HOME     ABOUT VEGA     VEGA NEWS     NEWSLETTER    LINKS      SUPPORT US      CONTACT  
    INTERESTS     ANIMAL WELFARE     RECIPES     PORTFOLIO     YOUTH PAGE  
   VEGETARIAN ECONOMY & GREEN AGRICULTURE
HOME > NEWS ARCHIVE > NEWS ITEM

VEGA News Item

 
Make Your Own Houmous Dip - 27/02/2007
 
Following recent Houmous recalls VEGA gives you a recipe for making your own houmous as well as a recipe for a bean and avocado dip.
Following recent Houmous recalls due to Salmonella contamination VEGA gives you a recipe for making your own houmous as well as a recipe for a bean and avocado dip.

Houmous Dip


Serves: 4

INGREDIENTS:

400g cooked chickpeas
1-2 cloves of garlic, chopped
oil
lemon juice
1.5dl tahini
olive oil and paprika to serve
salt and freshly ground black pepper


PREPARATION:

1. Cook the garlic in some oil over medium heat for 7-8 minutes, uncovered, until the garlic is softened. Leave to cool then add to the chick-peas and tahini and whizz in a food processor until smooth.
2. Season to taste with lemon juice, salt and pepper. Serve in a bowl with a little olive oil poured over and sprinkle with paprika.

Source: Tesco


Bean & Avocado Dip


Serves 10

INGREDIENTS:

400g cooked kidney beans
400g cooked chickpeas
2 avocados, peeled, pitted and diced
1/2 cup finely chopped red onion
1/2 cup slivered almonds, roasted (roasting instructions)
1/4 cup olive oil
3 tablespoons soy-based yoghurt
1 tablespoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
Hot sauce to taste

PREPARATION:

Combine about half of kidney beans and about half of chickpeas in a food processor or blender, and pulse until mashed but still chunky. Transfer mixture to a bowl, and stir in remaining kidney beans and chickpeas as well as avocado, red onion, almonds, yoghurt, oil, vinegar, salt, pepper and hot sauce. Serve with whole wheat pita crisps or oat crackers.

NUTRITIONAL ANALYSIS:

229 calories
6 g protein
2 g saturated fat
10 g monounsaturated fat
1 mg cholesterol
19 g carbohydrates
3 mg vitamin E
320 mg sodium
15 g fat
2 g polyunsaturated fat
6 g fiber
46 mg calcium

Source The Portfolio Eating Plan  
 
 

Registered Charity No. 1045293
© VEGA - 2008