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I said it before and I will say it again. I love, love, love Christmas. Being born and raised in the Tropics it might seem strange that I dream of snow covered Christmases with glühwein, carols and tacky Rudolph covered oversized jumpers. But perhaps that is precisely the reason why I long for them. Because for many years I never had them.
Since I’ve moved to The Netherlands I have been fortunate enough to celebrate X-mas each year at my stand in mom and dad, uncle Louis and aunt Hellen. My dad and uncle Louis have a friendship for over 50 years and he and his wife have gracefully welcomed me and my sister into their lives as their 2 “lost daughters”. For the past 20 something years I have celebrated cheerful, cozy, belly and heart filling but above all very noisy christmases at their place.
Uncle Louis is a master meat & poultry chef and the spread on their X-mas table will usually include at least 2 different birds, a lamb shank and some beefy dish. But since I’ve been eating less and less meat since being on my Ayurvedic journey it has become my task to keep the visiting vegetarians (or flexetarians) happy.
This year I am kicking things of with this neat little dish that is fantastic as a nibble with a drink or two before we get done to the more serious business of chowing down X-mas dinner. It is delicious, satisfying, easy and in beautiful christmified hues. Did I mention it’s easy?
Because as I am growing older (or younger as I like to think, hihi) for Christmas, or any celebration for that matter, easy has become my middle name. I spend so many hours cooking professionally that I hardly get to see my family during the year. At christmas time I want to catch up, laugh until my belly hurts and sing along with Stevie Wonder’s “candles burning low’ from the top of my lungs. No time to waste on chichi foe foe hors d’oeuvres.
So follow my lead and make this tasty little hummus number. It’s a good tridoshic X-mas treat, good for all three types. Only Vata’s with an imbalance might find the chickpeas hard to digest. In which case they could also replace them with yellow mungbeans which are easier on the digestive system.
- 200 grams cooked chickpeas
- 2 ripe avocado’s, peeled and cubed
- 1 teaspoon dijon mustard
- 1 tablespoon almond butter or tahini
- 3 tablespoons olive oil (a bit more if necessary)
- 1 teaspoon cumin powder
- 1 (roasted) garlic clove
- 3 tablespoons fresh dill
- lemon juice and himalaya salt to taste
- drizzle of water (optional)
- pomegranate seeds for garnish
- thick yoghurt or crème fraîche for garnish
- fresh dill for garnish
Mix all ingredients, except the pomegranate seeds, yoghurt and extra dill, in a strong food processor. Blender to a smooth paste. If it is too thick add a dash of water or a bit more olive oil and blender again. Season with salt and peper to taste. When you’ve reached your desired consistency scoop in a bowl and top with the yoghurt or creme fraiche, pomegranate seeds and extra dill. Serve with crackers or tortilla wedges.
- 200 gram gekookte kikkererwten
- 2 rijpe avocado’s in blokjes
- 1 theelepel dijon mosterd
- 1 eetlepel amandelboter of tahini
- 3 eetlepels olijfolie (een beetje extra als dat nodig is)
- 1 theelepel komijnpoeder
- 1 (geroosterde) knoflookteen
- 3 eetlepels verse dille
- citroensap en himalayazout naar smaak
- scheutje water (optioneel)
- granaatappelzaadjes ter garnering
- dikke yoghurt of crème fraîche ter garnering
- verse dille ter garnering
Meng alle ingrediënten, behalve de granaatappelzaadjes, de yoghurt en extra dille, in een sterke keukenmachine. Blender tot een smeuïg mengsel. Als het nog te dik is voeg je een scheutje water or wat extra olijfolie te en blender je weer. Breng op smaak met zout en peper naar smaak. Als je de gewenste dikte hebt schep je de hummus in een bowl. Garneer met yoghurt of creme fraiche, granaatappelzaadjes en extra dille. Serveer met crackers of geroosterde tortilla driehoekjes.