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What you’ll need
(Makes 1 small bowl)
1 bunch basil
70g cashew nuts
1 squeeze lemon juice
1 small garlic clove
25g grated parmesan (for vegan option, substitute parmesan for 25g nutritional
yeast flakes)
1-2 tablespoons olive oil
Pinch of salt
Method
1. Put all your ingredients into a food processor, and let it whizz!
2. Stop every ten seconds or so, to scrape the sides back into main mixture.
3. If it’s not turning creamy enough add up to a tablespoon of water, and a little bit of oil.
4. Serve in ramekin with crackers, carrots, bread or whatever takes your fancy
What you’ll need
Makes 1 large bowl
Handful of chestnuts (you can buy these in
a pouch, already peeled and cooked)
1 red onion
1 tsp butter (use olive oil to make it vegan)
1 tbsp sugar (any type is fine)
1 tsp balsamic vinegar
1 tin of chickpeas, drained
1 tbsp tahini
Method
1. Chop the onion, and caramelise in a pot/pan with the butter, sugar, and balsamic vinegar. Cook until the onions are soft.
2. Add your drained chickpeas, tahini, caramelised onions and chestnuts into a food processor. Add salt to taste.
3. Whizz until the texture is smooth, like hummus. If it’s feeling too dry, add olive oil or a teaspoon of water.
4. Serve and eat with your choice of cracker, crisp or vegetable.