Hummus with Mexican 'Beef'
- Simple
- 1:10 h
- 22 ingredients
This, my friends, is the ultimate silky- smooth hummus, made with cooked chickpeas, which are incredibly affordable. The Hummus-Bros-style Mexican Beef is made with super-cheap but delicious TVP and is Henry's mum's favourite! It's so delicious, it will disappear in seconds. This recipe is from our newest book BOSH! On A Budget.
Serves: 4
Ingredients
For the ultimate hummus
- 1 tsp baking soda - or maple syrup
- 250g dried chickpeas or 2 x 400g tins chickpeas
- 150g creamy tahini
- 80ml lemon juice or up to 120ml if you need more
- 40ml olive oil or up to 80ml if you need more
- 6 roasted garlic cloves or 3 if using raw
- ½ tsp salt
- 40ml ice water or up to 100ml if you need more
- 40-80ml olive oil for drizzling
For the mexican 'beef'
- 2 tsp Nooch
- 1 tsp miso
- 1 tsp Marmite
- 1 tsp sugar
- 2 tbsp tomato purée
- 960ml boiling water
- 1 tbsp oil - plus 2 tsp
- 1 plant-based beef stock cube
- 1 tsp salt
- 120g textured vegetable protein
- 1 garlic clove
- Salt & pepper to taste
For the spice mix
- 6 tsp smoked paprika
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp chilli powder
- Salt & pepper to taste
To serve
- 1 tbsp chopped coriander
- chilli flakes
- handful of tortilla chips
- nachos - or pitta breads
- tomato salsa - or guacamole
Before you start
Large saucepan (if you’re using dried chickpeas) | Food processor
Step 1
For the chickpeas
- The night before, soak your dried chickpeas, if using
- Place the dried chickpeas in a large bowl, cover with water and leave to soak overnight
- The next day, cook the soaked chickpeas
- Drain the chickpeas and tip them into the large saucepan
- Add the baking soda and fill with cold water
- Place over a high heat and bring to the boil, then lower
- to a medium heat and cook for 20–40 minutes, skimming off any foam that rises to the surface
- They are done when they are soft to the bite, but not mushy
Ingredients
- 1 tsp baking soda - or maple syrup
- 250g dried chickpeas or 2 x 400g tins chickpeas
Step 2
Blend your hummus
- Drain your chickpeas (dried and cooked or tinned)
- Keep 1 tablespoon aside and add the rest to the food processor
- Add most of the tahini, keeping a couple of tablespoons aside
- Add the lemon juice, roasted garlic and salt
- Blitz for 2–3 minutes until really smooth
- With the processor still running, slowly pour in enough ice-cold water until you have a smooth, creamy, light consistency, thick enough to keep its shape in a bowl but still nice and light and fluffy (bear in mind that it will harden as it cools in the fridge)
- Taste and adjust the flavour according to your taste, adding more salt, lemon or garlic as needed to get the flavour perfectly balanced
Ingredients
- 150g creamy tahini
- 80ml lemon juice or up to 120ml if you need more
- 40ml olive oil or up to 80ml if you need more
- 6 roasted garlic cloves or 3 if using raw
- ½ tsp salt
- 40ml ice water or up to 100ml if you need more
- 1 tsp salt
Step 3
Flavour the TVP
- Pour the boiling water into the saucepan and stir in the nutritional yeast, the 2 teaspoons of oil, miso, Marmite, sugar, crumbled stock cube and salt
- Whisk briefly to combine
- Add the TVP and stir, then leave to sit for 20 minutes to rehydrate
- Drain the TVP through the colander, catching the stock in the mixing bowl
Ingredients
- 2 tsp Nooch
- 1 tsp miso
- 1 tsp Marmite
- 1 tsp sugar
- 960ml boiling water
- 1 tbsp oil - plus 2 tsp
- 1 plant-based beef stock cube
- 120g textured vegetable protein
- Salt & pepper to taste
Step 4
Make your mince
- Place the frying pan over a medium-high heat and add the remaining tablespoon of oil
- When it’s hot, add the drained TVP and season
- Cook, stirring regularly, for 10 minutes, until browned
- Crush the garlic into the pan and cook for a further 3 minutes
- Remove from the heat
- Add the spices for the spice mix and stir well
- Cook for 5 minutes, stirring occasionally
- Add the reserved stock and tomato purée
- Turn the heat up to high and simmer for 10 minutes, stirring regularly, until the liquid has evaporated
- Taste and season to perfection
Ingredients
- 2 tbsp tomato purée
- 6 tsp smoked paprika
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp chilli powder
- 1 garlic clove
- Salt & pepper to taste
Step 5
Serve
- Measure 2 dessert spoonfuls of hummus into each bowl, using the back of the spoon to create a big swirl with a dip in the middle
- Add a quarter of the mince into the dip
- Top with some chilli flakes and chopped coriander
- Drizzle over the dressing
- Serve alongside a handful of tortilla chips, some nachos or pitta breads and either salsa or guacamole
Ingredients
- 1 tbsp chopped coriander
- 40-80ml olive oil for drizzling
- chilli flakes
- handful of tortilla chips
- nachos - or pitta breads
- tomato salsa - or guacamole