Eczema soothing recipes

September 18, 2019

 

 

 

Hummus trio

 

Makes about 500g/17½oz of each

Prep: 5mins

Cook: 5mins

Equipment: Food processor

 

 

Ingredients

 

For the beetroot hummus:

2 x cooked beetroot

1 x 400g/13½oz tin chickpeas

2tbsp x tahini

4tbsp x olive oil

½ x lemon, squeezed

1tsp x salt

1tsp x nigella seeds

 

1. Peel and roughly chop the beetroot. Place in a food processor with the chickpeas, tahini, a good squeeze of lemon and a sprinkling of salt. Blitz to a rough textured paste - add a little water if the mixture is too thick. Check seasoning and blitz again.

2. Lightly toast the nigella seeds and stir through the hummus

 

 

For the turmeric hummus:

1 x 400g/13½oz tin chickpeas

2tbsp x tahini

4tbsp x hemp oil

½ x lemon, squeezed

1tsp x turmeric 

1tsp x salt

1tsp x chilli flakes

 

3. Place all the ingredients except for the chilli flakes in a food processor and blitz to a rough textured paste - add a little water if the mixture is too thick. Check seasoning and blitz again

4. Sprinkle over the chilli flakes

 

 

For the basil hummus:

25g/1oz x bunch of basil

1 x 400g/13½oz tin chickpeas

2tbsp x tahini

4tbsp x avocado oil

½ x lemon squeezed

1tsp x salt

1tsp x sesame seeds

 

5. Place all the ingredients except for the sesame seeds in a food processor and blitz to a rough textured paste - add a little water if the mixture is too thick

6. Check seasoning and blitz again

7. Lightly toast the sesame seeds and stir through the hummus

 

To serve

Celery, cucumber and carrots

 

Author credit: Camille Knowles

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