This pesto is suitable as a dip, spread or baste. We’re pretty mad on it and go through a batch a week. As noted below, the recipe can be varied to include a greater ratio of cashews for a creamier, richer taste. Our recipe compromises with walnuts, which have a lower saturated fat content and higher omega 3 content. The same can be said for flax seed and olive oil. Savoury yeast flakes are like a vegan Parmesan substitute that are high in B vitamins. For dairy-eaters, Parmesan is fine.
- Juice of 1 lemon
- 1 tablespoon of olive oil
- 2 tablespoon of flax seed oil
- Pinch of savoury yeast flakes
- ½ cup of cashews
- ½ cup of walnuts
- 2 cups of coriander
- Salt & pepper to taste
Cut off the roots of the coriander. Measure out two cups of coriander including the stems. It does not have to be packed tightly, but should not be too loose either. Wash and dry thoroughly (we use a lettuce spinner). Add all the ingredients except the flax seed oil, salt and pepper into a food processor. Pulse the ingredients until it is a paste then blend until smooth. Add the flax seed oil, salt and pepper, and continue to blend for another 10 seconds. Taste to check the salt and pepper content, add more as necessary and continue blending until there are no nut chunks left and is very smooth.
Hummus – gloriously protein filled and so damn tasty that it is devoured by almost everyone, from fussy children to snobby foodies. Although we’ve been making hummus long before becoming vegaquarians, our love of this simple spread has grown exponentially. We seem to make a batch at least once a fortnight; it adds a depth to wraps and sandwiches and is an easy and simple dip for entertaining (or gorging yourself while having a lazy Sunday). As a bonus, not only does homemade hummus taste better, it is cheaper too.
Considered a staple of middle eastern and Arabic cuisines, hummus is generally considered to be a good source of protein, iron, magnesium, and vitamin B-6; depending on the amount of tahini you use, it also offers calcium, but at relatively low levels.
- 1 tin chickpeas, drained
- 1 lemon, juiced
- 2 dessert spoons tahini (medium to heaped – depending on your taste)
- 1-2 tablespoons of olive oil
- 2 cloves garlic, roughly chopped or 2 heaped teaspoons of jarred garlic
- Salt and pepper to taste
- Optional extras
- 1 teaspoon cumin
Combine chickpeas, half the lemon juice, tahini, 1 tablespoon of olive oil, and garlic in a food processor. Process well. If the hummus is too thick or gluggy, add remainder of lemon and oil slowly, processing in between until you have the consistency you desire. Salt and pepper to taste.
For entertaining, pour 1 tablespoon olive oil on top of the hummus and cover with a few pinches of paprika
For an extra kick, you may like to include 1 teaspoon of cumin; simply add the cumin with the rest of the ingredients prior to processing.