Taste-and-Treats on the West Coast

What a week it has been..   rather bizarre..  but a good thing has come of it and that is that I am finally in the very very near future moving back to my home to Hout Bay. So excited that I could platz ! So here for a healthy weekend snack the recipe of Raw Hummus I have been given by a friend. Just made it for a friend's birthday party tomorrow and it tastes amazing..  Very fresh and definitely more healthy than the one made with cooked chickpeas. I am going to try a different version as well next week maybe with added cucumber.. we'll see and I shall let you know how it works! INGREDIENTS • 1 cup dry chickpeas • 2 tablespoons ground sesame seeds (tahini) • 1½ teaspoon salt/pepper • 1 lemons, juiced • ½ cup olive oil • 1-2 cloves garlic, crushed or to taste • ¾ cup water • 2½ tsp (or to taste) paprika • ½ cup fresh basil • ½ cup parsley • Chives to taste DIRECTIONS 1. Soak the chickpeas in water overnight. In the morning dr...

See...!  it does not always have to be  potato chips  or tacos...:) These little gems are delicious and certainly satisfy the graving for a spice snack  in between... . 1 400g tin of chickpeas 1 Tbsp olive oil FOR THE MOROCCAN SPICE MIX : 2 tsp ground cumin 1 tsp ground coriander 1/2 tsp chili powder 1/2 tsp sweet paprika 1/2 tsp ground cinnamon 1/4 tsp ground allspice 1/4 tsp ground ginger 1/8 tsp smoked paprika 1/2 tsp sugar Preheat oven to 180C.   Drain the chickpeas into a colander and rinse well with cold water until no more foam appears. Let beans drain for 5-10 minutes, then pat dry with a cloth or paper towel if they still look wet. While the chickpeas drain, make the spice mix. (The recipe makes far more than you need, but you can store it in an airtight container for other uses.) Toss beans with olive oil and seasonings and lay out on a parchment-lined baking sheet. Roast for about 45 minutes stirring every 15 min...