Greek Fava Bean Dip Hummus Eli Brecher cerealandpeanutbutter

I’ve experimented with different flavours of Homemade Hummus before, adding in extras such as roasted red peppers or beetroot, and switching up the base of chickpeas in favour of butter beans or other pulses. This time I’ve used Greek fava beans (yellow split peas) – a famous product of the island of Santorini – to form an ultra thick and creamy basis of this dip, alongside fresh lemon juice, garlic, spices such as cumin and paprika, and the highest quality olive oil to achieve a velvety smooth consistency.

The Mediterranean diet has long been hailed for it’s health benefits, thanks to the abundance of polyphenol-rich olive oil and the protein-packed fibre-rich pulses like fava beans – both of which form the core of this recipe for this Fava Bean Dip.

This fava bean dip is delicious for dunking crackers or cucumber sticks, and works so well spread on toast topped with a handful of pomegranate seeds (try it!) or as part of a sandwich filling. Alternatively, spoon it over a plate of Mediterranean Roasted Vegetables or add it on top of your Shakshuka!

Greek Fava Bean Dip Hummus Eli Brecher cerealandpeanutbutter

Greek Fava Bean Dip Hummus Eli Brecher cerealandpeanutbutter

Greek Fava Bean Dip Recipe

This recipe was developed in collaboration with Greek Flavours using their ingredients.

Ingredients

  • 1 cup dried fava beans 
  • 4 tablespoons tahini
  • 1/4 cup extra virgin olive oil
  • 1/2 lemon, juice
  • 1 clove of garlic
  • 2 tablespoons chopped parsley
  • 1 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/2 teaspoon sea salt

Method

  1. Rinse the split dried fava beans in 4 and place in a saucepan with 4 cups water and 1 teaspoon salt. Bring to the boil, then simmer for 25-30 minutes stirring consistently, until all the water has been absorbed.
  2. Meanwhile, add all other ingredients to the food processor and blend together.
  3. When the beans are cooked, add them to the food processor and blend again, scraping down the sides a few times to ensure a smooth finish.
  4. Drizzle a little olive oil on top and garnish with a sprinkle of paprika and a small handful of chopped parsley. The dip will thicken over time so each time you serve it, stir in a little extra olive oil.
I’d love to know if you try this recipe! Leave a comment and rate it, and don’t forget to tag me on Instagram @cerealandpeanutbutter!

Check out my other dips like this Classic Homemade Hummus and this Baba Ganoush (smoky aubergine dip), and for more Mediterranean-inspired recipes, try my Shakshuka (baked eggs in tomato sauce), Mediterranean Roasted Vegetables and Homemade Za’atar herbs!

Greek Fava Bean Dip Hummus Eli Brecher cerealandpeanutbutter

Greek Fava Bean Dip Hummus Eli Brecher cerealandpeanutbutter

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Roasted Red Pepper Hummus Humous Vegan Gluten Free Eli Brecher cereal and peanut butter

Hummus is one of my all-time favourite foods, with it’s addictively creamy consistency. It’s so versatile and I love experimenting with different takes on it – although my Classic Homemade Hummus will never get old. This time I’ve roasted red peppers and blended them in with the chickpeas, tahini, olive oil, fresh lemon juice and a selection of herbs and spices.

My top recommendations for how to enjoy this Roasted Red Pepper Hummus include:

  1. Spread into a sandwich
  2. Use as a dip for veggie crudités
  3. Dollop over Shakshuka (my favourite brunch dish!)
  4. Serve alongside Mediterranean Roasted Vegetables

Feel free to play around with the ingredients too – why not blend in pinch of Homemade Za’atar or a squeeze of lime for a tangy twist?

Roasted Red Pepper Hummus Humous Vegan Gluten Free Eli Brecher cereal and peanut butterRoasted Red Pepper Hummus Humous Vegan Gluten Free Eli Brecher cereal and peanut butterRoasted Red Pepper Hummus Humous Vegan Gluten Free Eli Brecher cereal and peanut butter

Roasted Red Pepper Hummus

This recipe was developed in collaboration with Meridian Foods using their light tahini.

Ingredients

  • 2 medium/large red bell peppers
  • 1 x 400g tin chickpeas
  • 4 tablespoons tahini
  • 1 whole lemon, juiced
  • 4 tablespoons extra virgin olive oil
  • 2 teaspoons sea salt
  • 1 garlic clove, minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground coriander
  • Optional: 1/2 teaspoon Homemade Za’atar

Method

  1. Pre-heat the oven to 200 C and slice the peppers into large strips, discarding the core and seeds.
  2. Place the peppers, skin-side down, on a lined baking tray and grill for 15-20 minutes.
  3. Meanwhile, drain the chickpeas in a sieve and rinse under tap water.
  4. Add the tahini and lemon juice to a food processor and pulse together to create a fluffy base.
  5. Scrape down the sides, add in the rest of your ingredients except the peppers and blend until completely smooth.
  6. When the peppers are ready, peel off the skin and add the flesh to the food processor. Blend until smooth, scraping down the sides when necessary
  7. Optional: garnish with toasted pine nuts, chickpeas, Homemade Za’atar or chilli flakes. Store the hummus in an airtight container in the fridge for up to 3 days.
I’d love to know if you try this recipe! Leave a comment and rate it, and don’t forget to tag me on Instagram @cerealandpeanutbutter!

Check out my other dips like this Classic Homemade Hummus and this Baba Ganoush (smoky aubergine dip), and for more Middle-Eastern inspired recipes, try my Shakshuka (baked eggs in tomato sauce), Mediterranean Roasted Vegetables and Homemade Za’atar herbs!

Roasted Red Pepper Hummus Humous Vegan Gluten Free Eli Brecher cereal and peanut butterRoasted Red Pepper Hummus Humous Vegan Gluten Free Eli Brecher cereal and peanut butter Meridian Tahini

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Trillionaire Shortbread Bits, Raw Vegan Millionaire, Eli Brecher cerealandpeanutbutter gluten free dairy free

Let’s be honest – everyone love millionaire shortbread! The biscuity base, caramel middle and chocolatey topping are an irresistible combination – however, our blood sugar levels (and waistlines) may not agree! Please welcome in my healthier spin, with these Trillionaire Shortbread Bites with a Date-Tahini Caramel. Like all my recipes, these are gluten-free, dairy-free and refined sugar-free, made from only the most wholesome ingredients. These raw vegan treats are probably the most addictive things I’ve made in a while – you won’t be able to stop at just one (you’ve been warned!)

The velvety smooth chocolate layer is a variation on my 3-Ingredient Homemade Chocolate, but if you’re short on time or ingredients you could easily just melt a bar of good quality dark chocolate instead.

These make for the dreamiest afternoon snack alongside a mug of Hot Chocolate – or perhaps a Matcha Latte or Golden Turmeric Tonic!

I’ve also tried replacing the gooey Date-Tahini Caramel with my Sticky Toffee Date Spread and it works SO well!! If you’re a fan of date caramel/toffee, then you absolutely MUST try these Chocolate Sticky Toffee Cups, this Salted Maca Caramel Ice-Cream and this Flourless Chocolate Cake with Toffee Frosting!

Trillionaire Shortbread Bits, Raw Vegan Millionaire, Eli Brecher cerealandpeanutbutter gluten free dairy free

Trillionaire Shortbread Bits, Raw Vegan Millionaire, Eli Brecher cerealandpeanutbutter gluten free dairy free

Trillionaire Shortbread Bits, Raw Vegan Millionaire, Eli Brecher cerealandpeanutbutter gluten free dairy free

Trillionaire Shortbread Bites with Date-Tahini Caramel

Ingredients

(Makes 10)
Base:

  • 1 cup oats
  • 2 tbsp coconut oil, melted
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract

Caramel Middle:

  • 2/3 cup medjool dates (soaked in hot water for 1 hour)
  • 4 tbsp tahini (can replace with any nut butter)
  • 4 tbsp coconut milk (you can also just use water)
  • 1/4 tsp vanilla extract
  • Pinch of salt

Top:

  • 2 tbsp maple syrup
  • 4 tbsp coconut oil
  • 2 tablespoons cacao powder (or cocoa)
  • 2 tablespoons cashew butter
  • 1/4 tsp vanilla extract
  • Pinch of sea salt

Method

  1. Line a baking tray with greaseproof paper. In a food processor, grind the oats into a flour, then add remaining base ingredients and blend.
  2. Spread this onto the tray and use the back of a spoon to press down the mixture and tightly pack together. Place in the freezer to set.
  3. Add the dates, tahini, salt and coconut milk/water to a food processor and pulse until a smooth sticky paste forms. Spread this over the oat base and return to freezer.
  4. In a glass bowl, combine all ingredients for the chocolate layer, and place over a pan of boiling water. Whisk until fully combined and no lumps remain. Pour over the caramel layer and return to freezer to set, at least 45 minutes. Store in the fridge for up 1 week or freeze for up to a month.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

For more chocolatey recipes, check these out: 
Trillionaire Shortbread Bits, Raw Vegan Millionaire, Eli Brecher cerealandpeanutbutter gluten free dairy free
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Chocolate Coconut Banana Bread Gluten Free Dairy Free

This Chocolate Coconut Banana Bread is an explosion of flavours – if you didn’t already know, banana and chocolate are a match made in heaven, so with cacao powder and melt-in-your-mouth chocolate chips, it will make your kitchen smell like a chocoholic’s dream! Given that my Ultimate Banana Bread is one of my blog’s most popular recipes of all-time, I thought I’d experiment with some varieties of this classic dessert to share with you.

The fluffiness of the coconut flour works together with the yoghurt to create a texture that is light yet dense enough to feel like an indulgent banana cake. Believe it or not, this tastes EVEN better the next day. The loaf is studded with dark chocolate chips, and if you’re like me, you might accidentally-on-purpose spill half a bag of choc chips on top to decorate your Chocolate Coconut Banana Bread!

Make sure you wait until your bananas are over-ripe with black spots, begging to be used up – this is when they’re at their sweetest and work best in baking!

I’ve made loads of chocolate-themed recipes lately, so make sure you try my Chocolate Sticky Toffee Cups, Chocolate Cake PopsFlourless Triple Chocolate CakeChocolate Peanut Butter Jelly Cups, Chocolate Chip Quinoa Granola and the rest of the recipes linked at the bottom of this post!

Chocolate Coconut Banana Bread Gluten Free Dairy Free

Chocolate Coconut Banana Bread Gluten Free Dairy Free

Ingredients

  • 3 overripe bananas
  • 1/2 cup dairy-free yoghurt (I used Nush Foods almond yoghurt)
  • 1 egg (or flax egg if vegan)
  • 1 teaspoon vanilla extract
  • 4 tablespoons coconut oil, melted, plus extra to grease the tin
  • 1/4 cup coconut sugar
  • 2 tablespoons honey/maple syrup
  • 1/4 cup almond milk
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 heaped teaspoon cinnamon
  • 1/4 cup cacao powder (or cocoa)
  • 1 cup coconut flour
  • 1/3 cup dark chocolate chips, plus extra for decoration

Method

  1. Pre-heat oven to 180 C and loaf tin with coconut oil or baking paper.
  2. Mash the bananas in a large bowl, then whisk in the yoghurt, egg, almond milk, vanilla, melted coconut oil, coconut sugar and maple syrup until completely smooth.
  3. Combine all the remaining ingredients in another bowl, then add the dry ingredients to the wet ingredients and mix well until fully combined. Fold in the chocolate chips.
  4. Pour the mixture into the loaf tin and use the back of a spoon to even out the top. Sprinkle the remaining chocolate chips over the top.
  5. Bake for 55-60 minutes, until a toothpick comes out clean.
If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!
For more chocolatey recipes, check these out: 

Chocolate Coconut Banana Bread Gluten Free Dairy Free

Chocolate Coconut Banana Bread Gluten Free Dairy Free Eli Brecher cereal and peanut butter

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Peanut Tofu Stir-Fry Recipe, Vegan Gluten-Free

I’ll admit I don’t post many savoury recipes on here but I promise my diet consists of more than just Brownies, Cakes, Pancakes and Peanut Butter Cups!!!

Although I do have a major sweet tooth, I also love experimenting with hearty dinner recipes – my latest creation is this protein-packed bowl of stir-fried tofu with veggies in a zesty peanut sauce. The stir-fry is best served over a bed of wholegrain rice with fresh coriander and topped with crunchy cashew nuts! It’s packed with flavour, from lemon to ginger, and I made it using the Brazilian Xim Xim Peanut Sauce from Meridian Foods‘ new range.


It may sound complicated but trust me, this is actually incredibly easy to throw together. Tofu is an excellent source of vegetarian protein, and I find that a stir-fry makes the ideal lazy dinner when you get home from a long day.

Feel free to swap in whatever vegetables you want to use up from the fridge – if you’ve got mushrooms or courgette lying around, why not throw them into the mix? This will leave you feeling super satisfied, plus means tomorrow’s packed lunch is sorted. It’s also gluten-free, dairy-free and vegan!

Peanut Tofu Stir-Fry Recipe, Vegan Gluten-FreePeanut Tofu Stir-Fry Recipe, Vegan Gluten-FreePeanut Tofu Stir-Fry Recipe, Vegan Gluten-Free

Peanut Tofu Stir-Fry Recipe

This recipe was developed in collaboration with Meridian Foods.

Ingredients

Serves 3 (save leftovers for tomorrow’s lunch!)

  • 1 large block firm tofu, cubed (I use organic & non-GMO)
  • 2 tbsp coconut oil
  • 1 small onion, diced 
  • 1 clove garlic, crushed
  • 2 cm fresh ginger
  • Handful of fresh coriander, chopped (reserve a little for garnish)
  • 1 medium carrot, thinly sliced
  • 10 cherry tomatoes
  • Juice of 1/2 lemon
  • 3 tbsp smooth peanut butter
  • 1/4 cup coconut milk
  • 1/2 tsp chilli flakes
  • 1/2 tsp paprika
  • 150g Xim Xim sauce (Meridian Foods) 
  • 1 cup wholegrain rice
  • Handful of roasted cashews, roughly chopped, to garnish

Method

  1. Cook the rice according to packet instructions.
  2. Meanwhile, heat coconut oil in a frying pan on a medium-high heat and sauté the onion and garlic until translucent.
  3. Add the ginger, chilli flakes, paprika, carrots and cherry tomatoes and sauté for 2 minutes. 
  4. Stir in the peanut butter, lemon juice, coconut milk and coriander.
  5. Add the tofu, pour over the Xim Xim sauce and reduce the heat to medium. Put the lid on the pan and cook for 10-12 minutes, stirring regularly.
  6. Divide the rice between two bowls, top with tofu and pour over the sauce. Garnish with cashews and coriander and serve.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

Check out my other savoury recipes below:

Peanut Tofu Stir-Fry Recipe, Vegan Gluten-FreePeanut Tofu Stir-Fry Recipe, Vegan Gluten-Free

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