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2 Easy Hummus Recipes with
@MimisBowl

Miriam is the founder of Mimi’s Bowl. She cooks modern baby and toddler recipes from her home in West London. She is mum to her 5 year old little girl and 1 year old baby boy. Miriam blogs and posts daily about what they eat at home. She shares her honest experiences of cooking at home for her family; whilst offering parent cooking hacks and recipes. Her mission is to end “babyfood panic”, an anxiety abouthowto feed your baby andwhat to feed your baby.

Miriam has kindly shared her two favourite Hummus recipes from her blog. We are hoping this will spark inspiration in your kitchen and satisfy your cravings during this unsettling time. 

SWEET POTATO HUMMUS

This nutty, rich, sweet hummus is our personal favourite: if you have left over roast sweet potato then make this, you won’t regret it. The flavour is much more complex than the sum of these ingredients.

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1/2 can cooked chickpeas (can weighs 400g)

1 cooked sweet potato (peel and roast in the oven with olive oil, 180C fan oven, for 20 mins)

1/2 tablespoon tahini*, not suitable for nut allergies

olive oil 

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Blitz all the ingredients together, adding olive oil, until you have a consistency you like and serve

SPRING PEA HUMMUS

A lovely tangy hummus, I use frozen peas for this recipe all the time; but if you are making this in Spring you can of course try fresh peas instead. Once you have cooked the peas, refresh them in ice cold water for 1 min, then drain. This will set the colour and make the finished hummus a beautiful vibrant green colour. 

I don’t use chickpeas in this recipe, I substitute them for cannellini beans. They make a brilliant creamy binder for a lovely hummus dip and are a great alternative for chickpeas

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200g cooked peas

½ lemon, juice only 

1 tablespoon cannellini beans

1/2 tablespoon tahini*,not suitable for nut allergies

olive oil 

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Blitz all the ingredients together, adding olive oil, until you have a consistency you like and serve