Vegan Hummus with Mexican 'Beef' Bosh TV

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