Ingredients – Cheat Sheet
- 100g (approx.) roast vegetables
- 1 tin beans – white beans, kidney beans, black beans, chickpeas
- ½ tsp salt or to taste
- ½ – 1 tsp ‘heat’ – i.e. black pepper, cayenne, chilli, hot curry powder
- 1 tsp spice or dried herb of choice
- 2 tbsp olive oil
- Water (enough to reach desired consistency)
- 1 tbsp ‘acid’– i.e. lemon juice, lime juice, white/red wine vinegar
Add all ingredients to food processor and blend until smooth. Refrigerate up to a week or freeze for up to three months.
Variations
| Theme | Bean Base | Heat | Acid | Spice/herb | Roast Veggie |
| Vaguely South American | Black beans or kidney beans | Cayenne pepper | Lime juice | Sweet potato or capsicum | Coriander (fresh or ground) |
| An attempt at Middle Eastern | Chickpeas | Black pepper | Lemon juice | Beetroot or zucchini | Cumin |
| Italian inspired | Borlotti or cannellini | Hot paprika | Red wine vinegar | Tomato, capsicum | Oregano, marjorum, rosemary |
| Southern Asian vibes | Lentils | Hot curry powder | Lime juice or yogurt | Carrots, pumpkin | Onion/garlic powder |
Crackers
Ingredients
- 250 grams of stale leftover bread
- 1 tsp molasses (or sub in other paste i.e. tahini, tomato paste, honey, peanut butter, pesto, chutney)
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
- 125ml water
- 1 tablespoon poppy or carraway seeds
Instructions
Preheat oven to 150°C.
Blend the bread in a food processor until it turns into breadcrumbs. While it’s mixing, add the seeds, molasses, olive oil, and salt; then a slow drizzle of water until the ingredients turn into a dough like consistency.
Spread the mixture onto a baking tray lined with baking paper, and use a spatula to spread out evenly, about 1/3 cm thick. Place in the oven to cook for about 25–45 minutes or until golden and crisp.
Keep an eye on it, the cook time will vary depending on the moisture in the bread, the amount of water you added, etc.
Take out and let cool, then gently break apart (don’t worry if they’ve naturally broken into chunks) and place in an airtight container until ready to use.
Serve with your favourite dips or spreads!