.
Place the canned chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds.
Or cover 8 dl dried chickpeas in water and soak overnight. Next day add baking soda and boil until very soft and the skin begin falling of. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. (I prefer to peal them if I have time but it’s not necessary in this recipe due to the use of baking soda)
Meanwhile, in a food processor, high-powered blender or high-powered stand mixer combine the lemon juice, preserved lemon, garlic, sea salt and the fresh herbs if you wish. Process until the garlic, preserved lemon and herbs are very finely chopped.
Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
While running the food processor, drizzle in 2 tablespoons cold water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra thick to begin with, you might need to add 1 to 2 tablespoons more cold water.)
Add the cumin and the drained, soft chickpeas to the food processor. While blending, drizzle in olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more cold water by the tablespoon if necessary to achieve a super creamy texture.
Taste, and adjust. Add more salt, lemon, cumin or tahini as you prefer.
Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with olive oil, ground sumac, paprika and/or cumin. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.
Serve with flatbread, freshly baked bread or with assorted vegetable sticks like cucumber, paprika, carrot and celery.
28 cm with removable bottom
Raw cake, No bake, Gluten-free, Healthy,
Vegan, Natural sweetened, Child friendly
Way Better Than Snickers Tart
(Raw cake, Natural sweetner, No bake, Gluten free, Vegan)
270 g (2 cups) natural cashews (soaked overnight than drained) ¼ tsp sea salt
50 g smooth peanut butter
30-40 ml agave
13 dates pitted
260 g smooth peanut butter
150 g chilled full-fat canned coconut milk or alternative plantbased milk 75 ml pure maple syrup
¼ tsp sea salt
100 g roasted peanuts
260 g full-fat coconut cream, or look for the highest % of coconut extract, the higher the more cream
70g cacao powder
45 ml pure maple syrup double if using taller pan
50 g cocoa butter double if using taller pan
¼ sea salt
80 g roasted peanuts
Line the bottom of a tart tin with a removable base with parchment paper (mine is 28 cm in diameter).
Add the cashews and salt to your food processor and blitz to a fine crumb. Add the peanut butter and agave, blend until the mixture starts to form a dough-like consistency. If the dough crumbles when pressing together than add more agave.
Spread the dough out evenly and press it firmly into the base and sides of the tin using a flat bottomed glass or spoon. Set it aside in the freezer.
Add every ingredient except the roasted peanuts, to your high-speed food processor or blender and blitz until smooth without lumps. Spread the peanut caramel out onto the base of the tart and smooth it out using a spatula. Finally spread 100g of roasted peanut on top of the caramel and set the tart aside in the fridge.
Place the cocoa butter in a heat-resistant bowl and heat it slowly on top of a boiler with water. Add coconut cream, cacao powder, agave and sea salt in a bowl. Whisk until smooth and thick (thick enough to still be able to spread/pour it). Taste and add more sweetener or cacao powder if needed. Spread it on top of the caramel. Place the tart into the freezer for about 1-2 hours and decorate with chopped roasted peanuts, return to the freezer for another 2-3 hours or until the filling is solid. Carefully remove the tart from the tin. Enjoy!
Left overs can be stored in the fridge for up to 2 weeks. In the freezer it can be stored for up to 2 months.