This was probably the best OMS friendly dish I made so far: the dreamiest, creamiest homemade hummus, oven baked falafel with plenty of green herbs, roasted fennel and brown mushroom salad with pomegranate seeds, red salsa and pickled onions.
Hummus
ingredients:
- 1 can chickpeas (about 400g)
- 1/2 cup tahini
- juice of 1 lemon
- 2 tbsp chickpea water
- 2 tbsp EVOO
- 1 tbsp salt, some freshly ground black pepper
- 1 garlic glove, crushed
- 1/2 tsp cumin
method:
- drain chickpeas and safe their water
- transfer them into a food processor
- add all the other ingredients besides EVOO, run for about 1 min
- add EVOO partly whilst processor is running till the consistency is smooth and creamy
- add some more chickpea water if it’s too thick
- taste and add some more salt and pepper if necessary
Falafel
ingredients (for 8 balls):
- 400g chickpeas
- 1 medium heat red chili
- 1 cup fresh cilantro
- 1 cup fresh parsley
- 1/2 onion
- 1 crushed garlic glove
- 3 tbsp flour (preferably chickpea flour, but you can use any)
- 2 tsp salt
- 1 tsp bakin powder
- 1 tsp ground cardamom
- 1/2 tsp ground cumin
- pinch of ground cinnamon
method:
- preheat oven to 200°C
- drain chickpeas carefully (avoid too much liquid in the dough)
- roughly chop every whole ingredient
- add chickpeas to the food processor, process till they’re in finely chopped nut-size (can be uneven), about 30 sec
- chop garlic, chili, onion in the food processor finely as well
- process herbs
- put everything together in a mixing bowl, mix and kneed well
- add flour, kneed well
- finally add baking powder and mix evenly
- form about 8 balls
- transfer them on a baking tray and bake until they get golden brown and crispy on the outside, but still soft from the inside (about 30 min)
Salsa
ingredients:
- 6 plum tomatoes
- 1 medium heat red chili
- 1/2 onion
- 1 crushed garlic glove
- 1 tbsp chickpea water
- 1/2 cup fresh parsley
- 1 tbsp EVOO
- juice of 1 lime
- salt to taste
- 1 tsp sumac
method:
- pulse all ingredients in a food processor till smooth
- add salt to your own taste
Fennel-mushroom salad
ingredients:
- 100g brown mushrooms, quartered
- 1 fennel bulb, sliced
- seeds of 1 pomegranate
- 1 tbsp EVOO
- salt, pepper to taste
- 1 tsp apple cider vinegar
- dash of dry white wine
method:
- roast mushrooms and fennel slices in a dry, non-sticking pan on medium heat for about 8-10 min
- deglaze with a dash of white wine or apple cider vinegar
- if liquid evaporated transfer into a bowl
- add EVOO, vinegar, pomegranate and spices, mix well
Pickled onions
ingredients:
- 1,5 onions of your choice thinly sliced
- juice of 1 lime (optional lemon)
- 1 cup apple cider vinegar
- 1 tsp maple syrup
- 1 tsp salt
- 4 whole black pepper corns
- 3 whole allspice corns
method:
- mix all ingredients together in an airtight container
- pervade in the fridge for at least 1 day (I left it 2,5 days before I ate it, depends on your taste)

[…] had a couple of leftover veggies from the hummus platter and some pantry ingredients for a quick and hearty salad that turned out so well that I just needed […]
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