Homemade Houmous + Pickled Onion recipes👇🏼 This is what cooking for the masses looks like in a from scratch kitchen 😅 If you’re cooking for friends and you’re wanting to make everything from scratch- my biggest piece of advice is to keep it simple!! Don’t whip out a recipe you’ve never tried before- lean on the things you know how to make, make them to a good standard, and your guests will be chuffed. Bob’s Quick Houmous 🧄 2x 400g tins chickpeas (or alternatively if you’re using dried chickpeas, 800g once they’ve been soaked and cooked) 150g tahini 2 tsp ground cumin 100ml extra virgin olive oil Juice of 4 lemons 1 tsp flaky sea salt 1 garlic clove or 30mL garlic infused olive oil Add all of your ingredients to a food processor and blend. As it comes together, it’ll start to become quite dry, so standby whilst it’s blending, gradually adding water until it’s just soft enough to blend. Keep on blending until it’s completely smooth, then add to jars or containers and keep in the fridge. Pickled Red Onions 🧅 8 red onions 500mL white vinegar 500mL water 60g white sugar 2 Tbsp salt Slice your onions as thinly as possible- I like to use a mandolin or the slicing attachment on my food processor for this. Add your onions to a large glass jar or a few smaller jars, and try and pack as many onions into each jar as you can, pushing them down until they’re compact. Next, add your vinegar, water, sugar and salt to a saucepan, and bring to a simmer, until all of the sugar is dissolved. Allow to cool for a few minutes, then pour your hot vinegar mixture over the onions, filling each jar to the top. After a few hours, the onions should be pink and ready to eat, but they’ll keep in the fridge for weeks! #cookingfromscratch #fromscratchcooking #wholesomefood #dinnerrecipes #dinnerparty #dinnerpartyideas #homecooking
11.8% ERengagement of this clip — below the author's average (13.83%)
top 64%outperforms 36% of the author's clips
37%of the author's average views
