Thursday, November 27, 2014

Raw Kitchen Fremantle WA - The revolution of hommus

The Raw Kitchen Fremantle has been my go to place for delicious lunches anytime I'm down in the Freo area, for quite a while. Recently it moved in to a much larger Restaurant and began opening for dinner's. It now has an extended menu that will blow your mind, great service and a nice fresh vibe. The building they have chosen is an original 1920's warehouse with an abundance of natural light and raw exposed brick walls. They've also stuck with the freo nautical theme and architecturally placed and retro-fitted a number of shipping containers around the venue.
With the new venue has come a new menu, which in my mind includes the best hommus on menu in Perth. When you do get along to the Raw Kitchen under the entrees menu you will see "roasted beetroot dip & house-made hommus w/ cold-smoked almonds, black
& white sesame, micro herbs and your choice of bread." Purchase it and devour it with as much as excitement "ahhhsss" & "yummmsssss" as I do each time I eat it. There are three breads to choose from to accompany the dish or you can select a side of the raw nacho chips. I'd recommenced a serve of bread and a serve of the raw nachos chips as it is a large serving of hommus/beetroot dip.
For me this delicious fresh creamy hommus combined with the delicious earthy flavour of the beetroot dip gets 4.75 chickpeas out of 5.
Please do yourself a favour and get down to the Raw Kitchen as soon as you can for a meal, you won't regret it.
The Raw Kitchen:

Saturday, May 31, 2014

Hi Guys. It has been a while since we've added anything to the blog. So I thought I'd start contributing to the world of hommus/hummus again. Here's a little recipe that my mum uses for quick simple hommus. Of course you can use dried chickpeas and soak them over night for a more authentic hommus, but when you have people coming over and you need something in a rush this is perfect.

2 Tins of chickpeas
2 teaspoons of fresh diced garlic  (if you use the minced garlic in a jar, double it)
2 large Tablespoons of Tahini
1 Tablespoon of olive oil
1 teaspoon of balsamic vinegar
A decent sprinkle of salt
And as much water as you need to make it a good consistency. Add say ¼ cup to start.
If you want to add some spice add tobasco or jalapenos to the mix.

Directions:Drain chickpeas, place in blender.
Dice garlic and add to blender with Tahini, olive oil, balsamic, and water.
Blend until a decent consistency, add further water if need be.
Once a good consistency add salt and further balsamic to taste.
I usually add olive oil and some smoked paprika to the top of the hommus once I’ve put it in a serving bowl.
It’s yum. It’s my mum's recipe.