Harissa Hummus

Regular readers will probably realise that 2018 has been the year of harissa obsession for me- I've loved experimenting with this flavourful ingredient, trying out different recipes to share with you & they are recipes which I come back to time & time again in my own kitchen (the Harissa Roasted Aubergine is a particular favourite). It seemed only natural to try pairing the delicious paste with another of my favourites, hummus, and the results are epic!

Three great health benefits: boosts immunity, good source of fibre, beneficial for heart health 

Makes 1 bowl
Keeps for approx 1 week refrigerated in an airtight container

Ingredients:
1 x 400g can of chickpeas, drained and rinsed
Juice of 1 lemon
1 clove garlic, peeled
4 tbsp extra virgin olive oil
2 tbsp water
1 & 1/2 tbsp rose harissa paste
1 tbsp tahini
Sea salt and black pepper

Method:
1) Whizz all of the ingredients together in a food processor until smooth and creamy.

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Rosemary, Olive Oil and Sea Salt Roasted Nuts

These flavourful nuts are lovely to have on hand at this time of year. They're easy enough to make at a moment's notice if you have guests coming round for drinks and equally, make a lovely hostess gift when presented in a jar tied with ribbon.

Three great health benefits: promotes healthy skin, beneficial for brain health, good source of fibre

Makes 1 jar

Ingredients:
75g cashew nuts
75g walnuts
50g almonds
leaves from 3 sprigs of rosemary, chopped
1 tbsp olive oil
1/2 tsp sea salt

Method:
1) Preheat oven to 180 degrees C.
2) In a roasting tin, toss all of the ingredients together to combine. Roast for 20 minutes, turning halfway through the cooking time.

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Sprout Slaw

Serving Brussels Sprouts raw may not immediately spring to mind as an obvious choice & potentially doesn't sound appealing but these mini cabbages really do work well in a slaw. This is an easy side dish to serve over the festive season, with just a handful of basic ingredients, and may even convince the cynics to give sprouts a chance. Feel free to add a few dried cranberries for extra seasonal goodness, if desired.

Three great health benefits: boosts immunity, good source of fibre, anti-inflammatory 

Serves 4 as a side dish
Best enjoyed immediately but can be made in advance and refrigerated if needed

Ingredients:
300g sprouts, peeled and grated
3 tbsp natural coconut yoghurt
2 tsp Dijon mustard
Juice of 1/2 lemon
Sea salt and black pepper

Method:
1) Combine all of the ingredients in a medium mixing bowl, seasoning to taste. Enjoy immediately.

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Christmas Pudding Bliss Balls

These Christmas Pudding Bliss Balls are full of festive flavour, combining fruits, nuts and spices with a hint of citrus. They're the ideal energy booster for this busy time of year and I'm yet to find someone who doesn't love them. The topping is optional but helps to create the Christmas pudding appearance.

Three great health benefits: energy boosting, good source of fibre, promotes healthy skin

Makes 12 
Keeps for approx 1 week refrigerated in an airtight container and freezes well for a couple of months

Ingredients:
175g almonds
175g medjool dates, pitted
150g raisins
50g dried cranberries (I always use apple sweetened)
Zest of 1 orange
3 tbsp coconut oil (liquid)
1 tsp ground cinnamon
1/4 tsp grated nutmeg
Pinch sea salt

For the topping:
1/3 cup coconut butter
2 tbsp maple syrup
12 dried cranberries 

Method: 

1) Whizz the almonds in a food processor until finely chopped. Add the cinnamon, nutmeg and salt and whizz briefly to combine.
2) Add the dates, raisins, dried cranberries, orange zest and coconut oil and whizz until the mixture sticks together.
3) Form into balls and refrigerate for an hour to set.
4) To make the "icing" topping, melt together the coconut butter and maple syrup in a small saucepan over a medium heat on the hob. Remove from the heat and set aside to cool slightly, but not completely, just until the mixture thickens. Place a small dollop onto each bliss ball and top each with a dried cranberry. Refrigerate to set.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats