Blog Archives

Hummus 3 Ways!

8/14/2017

WHAT YOU NEED:

2 x 400g cans of chickpeas (drained and rinsed)
1/2 cup water
2 TBS tahini paste
Juice from 1 lemon
1 clove garlic
Pinch of salt
1 beetroot
½ capsicum
Extra virgin olive oil

WHAT YOU DO:

Heat the oven to 180C and line a tray with baking paper.
Dice the beetroot (leave the skin on) and slice the capsicum into small pieces (2cm x 2cm).
On one side of the baking tray place the diced beetroot and on the other side, spread out capsicum. Drizzle with extra virgin olive oil and roast in the oven for around 20 minutes (or until the vegetables are soft).
Using a food processor or stick blender, blend together the chickpeas, tahini, lemon, garlic, water and salt until creamy.
Evenly distribute the hummus among 3 mixing bowls.
Once the beetroot and capsicum are cooked, blend each separately, before stirring the beetroot through one of the hummus bowl, and then doing the same with the capsicum.

Jenelle Croatto APD

Jenelle's Baked Apple Chips

8/10/2017

WHAT YOU NEED:

2 apples
Cinnamon

WHAT YOU DO:

Preheat the oven to 110C
Thinly slice two apples, leaving the skin on
Evenly space onto a lined baking tray, ensuring the apple slices don’t overlap
Dust with cinnamon
Place in the oven and cook for two hours, turning once at the one hour mark
Allow to cool on a drying rack for 45 minutes – which will help the chips to become extra crispy