BY AINE CARLIN
I’ve taken a new approach to cooking: Simple, quick, and tasty. Those three words have recently taken my kitchen from abject chaos to calm and in the process I have somewhat regained my cooking mojo.
My main aim has been to keep preparation and cooking time to an absolute minimum without losing any of the flavor and so far it’s been working out pretty darn well. There have beenÂ pesto’s, pastas, casseroles and stir fries, not to mention delectable, healthy desserts and snacks that have no more than a few steps.
I’ve been very conscious to maintain a healthy balance amidst this new ‘fast food’ mantra I’ve adopted and this raw hummus is a prime example of a dish that perfectly comprises all things fresh and lovely with one that takes mere moments to make.
Now, I’d say that was a winning combination!
Aine Carlin is a vegan blogger who specializes in vegan recipes. She also has a keen interest in vegan fashion and is currently training to be a stylist where she hopes to promote cruelty free clothing and beauty. You can find more of her vegan recipes and vegan friendly fashion over at www.peasoupeats.com
For more great recipes from Aine, be sure to follow me on Twitter (@MarcusCooks)
1 cup mixed sprouted beans
small bunch parsley
1 garlic clove
1 tsp dark tahini
1/2 tsp harissa paste
juice 1/2 lemon
3 tbsp extra virgin olive oil
salt and pepper
- Put it in hand blender and blitz until smooth – add a little water (approx 2 tbsp) to encourage it if it’s too thick. The texture should be coarse yet creamy.