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HOW YOU DO
IT
Hummus:
1
Put the drained tin of chick peas, lemon juice and olive oil
into a blender and mix for a few minutes.
2
Skin and de-stone your avocado, then scoop out the flesh with a
spoon and put into the blender. Add the Garlic and Herb Creamy
Sheese and blend for couple more minutes until everything is
mixed into a paste.
3
Taste and season with sea salt and ground black pepper. To make
the hummus less thick just add more lemon juice.
The hummus is perfect for a party dip – great for dipping
tortilla chips into, baby carrot slices or celery (it’s also
great as an alternative to peanut butter for kids).
Bruschetta:
1
Cut your bread depending on the occasion. I’ve prepared mine
(see the photo) for 6 hungry people looking for their lunch, so
I’ve chosen to present this as a tasty
alternative to a sandwich. If you are making the Bruschetta as
canapés for a party – cut the bread into discs (across the
width of the French or Ciabatta loaf).
2
Brush your bread with the olive oil, then toast under a hot
grill (or bake in the oven).
3
Once crispy and golden brown, rub your garlic clove into both
sides. If you’re short on time use garlic salt, it works just as
well, it’s just less fun.
PRESENTATION
4
Lavish
the avocado hummus onto the Bruschetta. I've
decorated mine with sweet red pepper slices and Greek basil
(because the leaves are tiny and full of flavour).
For canapés you can let your imagination run wild.
5
Finally, decorate the top as you like: chopped cubes of tomato
look nice as a topping, almond stuffed olives, or little fried
mushrooms. Roasted pine nuts are delicious and wonderfully
savoury. I fry mine in a pan with some sea salt and balsamic
vinegar. Some grated Smoked Cheddar style Sheese gives an added
dimension too. If you want some spicier hummus, use the Mexican
style Creamy Sheese, and add a little tomato puree when blending.
If you want more of a distinctive hummus
flavour
then add a little
tahini
and decorate with toasted sesame seeds.
CLOSE WINDOW
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