Heaven Sent Hummus
 & Scarlet Rosita Fuls

What a weekend! Got robbed again – do I look loaded?

So just have to keep going hey, what else is there to do?

Also got the online shop ‘live’. And that has been well received.

In case you would like to join in on the chance to win a selection of goodies then go to the FB page
https://www.facebook.com/ScarletRosita
and ‘like’ it, then share the below status to your own page 🙂

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The draw is on the 24th May 🙂

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Then have a bowl of this, the most divinely creamy hummus and fuls you will have eaten

😀

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Heaven Sent Hummus

1 medium white onion
450g / 15 oz chickpeas 
30 ml / 1 fl oz freshly squeezed lemon juice
2 cloves garlic crushed through a garlic press
1/2 teaspoon sea salt
125 ml water or reserved chickpea cooking water
125 ml Olive oil

I suggest you use a can of chick peas but you are very welcome to use dried chickpeas if you can get hold of good dried ones. There are lots of very nasty dried chick peas that never seem to cook properly, so I leave that decision to you. But please note what I say. Not all dried chickpeas are born the same, do not feel that you have in any way cheated by using a can 🙂

To cook from dried: put the chickpeas in a large bowl and cover them with at least twice their volume of cold water and leave them to soak overnight. The next day, drain the water and, pop them in a medium saucepan, cover with fresh water and bring to a boil. Skim any foam that floats to the surface – otherwise it will boil over. Cook for 30 to 50 minutes, sometimes even longer, depending on freshness, to become tender. When cooked they will break up easily between your thumb and forefinger.

Peel the onion and cut into quarters, slather in olive oil, wrap in foil and roast in a hot oven for 20 minutes until it is tender and sweetly fragrant.

Scoop a cup of the cooking water and set to one side. Now drain the chickpeas and refresh in cold water to cool completely.

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Now if you have used the dried or canned chickpeas you will gently squeeze each pea to remove it’s skin. If you have chickens they will love these skins.

In a food processor, blend the chickpeas with the cooled , roasted onion and add in through the funnel the lemon juice, garlic, salt and olive oil and blend until pureed. Check the consistency (you’ll want it like a nice thick custard as over the next few hours, if left in the fridge, it will firm up nicely). If its too thick drizzle in some water or the reserved chickpea cooking water until you get the texture you want.

Pour it into a bowl and pop it in the fridge for at least an hour to allow the garlic to develop and the texture to firm a bit, but if you can’t hold off, then just grab a cracker.

Scarlet Rosita Fuls
1 Romano Red pepper
450g / 15 oz kidney beans 
30 ml / 1 fl oz balsamic vinegar
2 cloves garlic crushed through a garlic press
1/2 teaspoon sea salt
125 ml water or reserved cooking water
125 ml Olive oil
1 handful of fresh flat leafed parsley

Again I suggest you use a can of kidney beans but you are very welcome to use dried if you prefer.

To cook from dried: put the kidney beans in a large bowl and cover them with at least twice their volume of cold water and leave them to soak overnight. The next day, drain the water and, pop them in a medium saucepan, cover with fresh water and bring to a boil. Boil very ferociously for 2 -3 minutes, then lower the heat to a simmer and cook for 40 to 60 minutes, until they are nice and tender.

Wash the pepper and remove the green top and inner white seeds, slather in olive oil, wrap in foil and roast in a hot oven for 20 minutes until it is tender and sweetly fragrant. Allow to cool.

Drain the kidney beans and refresh in cold water to cool completely.

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In a food processor, blend the kidney beans with pepper and add in through the funnel the vinegar, garlic, salt and olive oil and blend until pureed. If its too thick drizzle in some water until you get the texture you want.

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You can add in a teaspoonful of Engervita B12 as it is essential for anyone following a Vegan diet to make sure they have a certain source to supplement this vitamin as it is not for sure that it will be eaten from natural yeasts etc.

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