It’s been a little while since I’ve posted something on here that wasn’t a dessert recipe, so I thought it was about time to change that.. and what better way than with some hummus?! This is not just any old hummus however, I decided to give this one a little extra twist to make it even more delicious- if that’s actually possible because, lets face it, hummus is amazing! This is really different from all of the other hummus recipes that I’ve made previously, as the onions provide a gorgeous hint of sweetness that runs through this gloriously creamy dip. I know that sweet sounds a little strange in hummus, but surprisingly I think that this really works. Caramelising the red onions and garlic before hand creates a really nice smoky flavour and brings out all of their natural sweetness, making everything taste just incredible!
I’ve also added in one of my new favourite ingredients, that I’ve pretty much been putting in everything recently, which is.. coconut aminos! This was a fairly new find for me and I’m so unbelievably glad that I came across this wonderful stuff! From what I understand, it’s basically like a soy sauce alternative, made from coconut sap. I used to use tamari (a gluten free soy sauce) however, I wanted to try and minimise the use of soy products in my diet, so this seemed like a good option to try, as I just love the flavour that soy sauce gives to a dish and couldn’t bare the thought of going without it! Luckily for me, I actually prefer the flavour that this coconut aminos gives; it’s almost sweet and salty at the same time and just.. it just tastes amazing okay. You need to try it for yourself to understand what I’m waffling on about! But anyway, that, along with caramelised onions and garlic in hummus equals a seriously delicious concoction.
Hummus makes a great savoury snacking option that you could pair with some fresh veggies, crackers or even add into salad bowls as a kind of dressing. I’ve also stirred it into pasta before and that works really well too! There are just so many uses for hummus, you could literally eat it for breakfast, lunch and dinner.. maybe even dessert too, although that might be a bit too weird? Another thing that it is PERFECT for is parties! Hummus and crudities is the ultimate party/BBQ snack as people can just pick and nibble as they please and it’s something nice and healthy to balance out some of the inevitable sweet treats on offer!
- 1/2 cup oats
- 1/3 cup cashew nuts
- 1 tbsp cashew nut butter
- 1 tsp coconut oil
- 1 tbsp honey
- Pinch of sea salt
- St Dalfour thick cut orange preserve
- 2 tbsp coconut oil
- 2 tbsp raw cacao powder
- 2 tbsp honey
- To make the base for the cookies, add the cashews and oats into a food processor and pulse for a few seconds to break them down slightly.
- Add in the cashew butter, coconut oil, honey and a pinch of salt and blend again until everything is well combined and you can press the mixture together with your fingers to form a dough like texture.
- Mould this into round cookie shapes, pressing around the edges to create a slight mound in the centre of the cookies. Add a spoon full of orange preserve onto the centre of each of them and place them into the freezer for half an hour to chill.
- Melt the coconut oil and stir in the cacao powder and honey. Drizzle this over the top of each of the cookies and return them to the freezer for 10 minutes. This step is optional, but you can then add a second layer of the chocolate topping and sprinkle with some crushed dark chocolate and orange zest. Allow the cookies to set in the freezer for 2 hours. Store chilled, as they may melt if left out for long periods of time.