Aubergine Chutney, Coconut Chickpea Hummus with Quinoa

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This dish has three main components and makes for a delicious light lunch or a starter. Of course, the chutney and hummus can be used on their own too. The toasted coconut/nuts/seeds in the hummus gives a wonderful crunch to each bite! A must try!!

1.Aubergine Chutney
2 aubergines, finely chopped
1 red onion, finely chopped
2 garlic cloves, crushed
olive oil

½ tsp curry
½ tsp turmeric
2 tbsp white wine vinegar
1 tsp agave syrup
1 tbsp soy sauce

50 ml water
50 ml olive oil
75 ml coconut cream

Shredded basil.

1. Sauté the onion, garlic and aubergine over low heat until soft.
2. Add the spices, vinegar, agave and soy sauce. Stir for a few minutes.
3. Add the liquids and simmer 10-15 minutes.
4. Lastly, stir in the basil.

2.Coconut Chickpea Hummus

100 ml un-peeled almonds, chopped
75 ml shredded coconut
75 ml sunflower seeds
salt and pepper

400 g cooked chickpeas
2 tsp chili flakes
1 tsp smoked paprika
1 lemon, zest and juice

1. Toast the almond, coconut and sunflower seed in a pan. Season. Set aside.
2. Combine the chickpeas, chili, paprika and lemon in a blender and run until well blended. Add some water (or juice from the chickpeas) if it is too thick. It doesn’t have to be smooth.
3. When done, turn off the blender and stir in the toasted mix.

3.Quinoa
200 ml quinoa
500 ml water (or vegetable broth)
salt and pepper
1 bay leaf
1 garlic clove, whole

1. Wash the quinoa and combine all ingredients in a pan
2. Cook the quinoa for 12-15 minutes
3. Discard the bay leaf and garlic

4.Plating.
Rocket salad
Tomato
Olive oil

1. Plate on rocket salad with tomato sliced.
2. Chop some rocket salad and sprinkle on top together with some olive oil.

Lemony Coriander Hummus

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This hummus is easy to make your own, bursting with fresh coriander/cilantro and lemon flavours. The hummus can be served as a dip or as a sauce. Here I’ve simply made individual servings as starters (with some crackers on the side). Enjoy! (This is a low fodmap recipe.)

The hummus:
400 g canned (or soaked and cooked) chickpeas, drained
2 lemons, juice
150 ml loosely packed fresh coriander
1 tsp toasted sesame oil
A pinch of salt
(a few drops of agave to bring out the flavour, optional)
Some olive oil, if needed, so create a softer texture. (to be added last, if needed)

To serve:
½ of lemon per person
1 coriander leaf per person
(optional, some olive oil to drizzle over the dish)

1. Place all the ingredients for the hummus in a mixer and run until smooth.
2. Taste and add more coriander or lemon if needed.
3. Take half a lemon and cut off a small piece of the base so that it can steadily stand on a plate.
4. Cut of a thin, long strand along the top of the lemon (see photo) and keep it attached at one end. Make a knot on the lemon strand.
5. Using a small ice cream scoop, melon baller or similar, create little balls, flatten the base and place on top of the lemon.
6. Add a fresh leaf of coriander on top.

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Nutty Bite Sized Pies

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This recipe provides a great base for a lot of different toppings. By adding some cinnamon you can even make it as a base for a dessert, maybe cheesecake?
Here I’ve made it with two different toppings. You might recognize some of the ideas from an earlier recipe “Nutty Guacamole Pie”.

300 g toasted (blanched) almonds
1 red apple
1 large sweet potato
2 carrots
50 ml lemon juice
Salt

1. Mix all in a blender.
2. Spread into pie tin, bake at 175 C for 40 minutes
3. Set aside. Can be refrigerated for later use.
4. When cool, cut into bite size squares.

Topping 1. Red pepper hummus
200 g chickpeas
4 tbsp lemon juice
100 g roasted marinated bell pepper (drained)
2 tbsp Tahini
½ tsp garlic powder
½ tsp smoked paprika powder
A few drops of Tabasco
Salt
Up to 50 ml olive oil

1. Combine all ingredients (except olive oil) in a blender.
2. Run until smooth.
3. Slowly incorporate the olive oil
4. Set aside

Topping 2. Avocado crunch mix.
1 celery stalk, chopped
½ apple, cut into fine cubes
1 avocado, mashed
3 tbsp lemon juice
¼ tsp cayenne pepper

Garnish:
Roasted macadamias or hazelnuts, halved
Rocket salad
Cherry tomatoes, halved

Assembly:
1. Cut base into bite sized portions.
2. Spread with one of the toppings.
3. Garnish.