Sharing a table full of good food is such a joy and really does bring people together! Be creative with the elements you combine and be sure to make this nutty hummus (or even the red pepper version in the tips) and delicious caramelised onions the next time you entertain family and friends.
Makes about 500 ml
- 1 x 400 g tin chickpeas, drained but keep the liquid
- 80-100 ml tahini (see tip)
- 80-100 ml fresh lemon juice
- 15 ml (1 tbsp) finely grated lemon rind
- 30 ml (2 tbsp) Westfalia Plain Avocado Oil
- 30 ml (2 tbsp) Westfalia Garlic Flavoured Avocado Oil
- salt and pepper, to taste
- Place chickpeas in a food processor with the tahini, lemon juice and rind, avocado oils and 60-75 ml (4-5 tbsp) of the reserved liquid and blend until smooth. Alternatively, place ingredients in a bowl and use a stick blender to blend.
- Add more of the reserved liquid, if necessary, until the mixture is to your preferred consistency. Season to taste, mix again and spoon into a bowl. Alternatively, keep in a sterilised jar and refrigerate for 2 days, until ready to serve. See the Roasted red pepper version below.
- Roasted red pepper hummus: Preheat oven to 220 °C. Mix 15 ml (1 tbsp) Westfalia Plain Avocado Oil and 15 ml (1 tbsp) balsamic vinegar. Slice 1 large red pepper (about 250 g), seeded, into quarters. Toss peppers in the oil mixture. Place on a baking tray and roast for 10-15 minutes until peppers are cooked and begin to soften and brown slightly on the edges – take care that they don’t burn. Cool slightly. Using a food processer blend the roasted red peppers with the hummus until smooth. Refrigerate and use within a day.
- The consistency of different brands of tahini can vary quite a bit. Make sure to give the jar or container a good stir before you measure it off, as it is often thicker at the bottom. If the tahini is quite thin, start with less and add more as you blend, to reach the desired consistency.
Basic caramelised onions
Makes about 250 ml
- 15 ml (1 tbsp) Westfalia Plain Avocado Oil
- 2 large onions, halved and thinly sliced
- 2,5 ml (½ tsp) caraway seeds (optional)
- 20 ml (4 tsp) soft brown sugar
- 20 ml (4 tsp) balsamic vinegar
- salt and pepper, to taste
- Heat avocado oil in a large frying pan over a medium temperature and sauté the onions with the caraway seeds, until soft (it’s easier do this in batches if your pan isn’t big enough.)
- Add the sugar and vinegar and sauté the onions until completely soft and caramelised – about 10-15 minutes. Season to taste.
- Serve hot or at room temperature. These keep for a long time in a sterilised glass jar in the fridge.
Sharing platter: Serve the Roasted red pepper hummus and Caramelised onions with your favourite cheese like a matured cheddar or brie. A multiseed baguette or bread will be delicious. Fill the platter and table with other ingredients like nuts, dried mango, fresh veggies, like blanched beans, tomatoes and cucumber. Fruit like pears or grapes and cold meats of your choice are all great for sharing. Add a bowl or your favourite Westfalia Guacamole – perfect for spreading, dolloping, dipping and dunking.