Brussel Sprouts with Lentils and Hummus

There is no ingredient quite like Brussel sprouts. You either love or loathe them! Most of us have childhood nightmares of the life being boiled out of them. In truth, they're a fantastic ingredient - super versatile and full of flavour. In this recipe, we've married them with flavours of the Middle East. An outstanding vegetarian dish and great way to eat your sprouts!

Serves 2

500g Brussel sprouts
1 x 400g tin lentils
1x 400g tin chickpeas
1 garlic clove
1 tablespoon tahini
1 tablespoon dukkah
2 tablespoons balsamic syrup
3 tablespoons olive oil
salt and pepper


Drain the liquid from the chickpeas and place them in a bowl. Finely chop the garlic clove and add to the chickpeas together with 1 tablespoon tahini and 1 tablespoon olive oil. Blend with a stick blender or food processor until smooth. Season with salt and pepper and set aside.

Clean the Brussel sprouts and cut into quarters. Heat a wok over medium heat with 2 tablespoons olive oil and fry the sprouts for 5 minutes. Season with salt and pepper.

Drain the liquid from the lentils and heat gently in a pan.

Add the balsamic syrup to the spouts and mix well. Keep the sprouts warm.

Divide the hummus between 2 plates, spoon on the lentils and divide over the sprouts. Sprinkle over the dukkah and serve.



voor 2 personen

500gr spruitjes
1 x 400gr blikje linzen
1 x 400gr blikje kikkererwten
1 knoflookteentje
1 eetlepel tahini
1 eetlepel dukkah
2 eetlepels balsamicostroop
3 eetlepels olijfolie
zout en peper


Giet het water van de kikkererwten af en doe ze in een kom. Snijd knoflookteentje fijn, voeg toe aan kikkererwten samen met 1 eetlepel tahini en 1 eetlepel olijfolie. Maak met staafmixer of magimix fijn. Breng op smaak met zout en peper en zet opzij.

Maak spruitjes schoon en snijd ze in vieren. Verwarm een wok op medium vuur met 2 eetlepels olijfolie, wok de spruitjes voor 5 minuten. Breng op smaak met zout en peper.

Giet het vocht van de linzen af en warm ze zachtjes op in een pannetje.

Voeg de vincotto toe aan de spruitjes, meng goed door elkaar en houd warm.

Verdeel de humus over 2 borden, schep de linzen er bovenop en verdeel de spruitjes er overheen. Strooi de dukkah naar smaak over de spruitjes.


Kale Caesar Salad

We love the idea of taking a classic and giving a twist using healthy and seasonal ingredients. This twist on a Caesar salad is vegetarian and the perfect salad to eat on cold days.

serves 2

600g baby kale
1 x 400g tin chickpeas
90ml mayonnaise
1 lemon
60g grated Parmesan
2 slices spelt bread
1 teaspoon ground turmeric
8 tablespoons olive oil
1 teaspoon mustard
salt and pepper


Preheat an oven to 200°C. Cut the bread into 2 cm cubes. Place in a roasting dish with 4 tablespoons olive oil and roast in the oven for about 10-15 minutes until golden and crisp.

Drain the liquid from the chickpeas and rinse them under cold water. Dry well on some kitchen paper. In a small bowl, mix the mayonnaise together with 2 teaspoons mustard, a few drops lemon juice, salt and pepper. Thin the dressing down with a little water. It should be the consistency of pouring cream.

Heat a frying pan over medium heat with 4 tablespoons olive oil and fry the chickpeas and turmeric until golden, about 3 minutes. Season with salt and pepper.

Add the baby kale to the pan and fry for a further 2 minutes or until just wilted.

Spoon the kale and chickpeas over 2 plates and drizzle over the dressing. Scatter over the croutons and grated Parmesan before serving.



voor 2 personen

600gr babyboerenkool
1 x 400gr blikje kikkererwten
90ml mayonaise
1 citroen
60gr bakje geraspte Parmezaan
2 sneetjes speltbrood
1 theelepel kurkumapoeder
8 eetlepels olijfolie
2 theelepels mosterd
zout en peper


Verwarm een oven voor op 200°C. Snijd het brood in blokjes van 2 cm. Doe ze in een ovenschaal en meng ze met 4 eetlepels olijfolie. Zet de schaal in de oven voor ongeveer 10-15 minuten totdat ze goudbruin en knapperig zijn.

Giet het vocht van de kikkererwten af en spoel ze af, in een zeef, onder koud water, dep ze droog met wat keukenpapier. Meng in een kommetje de mayonaise met 2 theelepels mosterd, een paar druppels citroensap, zout en peper. Verdun met een beetje koud water tot de dressing de dikte heeft van slagroom.

Verwarm een koekenpan op medium vuur met 4 eetlepels olijfolie en bak de kikkererwten en kurkuma goudbruin voor ongeveer 3 minuten. Breng op smaak met zout en peper.

Voeg de babyboerenkool toe aan de pan en bak nog eens 2 minuten.

Schep de boerenkool over 2 borden en lepel de dressing er overheen. Bestrooi met de croutons en de geraspte Parmezaan.






Chana Masala

1 onion, sliced
5 cm piece ginger, peeled and roughly sliced
3 cloves garlic, roughly sliced
1 green chili pepper, roughly sliced
4 teaspoons creme fraiche
2 tablespoons coriander, finely chopped
2 teaspoons fenugreek seeds
1 teaspoon five-spice powder
1 bay leaf
1 cinnamon stick
1 teaspoon turmeric
2 teaspoons garam masala
2 teaspoons ground cumin
3 tablespoons oil
3-4 cans organic chickpeas
2 tablespoons passata


Heat 1 tablespoon olive oil in a pan and fry the onion, ginger, garlic and chili pepper for 6-7 minutes until they are soft and golden brown. Put the mixture in a blender with 2 tablespoons of the chickpeas and the passata. Add 180-200 ml of water and blend into a smooth paste.

Heat the rest of the oil in the same pan over medium heat and add the fenugreek, five spice powder, bay leaf and cinnamon stick. Cook for 30-40 seconds.

Add the chickpea paste and fry for 1 minute. Add the turmeric, garam masala and cumin, along with 1 tablespoon finely chopped coriander and salt to taste.

Stir in the rest of the chickpeas, add 100 ml of water, put the lid on the pan and let simmer for 5-6 minutes. Stir in the creme fraiche and the rest of the coriander and cook for 5 minutes until the sauce is thick and creamy.

Sprinkle with a little coriander and garam masala and serve swirled with a little extra creme fraiche.


Hummus is an amazing dish. It's cheap to make, full of protein, healthy, vegan and can be taken in all directions with the addition of different spices and herbs.

Here is the definitive basic recipe for hummus.

Serves 6

250g dried chickpeas
10g baking soda
2 cloves garlic, crushed
275g raw tahini
the juice of 1-1,5 lemons
1 teaspoon salt
1 sprig flat leaf parsley
selection of toasted seeds -we used equal quantities pine nuts, sunflower and pumpkin seeds
olive oil

Soak the chickpeas for a minimum of 12 hours in water with 5g of the baking soda. Drain off the water and bring the chickpeas to a boil with fresh water and the remaining 5g baking soda. Ensure that the chickpeas are covered with at least a 3cm layer of water. Once boiling, cover with a lid and simmer over a low heat. The chickpeas are ready when they start to fall apart, about 45 minutes but don't be alarmed if it takes double the amount of time.

Drain the chickpeas but make sure you save all the cooking water. Allow to cool slightly and blend the chickpeas in a food processor. Add the garlic, raw tahini, and the juice of 1 lemon. Blend for at least 10 minutes in the food processor. Add small amounts of the reserved cooking liquid to thin the hummus. Make sure to leave it a little thicker than the creamy puree it will eventually become.

Season with about 1 teaspoon salt and a little extra lemon if necessary. Only when the hummus is perfectly seasoned, then you can thin it down for the last time with some of the reserved cooking liquid.

If you're not going to eat the hummus immediately, store covered in the refrigerator. Taste the hummus before your serve it. It will most likely need a little extra salt and lemon juice and a touch of the cooking liquid to get the right consistency.

Smear the hummus with the rounded part of a spoon neatly on to a plate. Make crator in the middle. The trick is to hold the spoon still while your turn the plate. Garnish the hummus with parsley leaves, the toasted seeds and olive oil.

You can also garnish with cooked chickpeas, parsley and paprika powder, slow cooked pulled beef or hard cooked eggs.

Sir Hummus

In Amsterdam's ever more popular Pijp district, Sir Hummus opened their doors at the beginning of January 2015.

Founded by Guy, Dori & Lior, their quest has been to search for the perfect hummus.

Guy and Lior moved to Holland to study. During this time, Guy developed a passion for making hummus. After much experimenting, he found the perfect balance.

We walked in, drenched from one of the wettest days this year in Amsterdam. After warming up over a glass of mint tea, we ordered bowls of smooth, creamy hummus with delicious soft pita breads and Lior's vibrant red special salad. They only serve hummus 3 ways, au natural, with slow-cooked beef or with magic eggs!

The hummus is made with the greatest love and care. Dried chickpeas are soaked overnight, then cooked up and blended with Israeli tahini, lemon and cumin. We suspect that one of the secrets to this hummus's perfection is the addition of the cooking liquid while blending and balancing all the ingredients.

They also have a secret sauce, sharp and spicy. We suggest you use it with caution.

We'll definitely be back. This is pure, honest and real food - just the way we like it.

For more information, please visit Sir Hummus.

Roasted Pumpkin and Harissa Hummus

1 butternut squash, peeled and cut into cubes
5 garlic cloves, unpeeled
4 tbsp olive oil
salt and pepper
5-6 tbsp tahini paste
1-2 tbsp harissa (we buy ours fresh from the Noordermarkt)
2 x 400g can chickpeas, drained and rinsed
olive oil and smoked paprika, to finish
crisp breads, crackers and fresh vegetables, to serve

Preheat oven to 200C. Place the butternut and garlic cloves on an oven tray. Season well with salt and pepper and drizzle with the olive oil. Toss the ingredients well together and roast for about 45 minutes or until the butternut is really tender. Leave to cool.

Place the butternut into a Magimix (food processor) with any juices from the tin. Add the garlic cloves, squeezed out of their skins. Add the remaining ingredients, season with salt and blend to a paste. Add a little extra olive oil if needed.

Scrape the hummus into a bowl. Drizzle with extra olive oil and sprinkle with smoked paprika. Serve with crostini, crisp breads, crackers and an assortiment of crudités (raw vegetables).

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

Cumin Fried Fish with Chickpeas and Fennel

Serves 2

1 leek
1 lemon
2 cloves garlic
1 tin chickpeas
2 fennel bulbs
5 g ground cumin
1 red chilli
2 x 180 g cod fillets
small bunch coriander
5 tablespoons olive oil
salt and pepper

Slice the leek lengthways in half. Rinse under cold running water and cut into thin strips. Finely chop the garlic cloves and chilli, cut the fennel into strips and grate the zest from half the lemon. Drain the liquid from the chickpeas and rinse under cold water.

Heat a frying pan over medium heat with 3 tablespoons olive oil and fry the leek for about 3 minutes. Add the lemon zest, chilli to taste and garlic and fry for another 1 minute.

Add the chickpeas and fennel and fry for about 5 minutes. Heat another frying pan over medium heat with 2 tablespoons olive oil. Season the fish with salt, pepper and cumin powder.

Fry the fish for 2-3 minutes on each side. Finely chop the coriander and stir through the chickpea mixture, seasoning with salt and pepper. Divide the chickpeas and fennel between 2 plates. Lay the fish on top and serve with the remaining lemon cut into wedges.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

Klik hier voor het recept in Nederlands.

Spinach and Chickpea Curry

Serves 2

1 onion
1 garlic clove
5 cm piece fresh ginger, peeled and finely chopped
1-2 Tablespoons mild curry paste
1 tin chopped tomatoes
1 tin chickpeas
300 g fresh spinach
1 bunch coriander
2 naan breads
1 small tub Greek yoghurt
2 Tablespoons Olive or sunflower oil
Salt and freshly ground black pepper

Finely chop the onion garlic and ginger.

Heat the oil in a pan on medium-high heat. Add the chopped onion, garlic and ginger to the pan and fry for 4-5 minutes until golden brown. Add the curry paste and fry for another 2 minutes.

Drain the liquid from the chickpeas. Add the tomatoes, 125 ml cold water and the chickpeas to the pan. Bring to the boil.

Simmer for 10 minutes over a low heat until the liquid has reduced slightly. Mix the spinach through until wilted. Season with salt and pepper.

Finely chop the coriander and mix through.

Serve the curry with the naan bread and yoghurt.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

Klik hier voor het recept in Nederlands.