With all the spare time on my hands, I have be throwing myself into the kitchen as much as I can. In case you’re wondering I love love LOVE food and creating new recipes and such. One thing I’m not so good at, however, is photographing them and making an actual recipe. I don’t often accurately measure things, I’m more of an eyeball-it-and-fix-it-according-to-taste-test. & these two condiments are no exception, I actually made them about a week ago, and have been meaning to post about it but haven’t due to shitty photos and lack of recipe. But I’ll try.
For the hummas, I soaked, rinsed and boiled my chickpeas.
Here is most of what I used (I kept discovering more food items later…)
– 1 cup cooked chickpeas
– 1 T tahini
– 4-6 T vinegar
– 1 tomato
– 1 chilli (no measurement here, purely depending on your level of spice)
– 1 glove garlic
– 1/3 large red onion
– Coconut milk (enough depending on desired texture
– 5 – 8 T chipotle spice (again, depending on how spice you like!
Method: Pretty much blend it all up! Keeps for a good amount of time also! So yum!
And here’s a pictorial of the finished avo mayo!
– 1 whole egg
– 2 T vinegar
– 2/3 C extra virgin olive oil
– 1 avocado
In a food processor, mix the egg with the vinegar, then slowly add in the oil with the processor still going, make sure the oil is entering in a thin constant stream. Add in the avo! Yum!!!!
I think I added more vinegar than this by mistake, but it turned out good! I ❤ things with a bit of a bite!
Note: I may have referred to myself as ‘vegan’ before, so I apologize for the false label. I keep a mostly vegan diet (I eat no meat and dairy, but DO eat eggs (only from my chickens tho… #eggsnob) and honey.