This is a generic non-recipe for a hummus type protein source. It isn extremely good replacement for meat, as the protein concentration is high, and the smooth texture means it gets fully digested. Add a few spoonfuls of this to a bowl of salad leaves and a slice of bread for a complete and filling meal.
In order to make a flexible recipe we need to understand what makes Hummus, so let’s it break down into it’s constituent parts.
- The protein – gives the dish bulk. This can come from chickpeas, broad beans, lentils, split peas or any other legume.
- The fat – gives it a creamy and slightly sticky texture. Tahini is commonly used for this, but any Nut Butter works equally well as a fat source.
- The oil – makes the protein and fat mix together in that hummus’y way we all love and helps it spread smoothly.
- The flavour – makes it so delicious 🙂 Traditionally garlic and lemon juice is used here. However, chilli, balsamic vinegar, coriander, smoked paprika, wild garlic leaves, and basil are all worthy replacements. Just remember that there needs to be two strong flavours here, of contrasting types e.g. balsamic and chilli, or wild garlic & coriander.
How to make it:
- Select and soak the peas, beans, or lentils of your choice. Once softened, cook them until they are mushy. Don’t add too much water, we aim to have a little left in the pan to moisten things if necessary, not so much that we pour it away along with the flavour.
- Next blend the fat, oil and flavour together first then spoon in the protein bit by bit, blending as you go.
- That’s basically it but once it’s at the right consistency, I like to make it even more flavourful by browning a finely chopped spring onion or shallot in a little coconut fat and stirring it in right at the end.
– Thommy (Food Hub Volunteer)