Three ways with :: Hummus.



Too often, when the time comes to do my weekly food shop, I find myself staring at a blank page headed up with the words ‘Meal plan for week beginning … ‘, thinking, what on earth do I normally cook?

I tend not to cook the same things over and over since I get bored pretty quickly, which, since variety is the spice of life and all, is great! But it also means that I’m often left stumped, since I’ll have cooked 40 different things in the past month and a half, and not written a single one of them down. Not so great! And so, this new little series I’m heading off today on Cider with Rosie, featuring different ways of working with some of my favourite central mealtime ingredients, is as much for me as it is for you. A compendium of my favourite recipes, if you like. I hope you won’t mind about that?

First up, hummus! When I mentioned to my Mum that I was putting together a ‘three ways with hummus’ post, she said ‘like hummus with pita, hummus with carrots, and hummus with cucumber?’ Ha ha Mum. Very funny. ‘No!’ I said! ‘We can do better than that!’. The first recipe is a light one (ideal as a starter, light lunch, or fancy afternoon snack), the second is virtuous and delicious and filling all at once (a dinnertime staple), and the third is the ‘showstopper’- a weekend special!

Before we get to the goods, let’s talk hummus for a moment. I buy it in as often as I make it fresh, and this recipe, by the marvellously talented Molly, is my favourite to use. When buying, I tend to go for the organic stuff, only because I usually find it tastes better. But really, when it comes to hummus, you can’t go too far wrong, can you?


 O N E :: Garlic-rubbed toasts with hummus, sun-dried tomatoes + feta

Cider-with-Rosie-Three-Ways-with-Hummus-Bruschetta Cider-with-Rosie-Three-Ways-with-Hummus-Tomato-and-feta-Bruschetta Cider-with-Rosie-Three-Ways-with-Hummus-Tomato-feta-toasts

Serves 4.
Ingredients ::
4 slices sourdough bread {I used a loaf that came pre-sliced into these halves, which worked great}
1 garlic clove
100g {about 1/2 block} feta cheese
200g sundried tomatoes
150g hummus
Pinch dried thyme

- Heat up a griddle pan until it’s searing hot, then place the four slices of toast {completely dry, no oil} into the pan. Keep an eye on the toasts, flipping them over now and again. When they’re hot and have beautiful charred lines criss crossing over them, remove from the pan. Straight away rub one side of each slice with the cut side of a clove of raw garlic, and then leave to cool slightly.

- Spread each toast with a layer of hummus, then top with sundried tomatoes. Crumble over the feta, and finally top with a dusting of dried thyme and a drizzle of extra virgin olive oil too, if you fancy.

- Serve as a light lunch, or as the first course of a main meal.

T W O :: Vegan hummus ‘abundance’ bowl

Vegan-abundance-bowl-Cider-with-Rosie Cider-with-Rosie-Abundance-bowl-three-ways-with-hummus

Serves 2.
Ingredients ::
1 large aubergine
4 tbsp dark soy sauce
4 tbsp runny honey
150g mixed bulgar wheat + quinoa {or any grain of choice}
Pinch salt

1 large courgette
1 clove garlic
3 tbsp sesame seeds
Squeeze of lemon juice
Pinch of dried oregano

1 ripe avocado
Handful of fresh spinach

150g hummus
Extra virgin olive oil
Sesame oil

- Combine the dark soy sauce, honey and pinch of salt (omit if using regular soy, as it’s much less sweet than dark soy sauce) in a wide dish. Slice the aubergine into rounds just shy of 1cm thick, and place into the honey+soy mixture. Leave for at least 15mins to marinade, turning the rounds over frequently so they coat evenly.

- Slice the courgette about 1cm thick, and place into a dish with a couple of tablespoons of extra virgin olive oil, a pinch each of dried oregano and salt, a smashed garlic clove, and a squeeze of lemon juice. Leave for at least 15 mins.

- Rinse the grains in cold water, then cook for 10-12 minutes (or according to packet instructions).

- Whilst the grains boil, heat a splash of sesame oil in a frying pan, and carefully fry the aubergine a few slices at a time. Try not to put too much of the marinade in the pan, or else the honey will catch. When the aubergine is dark golden, set aside to cool (they taste better after they’ve rested a little while!).

- Drain off the cooked grains, and immediately dress with the aubergine marinade and add salt to taste.

- Heat up a griddle pan, and grill the courgette slices (taking care to drain off as much of the oil mixture as possible) until they’re nicely charred but still al dente. Set aside once cooked, and then use the leftover marinade from the courgettes to dress the chopped spinach.

- Serve in large bowls, with a heaping spoonful or two of paprika-dusted hummus!

T H R E E :: Spiced chicken, roasted pepper, + hummus homemade flatbread wraps

Cider-with-Rosie-flatbread-recipe-three-ways-with-hummus Cider-with-Rosie-spiced-chicken-flatbread-three-ways-with-hummus 1Chicken-pepper-hummus-flatbread-wraps-three-ways-with-hummus-Cider-with-Rosie

Serves 4.
Ingredients ::
500g strong white bread flour, plus extra for dusting
350ml warm water
5g fast acting dried yeast
10g salt

3 or 4 skinless chicken thigh fillets
Spice mix of choice
2 red peppers
150g hummus {with a little extra cumin + lemon juice}
Handful of rocket

- First, make the bread dough by putting the flour, yeast, and salt into a bowl, then mixing in the water. The dough is **supposed** to be really quite wet and sticky, sticky enough that you’ll want to remove any rings you might be wearing before starting the kneading process!

- To knead, I use a technique called the ‘accordion method’, which involves holding the sticky dough in your hands, repeatedly stretching it long in mid-air between your hands, then bringing them back together. The quicker you can go, the better! It takes about 10 minutes, and in that time the dough will transform from being lumpy to smooth, and will become considerably more elastic. Another great technique for kneading a soft dough like this one can be viewed here.

- After 10 minutes of kneading, put the dough into a lightly floured bowl, cover with a damp tea towel, and then leave at room temperature to prove for a minimum of 1 and a half hours, and up to 4. I left mine for 2 hours, and the difference in flavour in comparison with a 1 hour prove was amazing!

- Coat the chicken thighs in a fine drizzle of olive oil, and then dredge in your spice mix. I use a mixture of chilli powder, cumin, paprika, dried oregano, and a pinch of salt. Leave to infuse for at least 15 minutes.

- Slice the peppers into thick pieces, place into a roasting dish along with the chicken, give everything a drizzle of olive oil, and then roast at 200 degrees for 30 minutes.

- When the dough’s had a good couple of hour’s prove, knock it back, knead in a little extra flour if it’s still to sticking to roll out, and then divide into 6 pieces. Whilst you work on the first piece, cover over the remaining dough balls with the damp tea towel and set a large frying pan (without any oil in) over a high heat.

- Use your hands to begin flattening out each piece of dough in turn, giving them a moment or so to relax to make the stretching process easier. When the dough has become wide and flat enough, drape it over the backs of your hands, and gently pull outwards to stretch the dough until you can almost see through it when held up to the light. Set aside on a floured work surface, and continue with each piece of dough in turn.

- Working with one flatbread at a time, lay it carefully into the preheated and oil-free frying pan. After a minute or so, when the underside has turned a dusty pale brown colour, flip over the flatbread using tongs. After about 30 seconds, when the second side has become slightly charred in spots, remove it from the pan.

- Keep the cooked flatbreads covered over with a tea towel whilst you finishing cooking the remaining ones. This will stop them going firm, and keep them pliable and easy to roll up later on!

- To assemble the wraps, spread a layer of hummus down the centre of the flatbread, then top with finely sliced strips of chicken and red pepper. Top with a sprinkling of rocket, and then roll up!


Now tell me, how do you eat your hummus? :)

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  • Eline Punt

    I have never eaten hummus. I don’t think it’s that popular over here, but recently I’ve seen it in a shop and wondered what to do with it. Definitely going to try some of your recipes right here, they sound amazing.

  • Lou Duffy

    Oh my goodness. It’s not even 10am and my tummy is rumbling just at the thought of these! The flatbreads look seriously drool-worthy, will definitely have to add this to my list!
    Lou –

  • Becky

    I LOVE hummus but I’m definitely guilty of only eating it with veggie sticks – this is inspiring!

    Becky ::

  • Rowan Collins

    Love the look and sound of the vegan abundance bowl! May have to try it soon!

  • Hannah Webster

    These all look amazing! I’m trying to experiment a bit more with healthy food right now so I’ll definitely be trying these, especially the flat breads!

  • Rebecca Dobson

    Definitely know what I’m making for lunch today!

    Becks xo

  • Teffy @ Sprinkle of Green

    Oh how I love hummus.
    Love the idea of the garlic rubbed toast and the bowls!

    I actually just made a huge batch for the week, and had to “taste test” about 3 heaped tablespoons of the stuff while I was making it. So so good!

    {Teffy’s Perks} X

    • Rosie

      So glad you like it Teffy! I’m the same whenever I make hummus, I just end up eating great spoonfuls of it! x

  • Anne

    Hummus is seriously one of my favorite things to eat ever haha! Thanks for sharing these variations. Especially the abundance bowl got me hungry instantly…

  • Amanda @ Rhyme & Ribbons

    Your flatbread looks delicious! x

  • Helen

    This is a brilliant post – I love houmous and these ideas will get be out of my houmous-rut!
    Helen @

  • Samsam

    Aubergines, sun-dried tomatoes, and soy sauce…could hummus ever taste better!?! I’m a huge fan of hummus and think these all sound delicious. As a vegan, hummus is a staple in my diet and I will undoubtedly be tweaking some of these recipes to try!!
    ~ Samantha

  • Jo Fisher

    I love hummus but have only ever eaten it with carrot sticks – I never think of having a dollop of it on a salad, or on toast! I need to hunt some down and try some new things now – these all sound so delicious! Thank you for sharing :)

    Jo xx

    She Wears Burgundy

  • Kerry Hinns

    This is absolute perfection! I always struggle with hummus and only ever eat it as a dip! But no more! Thank you for some inspiration x

  • ninegrandstudent

    Those wraps look amazing! I have only recently discovered that I like hummus, so will definitely be using some of these ideas! X

  • Kathryn

    I’m excited for this 3 ways series! Hummus is also a staple in my kitchen and now that I have a fab food processor, I’ve been making my own more and more.

    I love your abundance bowl! I think I’ll have to give that a try one of these days.

    xx Kathryn

    • Rosie

      So glad you like the idea of the series Kathryn! V envious of your food processor, mine is appalling! A NutriBullet is at the top of my ‘to buy’ list! Hope you enjoy the abundance bowl! x

  • Lauren S

    Oh my goodness, you’re making my love of hummus even deeper. Each recipe is something I would love to eat any day of the week – cannot wait for more of these!

    Lauren x

    Britton Loves | Lifestyle Food Fashion Beauty –

  • Ala

    I’ve tried to decide which one is my favourite, but I can’t, they all look delicious. And I’m not even that crazy on hummus. Well done to you for making your own flatbread too! It all looks divine and you my dear have some mad food photog skills on the go x

  • Vanessa Nunn

    These look like some really fun recipes to try out! Since being a vegetarian, I have slowly fallen in love with hummus, but have never been creative with my food. I will have to give these a go! <3 xx

  • Laura @ Laughter is Catching

    those wraps look delicious! Im the same, I just cant eat the same things over and over.

  • Little Miss Katy

    Ohmygahhhhd. These look amazing. I’ve definitely noted down the vegan bowl for future lunch boxes :D xx

    Little Miss Katy | UK Lifestyle Blog

  • Bedazzled_B

    That vegan plate is so delish, it makes me wanna get up and cook (and it took me a while to pinpoint that emotion cause it NEVER happens). I am doing 22 days vegan and have been looking at courgettes and aubergines I’ve procured this weekend, wondering what on earth to do with them. Thanks to you, I now know :)

  • Jessica

    Oh wow the flatbread looks absolutely incredible definitely one for me to try, I am hungry just thinking about it xxx

  • Polly Rowan

    I can’t decide on my favourite either! I’d say I love hummus best with something like the vegan abundance bowl – so delicious! I’m dying to make some homemade hummus now. Lovely post, thanks, and looking forward to seeing more of this series. After a stint of living with my parents for a bit, I’m about to move out again and just know I will be stumped at what to cook after being cooked for for so long! X

  • Paro

    on cream crackers as quick snack :)

  • Foodie Laura

    Those wraps are amazing, hummus rules!

  • India Benjamin

    I love hummus, I have it most lunches as it’s so easy haha! It’s so nice with avocado and flat bread though, all of these look lovely!

    India / Touchscreens & Beautyqueens

  • Elizabeth Rebecca

    I love hummus on toast.

    Lizzie Dripping

  • Lauran Brianna

    ooh I love hummus! I’d never have thought to have it on toast like that, it looks absolutely delicious. I can imagine that roasted red pepper hummus would be perfect with the sundried tomatoes.

  • Caroline L.

    Um, yes please to all of these!!! My university house buys them by the carton full, so my friends and I usually just grab pita chips and go to town on them just like that :) But fancying them up a bit doesn’t sound too shabby at all!

  • Emily Rowbotham

    Ahhhh Rosie… You’re killing me. I could gobble each of these up in seconds…

    You’re making me drool all over my desk in the library!

    Emily xx

    My GingerBread Journey

  • Cecilia

    I love HUmmus! We usually just have with with loads of different veggies, salad and pita bread, or I also make falafels, which is a bit fiddly but totally worth it!

  • Rosie McKay

    Hummus is one of the foods I could not live without! Its nice to find some meal ideas involving it which are more adventurous than simply dipping crudities/pitta bread in to it.

  • Vicki Camfield

    Just to let you know, honey isn’t usually considered vegan!

    • Rosie

      Oh I had no idea! Thank you for the heads up Vicki! Why is that, can I ask? Is it an ethical thing, or just because it’s an animal-made product?

      • Vicki Camfield

        There’s a big debate about it in the vegan world i think (I’m not actually vegan but my best friend and my brother are). But it is an animal by-product, and vegans by definition generally don’t eat animal products or by-products. But also, on the ‘ethical’ side, they artificially inseminate and quite often kill the queen bees after a certain time. I’m by no means an expert. If you want to read more about it I suggest this site:

        Sorry for the downer! Just wanted to let you know.
        Love your blog by the way! You actually inspired me last year to start my own Lifestyle blog :)

        • Rosie

          Not a downer at all, it’s really interesting! Thanks for letting me know :) And thanks for your kind words, will go and check out your blog now! x

  • Kasia

    You’ve made me feel hungry!:-)

  • Yvonne

    Hummus was always a little blah to me, however I think I never did anything with it to add a little zing! But yourrecipes look wonderful! I should give it another try, no?

  • Anna

    OMG This looks insane!!! I’ll have to try it!! The quality of the pictures is amazing :)


  • Lynsey || One More Slice

    Two of these recipes are on the meal plan to be made next week so thank you for the inspiration!! L x


    Thank you for sharing the recipe. It is very inspiring.!! I love the grilled marks on the flatbread. I want to try the spiced chicken, roasted pepper version.

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  • Ann Sue

    Hey Rosie, I loved your recipes and the flat bread wrap looks delicious. Thanks also for the link to kneading the dough – I’ll try that technique next time to see how it turns out. A quick question though: what is yor favorite recipe for hummus? I got tired of the store bought version and tried it myself last week. It turned out okay, but I’m not happy with the consistency. Any advice would be welcome. Thanks

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