You may remember a little while ago, I told you about my favourite little gadget, the Breville Blend Active Pro. It’s perfect for smoothies, purées and sauces because it’s small and neat, but I’ve often thought how nice it would be to have a bit of a bigger receptacle (is that the right word?) so I could use it for soups and stuff like that without having to haul out my enormous blender/liquidiser. Well, happy days are here, because there’s now a fab new Blend Active accessory pack which includes a whole bunch of attachments that allow it to do loads more stuff: whip cream, process larger amounts of food, grind herbs, and even juice fruit! Breville set me a little challenge to come up with a delicious hummus recipe using the Blend Active Pro and new accessory pack, and I had great fun playing with flavours. I think you’ll like this Moroccan spiced hummus with spiced roasted chickpeas – and I’m still thinking about ways to make it even more delicious (see notes at the end).
I love hummus, it’s mega-healthy and cheap to make, I but rarely make it myself because of the faff of getting the aforementioned enormous blender out of the cupboard and setting it all up. I actually found that the Blend Active processor in the kit was really handy as it’s nice and wide, making it easy to get thick hummus out without being up to your elbows in goop trying to scrape the stuff out of the bottom. I had such fun making this recipe, though, I’ll definitely be making fresh hummus more often now.
Moroccan spiced hummus with roasted chickpeas
For the spice blend:
1 tsp cumin
1 tsp turmeric
1 tsp ground coriander
1/2 tsp salt
1/2 tsp hot chilli powder
1 tin chickpeas, drained
Rapeseed, or other oil
2 cloves garlic
1 lemon, juiced
4 tsp tahini
3-4 sundried tomatoes
So firstly, get everything together: preheat the oven to 180 C/gas 4, drain the tin of chickpeas (important: reserve the liquid!), and mix up the spice blend.
Next, take a heaped tablespoon of the chickpeas and place them on a small baking tray. Drizzle with oil and about 2 tsp of the spice blend and pop them in the oven to roast – they’ll take about 15 – 20 minutes – perfect timing for you to get on with the hummus.
Heat a small frying pan, just on a gentle heat, and add in the chopped garlic and about 2 tbsp of the oil. Cook the garlic gently for a few minutes until softened and just golden brown – don’t leave it too long or it will get frazzled and taste bitter.
Add the remaining chickpeas and the rest of the spice mix to the pan and stir until coated. Turn off the heat and pop the contents of the pan into the food processor along with the lemon juice, tahini and 3 or four pieces of sundried tomato. Whizz it all together until it’s nice and smooth – if the mixture is too thick, here’s where your reserved chickpea juice comes in. Add a little of the liquid until you have a lovely, creamy texture.
Et voila! Serve your hummus topped with the spiced, roasted chickpeas, a dribble of the sundried tomato oil and some fresh coriander, plus some fresh veggies or even just chunks of crusty bread for dipping.
About the Breville Blend Active Pro accessory pack
The new accessories include a bigger food processor (450ml, including collar, blade and bowl), a 300ml BPA-free sports bottle with superseal leakproof lid, a stainless steel grinding mill (always wanted one of these – freshly ground spices are so much better), a storage lid, a whipping disc and a citrus juicer. Find out more about the Breville Blend Active Pro and the new accessory pack here (plus sign up for emails and you get 10% off your first order too).
I often roast chickpeas for dinner using this spice mix, and they’re extra delicious roasted with small squares of sweet potato or butternut squash and some chunks of red onion. Next time I’m going to add those into the mix too, or maybe some roasted red peppers. A dash of coconut milk would be lovely too.