Online Reporter
EVERY year on June 18, we observe Sustainable Gastronomy Day. This day shines a light on the importance of sustainable food practices, cherishing local cuisine and significantly reducing food waste.
Gastronomy, at its heart, is the art and style of cooking specific to a particular region. Sustainability, meanwhile, is the principle of acting without depleting our natural resources, ensuring practices can continue indefinitely without harming our environment or health.
Sustainable gastronomy beautifully merges the art of food with these eco-conscious practices.
It considers factors like using local ingredients to cut down on transportation waste and bolster local economies, championing sustainable agriculture and safeguarding rich culinary traditions and cultural diversity.
This year’s theme, “Local Seeds, Local Eats”, encourages us to explore diverse cuisines and show appreciation for our local farmers.
Today, we are sharing an easy hummus recipe that is perfect for celebrating sustainable eating. It requires just 30 minutes in preparation and cooking time.
Hummus is a creamy dip made from chickpeas, tahini (a blend of toasted sesame seeds and oil) and lemon juice. It is a popular snack or appetiser, often served with pita bread, vegetables or crackers.
You can also spread it on sandwiches or wraps, or use it as a sauce for grilled meats and vegetables.
Want to try a twist? Consider adding roasted red peppers, jalapeños or hot sauce for a spicy kick.
You can even experiment with variations using black beans or sugar beans instead of chickpeas.
Ingredients
500g chickpeas (canned or boil dried chickpeas the night before);
Quarter cup tahini (blend toasted sesame seeds with oil until creamy);
Two tablespoons lemon juice;
Two garlic cloves, minced;
Half teaspoon cumin round;
Salt and pepper to taste;
Water or ice as needed
Method
- Combine boiled or canned chickpeas and tahini in a food processor. Blend until the mixture is smooth and creamy.
- Add the minced garlic, lemon juice, cumin, salt and pepper. Blend again until all ingredients are thoroughly mixed.
- With the food processor running, gradually drizzle in the olive oil. Continue blending, adding water, one tablespoon at a time, until your hummus reaches a perfectly creamy and desired consistency.
- Taste and adjust seasoning as needed. You might want more lemon, salt or cumin.
- Transfer the hummus to a serving bowl. Drizzle with a little extra olive oil and garnish with smoked paprika or fresh herbs before serving.
Power foods
Chickpeas: These legumes are an excellent source of plant-based protein and are rich in dietary fibre, aiding digestion and promoting fullness.
Sesame seeds: Tahini, made from sesame seeds, is loaded with healthy fats and high in fibre. It also provides a good source of essential minerals like calcium, iron and magnesium.
Olive oil: A cornerstone of healthy diets, olive oil contains monounsaturated fats that help reduce the risk of chronic diseases. It is also rich in antioxidants, which help protect against cell damage.
Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety. She can be contacted on 0772748509.
Online Reporter