Daily Archives: January 15, 2019

Long time since I posted a Houmous or a dip recipe. As I was taking part to the launch project of a new cafe here in Singapore, we did some recipe testing and I proposed those vibrant flavorful dips during one of our meetings.

The pinky bubble gum colored one was not meant to be that color.. as I chose purple sweet potatoes by mistake… was meant to be rather orange… but everyone loved this playful colour 🙂

As for the yellow one, the curry powder gives it this colour and its flavored with coconut to get a very nice thai twisted flavor.

Both houmous (like the third spread which is baba ganoush) are of course vegan, GF and really nutritious.

Recipes super easy to follow are just below. Try it and let me know if you liked it !

Enjoy your food, enjoy your day 🙂

Thai spiced houmous

Ingredients

• 1 1/2 cups cooked chickpeas
• 1/4 cup coconut milk
• 2 cloves minced garlic
• 3 to 4 tbsp fresh lime juice
• 1 tbsp lime zest
• 2 tbsp tahini
• 1,5 to 2 tbsp yellow curry paste
• 1 tbsp olive oil
• Salt and pepper, to taste
• Pinch of Red chili flakes and grated coconut

Directions

1. Place all dry ingredients in your high speed blender. Add 3 tbsp lime juice, half the coconut milk and blend at high speed.
2. Add gradually the remaining coconut milk. Add the olive oil and a little water if too thick.
3. Taste and add the remaining lime tbsp, more salt or some chili flakes if you like it really spicy.
4. Transfer to a glass jar and store in the fridge for 2/3 days. Before eating, stir, top with a drizzle of olive oil, unsweetened grated coconut and some more chili flakes.

Sweet potato houmous aka “bubble gum houmous” 🙂

Ingredients

• 2 medium sweet potatoes (go for the Japanese purple one to get this pinkish color or golden ones for a more standard colour and a bit less sweet)
• 2 cups cooked chickpeas
• 3 tbsp tahini
• 4 Tbsp olive oil
• 3 tbsp lemon juice (approx 1 lemon)
• zest a full lemon (start with 1/2 in the recipe and add more according to taste)
• 2 garlic cloves
• 1/2 tsp cumin
• 1/4 tsp ground coriander
• 1 tsp dried chilli flakes (start with 1/2 and add according to taste)
• Pinch of salt and cracked pepper according to taste

Directions

1. Bake your sweet potatoes in preheated oven at 190°C for approx 50 min
2. Put all your other ingredients in your high speed blender, except the olive oil, and add the chopped baked sweet potatoes (skin removed :). Add the olive oil gradually.
3. Blend until it becomes smooth and the texture you want (might need to add a little water, lemon juice or zest, more spices or salt according to taste)
4. Serve topped with some sesame seeds and chili flakes, chopped fresh cilantro and a good drizzle of olive oil.