As it’s the run up to Christmas, Tesco NI want to encourage everyone to have a very special Christmas this year. Their advice to everyone is- whatever festive feast you are throwing this Christmas, make sure to eat during and be merry with the best produce possible.
When I accepted the challenge, I duly invited a crowd of friends round who would appreciate my efforts. Tesco had sent a few festive treats and from them I decided to make a delicious houmous to go with the all butter cheese straws and a salted caramel cheesecake, decorated with the decadent salted caramel truffles.
I kept the whole evening very casual with the houmous instead of a starter and chicken fajitas cooked from scratch for the main (messy but delicious) You can find my recipe for the fajitas here
Houmous has grown hugely in popularity and it is a particular favourite of mine. To make it properly it needs olive oil but if you are being good, you can find an oil free version here
To make this version you will need the following:
Ingredients for houmous
1 x 400g tin of chickpeas (reserve the liquid and a tablespoon of the chickpeas)
2 x large tbsps of tahini
1 clove garlic, finely chopped
Juice of half a lemon
1 level tsp salt
2 tbsp Olive oil and extra for drizzling
Place all the ingredients in a food processor and blitz until smooth
add the reserved liquid to create the right consistency
serve in a bowl, topped with the reserved chickpeas and a drizzle of Olive Oil
Salted Caramel Truffle Cheesecake
To make the Salted Caramel Truffle cheesecake, you can find the basic recipe here Simply follow the instructions and decorate with the Tesco salted caramel truffles. Warning, your waistband may not thank you for this dessert so stick to small servings!
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