ChicP Hummus and some fancy toasts

It’s hummus time again. Dips are things that have to feature everyday, otherwise withdrawl symptoms start to ensue. My carrot sticks don’t know what to do with themselves if there’s no tub to hand, what else can you really dunk them in? On days like those resort to tahini, close I suppose and a pretty good substitute, but it’s definitely no hummus.

Of course making your own tends to be the better option, meaning you can make it to your own taste, varying the beans if you like and making flavours that you would never find in the shops (see THIS black truffle and chilli hummus). But we all know time and effort gets in the way. We finish work at 5, get home for 6 no one wants to be whipping up their own hummus to delve into before dinner. The Tesco Express is usually the better option, either their organic hummus or just the original one (it’s cheaper and tastes as much of hummus as the first), stick it in your own bowl and drizzle with some nice extra virgin olive oil (ooh fancy) and you’ll even be kidding yourself that you made the slightest bit of effort.

For those times you do want to push the boat out and search for a more artisanal product, there are a few on the market. One that I’ve had my eye on lately is ChicP. A young brand founded by Hannah McCollum, all using surplus raw fruit and vegetables that would otherwise go to waste. She produces alternative, interesting and most definitely delicious dips with flavours you can’t find anywhere else, plus the the most popular with those in the know, the banana, avocado and cacao hummus.

 

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Sweet hummus, still the main component parts of chickpeas and tahini but the garlic, oil and cumin gets replaced with over-ripe banana, cacao powder and some avocado, plus a little agave for that touch of sweetness. Well…it is a sweet hummus. I really enjoyed it as a dip for apple slices, or smeared onto some banana, on toast was good, oh and don’t forget in porridge. That is one way not to forget about.

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Lovely Hannah sent me one of each variety of her hummuses. Hummusi? I don’t know where to stand on the plural. Anyway, I received a beetroot, horseradish and sage, a carrot, ginger and turmeric, a herby hummus and the banana, avocado and cacao. All a rainbow of colours, pretty tempting to dunk a spoon right into, or if you have company, I suppose some crudites should come into the mix. I was looking to do something a little more with the hummus. One evening I made a vegan pasta dish, roasting up some fennel, courgette, garlic and tomatoes then stirring them all together with the herby hummus the pasta and some of the cooking water plus extra herbs. It was creamy with a nice garlic hit, and ever so moreish. From the title, a pasta coma is inferred of course. It will be a meal on my mind for those times when hummus is leftover in the fridge (does anyone EVER have hummus leftover in their fridge? Not in our house anyway!), makes for a pretty good clear out of the fridge.

Fancy toast is what I’ve got for you today. A bit of hummus on toast is a lovely thing, breakfast, lunch, for dinner or a snack, it’s very versatile and is definitely a blank canvas to get creative. The Biona Rye bread is always my choice when we don’t have a fresh loaf of sourdough from the local baker. TOP TIP my friends! Once opened stick your rye bread in the freezer and just take out a slice whenever you want, toast on defrost and when it pops up toast again until crispy. Less waste and it keeps sooooo much longer.

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Not satisfied with just the one flavour I needed to do half’n’half. In the mix was the beetroot, horseradish and sage hummus, screaming out for some crunch of shaved fennel, and goats cheese crumbled on top. Asian vibes were coming my way for the carrot, turmeric and ginger hummus. Recently my way of cooking mushrooms has been to stray away from the pan and instead drizzle them with oil and some tamari and roast in the oven until shriveled and a little crispy. All the water evaporates, so the mushroom flavour is concentrated and meaty, once topped with kimchi and pleentyyyy of sriracha, that will be a few mouthfuls you will never ever want to end.

If you want to get your self some ChicP hummus, which I highly recommend you search high and low for. You lot in London will have a much better chance than us north of the border. Here’s a list of individual shops and online marketplaces to get your fix, or buy direct from their online shop. Even if you polish the whole tub off in one sitting (I’ll just hide behind my hands, I swear I didn’t), that’s fine, obviously, you’re doing your bit to combat food waste. And we can all do a little bit more in that crusade.

 

To be honest no recipe is really needed,  just a list of ingredients to pile up and create your own masterpieces with. Let me know what you top your hummus with, if you’re as avid a fan as hummus on toast as I am, I bet there’s some serious contenders out there. Better than avocado on toast? I think so. That might cause some arguments though, I might just leave things there….

Beetroot, sage and horseradish hummus on toast

Ingredients

  • 1/2 slice rye bread
  • A good scoop of beetroot, sage and horseradish hummus
  • Finely shaved fennel, reserve the fronds for sprinkling
  • Handful of frozen peas
  • Hard goats cheese (I used St. Helen’s Farm)
  • A few leaves of parsley
  • Black pepper
  • Lemon

Directions

  1. Pretty simple things here, toast your rye bread slice until crispy on the edges.
  2. Meanwhile pour boiling water over your frozen peas in a bowl and leave to sit for a few minutes, then drain.
  3. Time to assemble. Spread the hummus over the toast, place the fennel slices and peas over the top, however artfully you care to be. Top with the crumbled goats cheese, parsley, fennel fronds and a good grind of pepper and a spritz of lemon.

 

Carrot, ginger and turmeric hummus on toast

Ingredients

  • 1/2 slice rye bread
  • A good smear of carrot, ginger and turmeric hummus
  • A handful of chestnut mushrooms, quartered
  • Tamari
  • Kimchi
  • Coriander leaves
  • Lime
  • Sriracha

Directions

  1. Turn the oven to 180C. Toss your mushrooms in a roasting tin with a dribble of tamari and oil, then roast in the oven shaking a few times until crisped up and shrivelled. Can take around 20-30 minutes.
  2. Once the mushrooms are cooked, toast your rye bread and the smear on the hummus.
  3. Dot with the hot mushrooms, some kimchi, coriander leaves, lime juice and a good sized squirt of sriracha. THAT is the most important bit and must not be forgotten!

I would like to thank Hannah from ChicP for sending me the hummus to sample. All these words and opinions are my own, can you tell when I’m excited about something?  I definitely felt it about this brand who are setting a prime example to other young companies. Having won Best New Convenience Food at the World Food Innovation Awards, Trailblazer Award at Food Vision and shortlisted at the YBFs, I reckon we will be seeing ChicP in our own fridges sometime soon.

 

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