Cheesy Pancake Bakes

Hummus 

 

Makes 1 cup

 

INGREDIENTS

 

1 can chickpeas, drained (but reserve liquid)

2 tbsp olive oil

1 tbsp lemon juice

1 garlic clove, peeled

½ tsp ground cumin

Salt and black pepper

 

Serving suggestion:

Olive oil

Chickpeas, roasted

Fresh coriander

 

METHOD

 

1. Place all ingredients in a Nutribullet blender and blend until smooth. Use 2-4 tbsp reserved chickpea liquid to loosen if necessary. 

2. Serve in a bowl with a generous drizzle of olive oil, roasted chickpeas and fresh coriander and ENJOY!

 

Red Pepper Pesto

 

Makes 1 cup

 

INGREDIENTS

 

3 red peppers

2 cloves garlic, peeled

½ cup cashew nuts + ¼ cup to garnish

Large handful basil leaves

½ cup grated hard cheese

½ tsp smoked paprika

¼ cup olive oil

Salt, to season

 

Serving suggestion:

Olive oil, to drizzle

Chilli flakes

Roasted cashew nuts, roughly chopped

 

METHOD

 

1. Preheat the oven to 180 C.

2. Lightly toast the cashew nuts on a tray in the oven for a few minutes until golden in colour, then remove from the oven. *Chef’s Tip: Watch them carefully so that they don’t burn!

3. Turn the oven up to 220°C on the grill setting.

1. Cut peppers in half lengthwise and remove seeds.

2. Place cut side down on an oven tray and drizzle with olive oil and sprinkle with salt. Place under the grill for 10 minutes, or until the skin blackens slightly. 

3. Remove from the oven and place peppers in a sealable plastic bag.

4. After 15 minutes they should be cool enough to peel the skin off easily. 

5. Place all ingredients into a NutriBullet blender and blend until smooth.

6. Serve in a bowl with a generous drizzle of olive oil, chilli flakes and roughly chopped cashew nuts and ENJOY!

 

Guacamole 

Makes 1 cup

 

INGREDIENTS

 

3 ripe avocados

½ lemon, juiced + extra to garnish

2 garlic cloves, peeled

1 green chilli, finely diced (optional)

½ cup fresh coriander

¼ tsp salt, plus more to taste

Freshly ground black pepper

¾ cup diced tomatoes

1/3 cup diced white onion

 

Serving suggestion:

Lemon halves

Tortilla chips

 

METHOD

 

1. Peel and de-pip the avocadoes and combine with the lemon juice, onion, garlic, chilli, coriander, salt and pepper in a Nutribullet blender and blend until just smooth.

2. Fold the diced tomato and onion through the guacamole.

3. Serve in a bowl with an extra squeeze of lemon juice and ENJOY!