SIMPLE VEGETABLE RECIPES RECIPES

HOMEMADE HUMMUS RECIPE | JAMIE OLIVER HUMMUS RECIPES

Homemade hummus recipe | Jamie Oliver hummus recipes image

Chickpeas – the star ingredient in houmous – are incredibly good for you. High in protein and fibre and more than ten micronutrients, including a hefty amount of the mineral copper, keeping our hair and skin nice and healthy, this is a great, nutritious snack. Serve it with crunchy veg for dipping, breadsticks or lovely warm flatbreads.

Total Time 10 minutes

Yield 10

Number Of Ingredients 5

Ingredients

1 x 400 g tin of chickpeas
1 small clove of garlic
1 tablespoon tahini
1 lemon
extra virgin olive oil

Steps:

1. Drain and tip the chickpeas into a food processor.
2. Peel and add the garlic, then add the tahini, a good squeeze of lemon juice and 1 tablespoon of oil.
3. Season with a pinch of sea salt, then pop the lid on and blitz.
4. Use a spatula to scrape the houmous down the sides of the bowl, then blitz again until smooth.
5. Have a taste and add more lemon juice or a splash of water to loosen, if needed, then transfer to a serving bowl.
6. Serve with sliced crunchy veg, such as carrots, cucumbers, radishes or peppers, and some warm flatbreads.
7. PRINT THIS RECIPE (UK) PRINT THIS RECIPE (USA)

Nutrition Facts : Calories 64 calories, FatContent 3 g fat, SaturatedFatContent 0.5 g saturated fat, ProteinContent 3 g protein, CarbohydrateContent 6.3 g carbohydrate, SugarContent 0.2 g sugar, SodiumContent 0 g salt, FiberContent 1.9 g fibre

BABA GANOUSH | VEGETABLE RECIPES | JAMIE OLIVER RECIPES

Baba ganoush | Vegetable recipes | Jamie Oliver recipes image

This smoky aubergine dip is fantastic for sharing and served with ice-cold veggies or homemade flatbreads for dunking it’s an absolute joy to eat.

Yield 10

Number Of Ingredients 8

Ingredients

3 medium aubergines
olive oil
2 cloves of garlic
1 tablespoon tahini
½ teaspoon chilli powder optional
1 teaspoon cumin
extra virgin olive oil
2 lemons

Steps:

1. Preheat the oven to 180C/350F/gas 4.
2. On a chopping board, cut the aubergines in half lengthways.
3. Score the flesh sides in a crisscross pattern, making sure you don’t cut through the skins.
4. Drizzle with 2 tablespoons olive oil, then toss to coat.
5. Arrange on a baking tray, flesh-side facing up, then bake in the oven for around 45 minutes, or until soft.
6. Using oven gloves, remove the aubergine from the oven, then leave aside to cool.
7. Peel and roughly chop the garlic, then place in a food processor.
8. Add the tahini, chilli powder (if using), cumin, 2 tablespoons extra virgin olive oil and the aubergine, discarding the skin.
9. Cut the lemons in half. Squeeze in the juice, using your fingers to catch any pips.
10. Secure the lid and blitz to a nice thick dip.
11. Have a taste and add a tiny pinch of salt and pepper, if you think you think it needs it.
12. Transfer to a bowl, to serve.

Nutrition Facts : Calories 64 calories, FatContent 6.2 g fat, SaturatedFatContent 0.9 g saturated fat, ProteinContent 1 g protein, CarbohydrateContent 1.5 g carbohydrate, SugarContent 1.3 g sugar, SodiumContent 0 g salt, FiberContent 1.4 g fibre

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HOMEMADE HUMMUS RECIPE | JAMIE OLIVER HUMMUS RECIPES

Chickpeas – the star ingredient in houmous – are incredibly good for you. High in protein and fibre and more than ten micronutrients, including a hefty amount of the mineral copper, keeping our hair and skin nice and healthy, this is a great, nutritious snack. Serve it with crunchy veg for dipping, breadsticks or lovely warm flatbreads.
From jamieoliver.com
Total Time 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 64 calories per serving

1. Drain and tip the chickpeas into a food processor.
2. Peel and add the garlic, then add the tahini, a good squeeze of lemon juice and 1 tablespoon of oil.
3. Season with a pinch of sea salt, then pop the lid on and blitz.
4. Use a spatula to scrape the houmous down the sides of the bowl, then blitz again until smooth.
5. Have a taste and add more lemon juice or a splash of water to loosen, if needed, then transfer to a serving bowl.
6. Serve with sliced crunchy veg, such as carrots, cucumbers, radishes or peppers, and some warm flatbreads.
7. PRINT THIS RECIPE (UK) PRINT THIS RECIPE (USA)

See details

BABA GANOUSH | VEGETABLE RECIPES | JAMIE OLIVER RECIPES

This smoky aubergine dip is fantastic for sharing and served with ice-cold veggies or homemade flatbreads for dunking it’s an absolute joy to eat.
From jamieoliver.com
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 64 calories per serving

1. Preheat the oven to 180C/350F/gas 4.
2. On a chopping board, cut the aubergines in half lengthways.
3. Score the flesh sides in a crisscross pattern, making sure you don’t cut through the skins.
4. Drizzle with 2 tablespoons olive oil, then toss to coat.
5. Arrange on a baking tray, flesh-side facing up, then bake in the oven for around 45 minutes, or until soft.
6. Using oven gloves, remove the aubergine from the oven, then leave aside to cool.
7. Peel and roughly chop the garlic, then place in a food processor.
8. Add the tahini, chilli powder (if using), cumin, 2 tablespoons extra virgin olive oil and the aubergine, discarding the skin.
9. Cut the lemons in half. Squeeze in the juice, using your fingers to catch any pips.
10. Secure the lid and blitz to a nice thick dip.
11. Have a taste and add a tiny pinch of salt and pepper, if you think you think it needs it.
12. Transfer to a bowl, to serve.

See details

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Tuck into a wholesome, hearty vegetable stew for dinner. Try our popular spicy root & lentil casserole or 5-a-day tagine, each bursting with fragrant spices.
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See details

HOMEMADE HUMMUS RECIPE | JAMIE OLIVER HUMMUS RECIPES

1. Drain and tip the chickpeas into a food processor.
2. Peel and add the garlic, then add the tahini, a good squeeze of lemon juice and 1 tablespoon of oil.
3. Season with a pinch of sea salt, then pop the lid on and blitz.
4. Use a spatula to scrape the houmous down the sides of the bowl, then blitz again until smooth.
5. Have a taste and add more lemon juice or a splash of water to loosen, if needed, then transfer to a serving bowl.
6. Serve with sliced crunchy veg, such as carrots, cucumbers, radishes or peppers, and some warm flatbreads.
7. PRINT THIS RECIPE (UK) PRINT THIS RECIPE (USA)

See details

BABA GANOUSH | VEGETABLE RECIPES | JAMIE OLIVER RECIPES

1. Preheat the oven to 180C/350F/gas 4.
2. On a chopping board, cut the aubergines in half lengthways.
3. Score the flesh sides in a crisscross pattern, making sure you don’t cut through the skins.
4. Drizzle with 2 tablespoons olive oil, then toss to coat.
5. Arrange on a baking tray, flesh-side facing up, then bake in the oven for around 45 minutes, or until soft.
6. Using oven gloves, remove the aubergine from the oven, then leave aside to cool.
7. Peel and roughly chop the garlic, then place in a food processor.
8. Add the tahini, chilli powder (if using), cumin, 2 tablespoons extra virgin olive oil and the aubergine, discarding the skin.
9. Cut the lemons in half. Squeeze in the juice, using your fingers to catch any pips.
10. Secure the lid and blitz to a nice thick dip.
11. Have a taste and add a tiny pinch of salt and pepper, if you think you think it needs it.
12. Transfer to a bowl, to serve.

See details

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Tuck into a wholesome, hearty vegetable stew for dinner. Try our popular spicy root & lentil casserole or 5-a-day tagine, each bursting with fragrant spices.
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