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Peanut Butter Hummus

When I hear the word brunch, it makes me smile. It is a time in the day when you are in limbo with a decision of what to eat, breakfast or lunch. No, let us go for brunch kinda day, it is a time to catch up with my girlfriends who do not want to commit to eating first thing in the morning or midday, so it suits all of us. Here are some great ideas you can make and catch up over coffee with friends and family.

Peanut butter hummus

A great recipe for dipping crunchy veggies or hot pitta bread, my calories counting friends ( you know who you are) can choose the healthy option.

A can of chickpeas drained and rinsed

1/2 teaspoon smoked paprika

60ml Good quality olive oil

2 heaped tablespoons of The Sweetarian sweet and salty nut butter, this gives you a slight sweetness from the maple syrup, I know it sounds odd but run with it, the result is fab.

If you haven't a jar of our nut butter in your pantry, you can use any leftover peanut butter in your pantry put half a teaspoon of maple to the recipe.

In a food processor put all the ingredients and blend until smooth, if the mixture is dry add more olive oil until it is a firm and creamy consistency. Spoon into a bowl, sprinkle a little olive oil over the top.

Chop some carrots for some added visual impact use purple carrots, warm some pitta bread and serve.

History lesson

The orange carrots you eat today were cultivated by Dutch growers in the late 16th century in honour of the House of Orange. In the 17th century, the carrots were mostly purple, to most people eating a purple carrot seems odd, but we are heading back to our original growing practices and bringing back some of these beautiful varieties.

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