Tuesday, July 23, 2013

Raw Piri-Piri Houmous

On the rare occasion that we take our loud, hungry, and not exactly table-trained family of six out for a meal, we like to visit Nando's, a restaurant that specialises in African-style chicken.  They have plenty of meat and dairy free options.  My favourite meal there is a salad with pumpkin seeds, green beans, and avocado; eaten along with a starter of houmous with pitta bread and piri-piri sauce.

It was that addicting, delicious piri-piri flavour I was trying to achieve in this yummy corn and cashew-based houmous.

Using a hand blender, blend together:
  • corn from two ears of fresh sweetcorn, sliced off the cob
  • 1 cup raw cashews, soaked overnight and drained
  • juice of two limes, or of one lime and one lemon
  • 2 TBS sesame seeds
  • 2 TBS olive oil
  • 2-4 tsp ground paprika
  • 1/2 tsp dehydrated chilli flakes
  • 1/2 tsp dried oregano
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp salt   
  • splash red wine vinegar
Add more seasoning according to your personal tastes.  This is delicious eaten with raw veggie sticks, rolled up in romaine lettuce like a wrap, or in raw sushi.

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