Beetroot Hummus.

Last week I asked my mother if she had any more ideas what to do with beetroots. She came up with this hummus variation which turned out so lovely - in appearance and taste. The beetroot not only provides a nice pink but also a subtle sweetness. I slightly changed the original recipe and now I have a big bowl of pastel pink hummus in my fridge to make lots of sandwiches this week:


400g canned chickpeas
2 beetroots
3 tblsp tahin
1 clove garlic
salt, pepper, cumin
fresh lemon juice


Peel the beetroot, dice and cook until tender. Strain, but keep the cooking fluid. Blend chickpeas with beetroot, tahin, garlic and cooking water with a handheld blender until creamy - than season with lemon juice,salt, pepper and a dash of cumin.

No cooking today.

This morning I terribly hurt my back so not very much action for the rest of the day. Luckily there is a small organic grocery shop near my doctor so I grabbed a pretty good vegan sesame burger and a raspberry lemonade on my way home to accompany the painkillers I got. 
The burger came with hummus, tomatoes, some kind of chutney and some hearty slices of tofu. I've never had some of these burgers before as I normally go to this shop a few minutes before it's closing. I think I have to change this, as these sandwich-like burgers are so good. The combination was quite perfect.

Hummus with peanut butter.

As I didn't have any tahin at home today but wanted to make hummus, I decided to use peanut butter instead. 
I'd prefer tahin but it was tasty though and definitely a variation which I will keep in mind. And it's Woschech approved! 

- 1 big can chickpeas
- 2 tablespoons peanut butter
- salt
- smoked paprika (optional)
- cumin
- olive oil
- paprika


Blend the drained chickpeas together with peanut butter, salt, smoked paprika and cumin. Add splashes of water until you have the preferred consistency. Serve with a little olive oil on top and sprinkle with paprika.

Talk is just convention.

Scrambled tofu made from silken tofu. Was very good but I still like it more with firm tofu. 
Together with a cucumber sandwich. 

Hoummous made with lots of wood garlic.

Hoummous with mint and garlic greens on bagel. Orange juice. Cappuccino.

Quite new hair. Carnation pink (mixed with lavender) and tourquois.

The garden sorrel is growing, 3 weeks or so ago it looked like this. 
The tree in the background is full of chirping sparrows. Have I mentioned, that I love sparrows? I love sparrows.

The cat is perfectly alright at the moment. It's sometimes heartbreaking to look at him, though.

A few minutes before our recent radio show in April (DIY OR DIE). Bored and tired and excited, waiting to get into the studio. I like that moment.

Sweet Curry Hoummous.

Recently one of my favourite flavour combinations is curry with a sweetener like sugar or syrup. The sweetness enhances the diverse curry flavours.

Today I made a hoummous variation with this:

- 1 big can chickpeas

- juice of 1 lemon

- 2 tblsp olive oil

- 1 tsp paprika

- 1 tsp cumin

- 2 tsp currypowder

- 1 tblsp agave syrup

- dash of salt

- pepper

- fresh koriander

Mix chickpeas with spices, lemon juice and olive oil in a big bowl and puree with a hand blender and add some water bit by bit if necessary. When the hoummus is a smooth paste add the agave syrup and mix once again for a few seconds.

Stir in some fresh koriander leaves (and/or parsley) with a fork and serve. Fill leftovers in a airtight container or glass and it will keep for a few days if you really can resist this pretty tasty hoummous for so long (which I don't believe actually, but just for your information).

Curry colour and total cat sweetness.

Hoummous.

Fucking love hoummous. There are thousands of recipes out there, but mainly it is pureed chickpeas with tahini, lemon juice, cumin, salt, pepper, garlic, olive oil. Rrrrrrr.

White bean hoummous.

Just blend: white beans, salt, pepper, olive oil, lime juice, cumin, coriander.