Paprika Houmous

Ingredients (serves 8-10)

- 2 x 400g soft boiled chickpeas and 1/3 juice from each tin

- juice from 1 lemon

- 1 tsp paprika

- 1 garlic clove

- 1 small tbsp peanut butter

- 1 tsp chilli oil

- rapeseed or olive oil

- salt and pepper

1. Blend everything in a mixer and gradually add the olive oil until nice, creamy consistency forms. Season to taste and add more chilli oil or chilli flakes (if you like it spicy). 

If you're interested in trying some other chickpea dips, scroll down to find my previous posts. Team this dip with the pitta bites below and you've got yourself a good party nibble or snack.

Paprika Potato Salad

Ingredients (serves 4)

- 8 potatoes (I used homegrown ratte potatoes), cut in half or quartered

- 2 tbsp mayonnaise

- 2 tsp paprika or smoked paprika

- juice of half a lemon

- a handful of mixed seeds

- 4 spring onions, chopped

- 1 handful of chopped parsley or coriander

 - 1/2 tsp ground chilli flakes 

- pepper

1. Start by mixing the mayonnaise, lemon juice, paprika and seasoning together in a bowl. 

2. Add the potatoes, mixed seeds and spring onions to the bowl and stir well. 

3. Finally, sprinkle over the seeds and top with the chopped parsley.

Hello Healthy Houmous - Vegan and Dairy Free

This is a super easy recipe. I have used peanut butter as an alternative to tahini, as I feel it gives a better, softer flavour. Plus, peanut butter lasts for ages and is always available.

Ingredients (makes two ramekins)

 - 400g tin of soft chickpeas (I like to use TRS Asia Boiled Chickpeas) with 1/3 chickpea juice

- 2 tsp smooth peanut butter

- 1 clove of garlic

- juice of 1/2 a lemon

- 2 tbsp olive oil

- linseeds or paprika to serve (optional)

1. Blend all the ingredients in a food processor or using a hand blender. 

If you've never tried paprika on houmous, you must! It is a great addition to add flavour and vibrant colour. The other alternative is to sprinkle the houmous with linseeds or sesame seeds.

http://instagram.com/p/b8nLe8uktn/

Spanish Omelette with Spinach, Peas, Ham and Coriander

I bought some tinned new potatoes for the first time and wanted to try them out. They are such a useful item to have in the larder, and when they are opened, they last for a while in the fridge. It's a bonus that they are cheap and taste good!

Ingredients (serves 2)

4 eggs

1/2 contents of tinned new potatoes (8 small potatoes)

2 handfuls of peas

1/2 onion, sliced

1 handful of spinach

1 small bunch coriander, stalks and all, finely chopped

6 slices of ham, chopped

1/2 tsp paprika

a pinch of chilli flakes, or more

vegetable or sunflower oil for frying

grated cheese (optional)

1. Start by thawing the peas and spinach in hot water. 

2. Fry the onions in a small frying pan with a little vegetable oil for a minute and then add the potatoes. Continue frying for a couple of minutes. If the potatoes start to stick in the pan, add more oil.

3. Beat the eggs in a bowl and stir in the other ingredients (apart from the cheese, if using) including the thawed peas and spinach. 

4. Add another tbsp oil to the pan and pour the egg mixture over the onions and potatoes. Cook the omelette with a lid on for 10 minutes and then transfer it to the grill for another 5 minutes (without the lid). If you are using grated cheese, sprinkle this on top of the omelette before putting it under the grill. Make sure the pan is poking out of the oven if it has a plastic handle, or it will melt!

Enjoy!