Tag Archives: tahini

Recipe: Black Bean Hummus


I wanted to make normal hummus, but was out of chickpeas. Luckily I had a tin of black beans to hand. As the colour was already going to be dark I decided to add some more dark ingredients. This is a nice change on ordinary hummus – the olives and tomatoes don’t overwhelm the flavour but add some nice notes in the background.

Black Bean Hummus photo IMG_0001_zps8a2ace93.jpg

400g tin black beans, drained
1 large clove garlic
Juice of 1 lemon
1 tbsp tahini
7 black olives
3 sundried tomatoes
2 tbsp sundried tomato oil
handful of fresh parsley

Put all the ingredients, bar one olive, in a food processor.
Blend until smooth.
Season with salt and pepper.
Serve with the remaining olive sliced as a garnish.

Serves 2

Recipe: Swiss Chard with Black-Eyed Beans


This is a recipe from my new favourite recipe book Veggiestan by Sally Butcher. Now, I will be posting a proper review of the book later on, but I wanted to try a recipe before I did so. It wasn’t going to be this one, to be honest, there’s a recipe for carrots and yellow split peas from Afghanistan I wanted to try. However, that takes two hours to cook and today, real life intervened, cutting down the time I had for cooking. This recipe uses black-eyed beans (or peas) which cook much quicker. And I had some swiss chard in the fridge, so this seemed an obvious choice.

The original recipe calls for a leek but I didn’t have one, so I substituted a sweet, red onion instead. This is a lovely recipe, I think any dark green leaf would work if you didn’t have swiss chard to hand. You could also substitute the pulse part as well – chickpeas would be nice here, I think.

Swiss chard black eyed beans photo DSCN1041_zps3c48636c.jpg

100g black-eyed beans
1 red onion, chopped
2 cloves garlic, chopped
300g swiss chard, stalks finely shredded, leaves roughly chopped
1/4tsp ground nutmeg
1/2tsp chilli powder
1/2 small packet coriander, chopped
2tbsp tahini
200ml vegetable stock
lemon wedges to serve

Cook the beans in boiling water for about 40 minutes or until tender.
When they are nearly cooked, heat a generous glug of oil in a large pan.
Add the red onion to the oil and soften for a couple of minutes.
Then add the garlic.
Stir in the chard stalks and cook for a couple of minutes.
Add the chard leaves, the nutmeg, chilli powder and coriander. Stir for a couple of minutes.
Stir in the cooked beans.
Stir the stock into the tahini a little bit at a time, stirring to mix them together thoroughly.
Add to the pan, cover and simmer for about five minutes.
Season with salt and pepper.
Serve with lemon wedges to squeeze over.

Serves 2 as dinner with bread to mop up the juices

Recipe: Baba Ganoush


I love hummus. I think that over the average year I must eat my bodyweight in it. I think I certainly do that by volume anyway. That puts me in line with a staggering 41% of Brits who have a pot of hummus in their fridge. So I’m a confirmed hummus addict.

But every so often I want to ring the changes a bit. And when I do, I often find myself making baba ganoush. It has the same flavourings as hummus (garlic, lemon and tahini) but is based around roasted aubergines rather than chickpeas. This makes it lighter and looser in texture with a slight smokey edge from the aubergines. It’s a definite dip rather than a spread. Most recipes I’ve seen use chopped parsley as a garnish. I prefer smoked paprika to enhance the smokey taste of the aubergines.

It’s a lovely dip to have with toasted pitta bread. It’s simple to make and I urge you to give it a try.

Baba Ganoush photo DSCN0886_zpsf7382b2d.jpg

2 aubergines
Juice of 1 lemon
2 garlic cloves
2 tbsp tahini paste
2-3 tbsp olive oil
smoked paprika for sprinkling

Roast the aubergines in an oven preheated to 200C for 30-40 minutes, until the skin is crackling and they feel soft to touch.
When the aubergines are cool enough to handle, split them open and scoop out the flesh into a food processor.
Add the lemon juice, garlic cloves, tahini paste and season with salt and pepper.
Blitz in the processor and add the olive oil. Depending on the water content of the aubergines you may need two or three tablespoon to achieve the right consistency.
When it is nicely smooth, spoon into a serving dish.
Serve with a sprinkling of smoked paprika and something tasty to scoop it up with!