Roasted paprika chickpeas
Ingredients • 1 can (400g) chickpeas, drained and rinsed • 1 tablespoon olive oil • Smoked paprika • Salt
Directions Preheat the oven to 180C. Dry the drained and rinsed chickpeas with some kitchen towel or a clean cloth. Add in the oil and a good pinch of salt and a couple pinches of smoked paprika. Mix together well so all the chickpeas are coated, and remove any of the chickpea skins that come off. Put some greaseproof paper on a baking tray and pour on the chickpeas spreading around evenly. Put in the oven for around 35 mins removing once to shake the tray around halfway through. The chickpeas are delicious served immediately as they have a slightly crunchy outer shell. They will start to soften if you keep them for longer.
Roast butternut squash seeds
Ingredients • Seeds from a butternut squash • Coconut or olive oil • Pinch of salt
Directions Pre-heat the oven to 150C. Lightly toss the seeds in a tiny amount of oil and salt. Place on some greaseproof paper in the oven and cook for around 20 mins until golden and crispy.
Smoky paprika hummus
Ingredients • 2 cans of chickpeas, drained and rinsed • 2 large cloves garlic (more if you like it garlicky) • Juice of one lemon • Salt and pepper to taste • Olive oil – approx 2 tablespoons • Smoked paprika
Directions Add chickpeas, garlic, lemon juice, olive oil, salt and pepper to a food processor or blender and mix until all blended together. You may need to add a little bit more olive oil or salt and pepper to your liking. Scoop into a bowl and sprinkle with paprika. Serve with vegetable crudités or pita bread.
Mixed fruit and nuts
Simply mix together any fresh fruit you like with some mixed nuts. Experiment and try out different combinations. I have used fresh raspberries, blueberries and brazil nuts here.
Blueberries, nuts and yoghurt
Simply mix together some blueberries with some mixed nuts. Then serve sprinkled over plain, or greek yoghurt (no added sugar). Or maybe coconut yoghurt if you have it.