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Hummus With Mexican "Beef"
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.
Before you start
Large saucepan (if you’re using dried chickpeas) • Food processor
Ingredients
For the Ultimate Hummus
- 250g dried or 2 x 400g tins chickpeas
- 1 tsp baking soda (if you’re using dried chickpeas)
- 150g runny tahini
- 80–120ml freshly squeezed lemon juice, to taste
- 40–80ml extra virgin olive oil, to tastw
- 6 roasted garlic cloves (or 3 raw)
- 1–2 tsp salt
- 40–100ml ice-cold water
- good-quality olive oil, for drizzling (optional)
For the Mexican 'Beef'
- 960ml boiling water
- 2 tsp nutritional yeast
- 1 tbsp + 2 tsp oil
- 1 tsp miso
- 1 tsp Marmite
- 1 tsp sugar
- 1 vegan beef stock cube
- 1 tsp salt or smoked salt
- 120g TVP (textured vegetable protein)
- 1 garlic clove
- 2 tbsp tomato purée
- salt and black pepper
Spice Mix for the Mexican 'Beef'
- 6 tsp smoked paprika
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp chilli powder
- salt and black pepper
To Serve
- chilli flakes
- 1 tbsp chopped coriander
- tortilla chips
- nachos or pitta breads
- tomato salsa or guacamole
Method
-
1.
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
-
2.
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 -
3.
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
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4.
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
-
5.
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
-
6.
Serve • Measure 2 dessertspoonfuls 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
