Tag Archives: snack

Hummus (eating healthy in Thailand)

Street food, street food, street food… We were obsessed with it, and that was one of our main reasons for coming to Thailand. We used to watch Mark Wiens’ videos nearly every day and drool over amazing-looking dishes he tried across the country. Then we came here.

We found that 90 % of food on the street is meat-based, and the other 10 % is fruit. With an aim to lead a healthy vegetarian lifestyle we quickly invested in some kitchen appliances and our exotic foodie adventures shifted from the street to our own kitchen.

It’s just meant to be I guess – if you enjoy doing something, circumstances WILL make sure you end up where you should, in our case – the kitchen. So here we are in Thailand, off the beaten foodie path, making our own creations and enjoying old classic dishes. One of which is HUMMUS – a simple moreish supper that we recently made. It’s like peanut butter – you just can’t get enough of it.

If you follow the recipe without changes (maybe just the water content to help blending), it should come out not too smooth or thick, tasting a bit smokey, a tiny bit acidic, with a gentle touch of garlic and a protein-ish texture. Leftovers? (happens for meal-planners, right?) Make a hummus-veg sandwich with a nice toasted baguette, bell peppers, some rocket salad or sunflower sprouts, and freshly ground black pepper. It’s also great with falafels.

Hummus

HUMMUS ingredients:

1 teaspoon cumin

2 chopped garlic cloves

3 tablespoons of each water and oil

Juice of ½ lime

1 can chickpeas

1 teaspoon paprika

1 teaspoon pepper

1 teaspoon salt

1- Toast the cumin in a dry pan for under a minute until smoke starts appearing, then grind it in a food processor (or pestle and mortar, OR a bag and a dough roller/heavy item)

2 – Mash/blend the drained chickpeas with garlic, lemon juice, oil and water (I prefer not using water, but it just doesn’t blend in our processor)

3 – Add ground cumin, salt, pepper and mix everything thoroughly

4 – Sprinkle with the paprika and some parsley for more aroma, both being optional.

Black olive tapenade and cream cheese crostini

Hey hey hey, he’s back with the food stuff!

I can’t believe it’s been over two months without a kitchen. Two. Solid. Months. You wouldn’t think you’d miss chopping onions, would you?

In terms of cooking, the closest thing that has happened is that we’ve bought a knife. And that is just to slice some fruit that we buy at the local market. We’re lucky to occasionally find some whole fruit, as street vendors sell most goods pre-sliced, be it watermelon, pineapple, even the pancakes are cut into bite-size pieces!

There are plenty of street vendors pretty much anywhere in Thailand, but sadly they’re all meats on wheels. Therefore the only option that’s left is eating out, which gets boring fairly quickly and it also costs more. Bear in mind (rarrgh!) that even in Thailand eating out can be expensive, considering that people here generally eat less greens than they do in England!

Bangkok Khao San Road
The occasional ‘rotee’ stand offering banana pancakes.

The recipe I am sharing with you today is a must for your party. I actually made these for my friend’s hen do (bachelorette party). I feared that I may be pushing it with my vegetarianism (this topic comes up fairly often when I’m around people), but from the feedback I received it turned out that EVERYONE loved them. And what’s not to love: they’re black, they’re white, they’re savoury, you name it!

As always, choose quality ingredients and keep tasting throughout the making process, as ingredients (as well as tastes) differ around the world.

olive tapenade and cream cheese sandwiches

For 4 sandwiches you will need:

Ciabatta bread (or bread of your choice)

2 handfuls of pitted black olives

1 clove garlic

2 tbsp olive oil

A grind of pepper

Few leaves of spinach

3 tbsp of cream cheese

 

Directions:

  1. Slice the bread to your preferred size. You can grill it for a few seconds on a hot pan for crunchiness.
  2. Whizz the olives, garlic and olive oil in a blender. Alternatively you can just chop everything finely and mash it together with a fork.
  3. Spread some tapenade over one part of the bread, then fill the rest with cream cheese. You can be as generous as you want at this stage.
  4. Season with some freshly ground pepper – it gives an appetizing aroma.
  5. For sandwiches, use a layer of tapenade on one piece of bread, cheese on the other, then press them against each other, with a bit of spinach in between of course!

olive tapenade and cream cheese sandwiches

 

olive tapenade and cream cheese sandwiches