2 simple snack recipes

These two delicious and simple snack recipes can be put together in no time for last-minute visitors or a quick and light lunch.

This hummus is made from edamame beans (green soy beans) and tahini (sesame butter). Sesame seeds are an excellent source of manganese and copper, and a good source of magnesium.

Preparation: 20 minutes
Cooking time: 10 minutes
Makes 8 servings

Ingredients:

• Four 20 cm (8 inch) pitas, cut in half
• 2 g (1/2 tsp.) cumin
• 500 g (2 cups) edamame, shelled
• 75 g (1/3 cup) tahini
• 45 ml (3 tbsp. ) lemon juice
• 2 garlic cloves, crushed
• 2 g (1/2 tsp. ) salt
• 30 ml (2 tbsp. ) extra virgin olive oil

Method:

1. Preheat the oven to 180 °C (350 °F). On a cutting board, spray the pita halves with a little cooking spray. Sprinkle with cumin and cut each half into eight triangles. Bake on a baking sheet for about 10 minutes or until lightly browned. Leave to cool on a rack.
2. Meanwhile, place the edamame beans in a medium saucepan, cover with water and bring to boil over medium heat. Bake for 10 minutes or until the beans are very tender. Drain and rinse under cold water. Leave to cool slightly.
3. Place 75 millilitres (one-third cup) of water, the edamame beans, tahini, lemon juice, garlic and salt in a food processor and blend until the mixture is smooth. Without stopping the machine, gradually add the oil. Serve with the pita triangles.

Nutritional value: Calories: 212; protein: 9g; carbohydrate: 24 g; fibre: 5 g; fat: 10 g (total); saturated fat: 1 g; cholesterol: 0 mg; sodium: 333 mg.

Do not use pecorino, romano or any other rich cheese for this recipe as the rounds might not hold the same. Use a grater with wide holes to grate the cheese.

Preparation time: 10 minutes
Cooking time: 17minutes
Makes 4 servings

Ingredients:

• 175 g (3/4 cup) parmesan cheese, coarsely grated
• 600 g (2 1/2 cups) cherry tomatoes
• 30 ml (2 tbsp. ) extra virgin olive oil
• 50 g (1/4 cup) fresh basil, chopped.

Method:

1. Preheat the oven to 190 ° C (375 ° F).
2. Line a baking sheet with baking parchment. Place 45 grams (three tablespoons) of cheese on the tray and use a spoon to spread it out so that it forms a circle of 15 centimetres (six inches). Make a further three.
3. Cook for six minutes or until the cheese is golden at the edges.
4. Meanwhile, place four ramekins or shallow bowls on the counter. Carefully remove a cheese tuile from tray and wrap it around a ramequin to give it its shape. Repeat for the others. Leave to cool.
5. Place the tomatoes in a roasting pan and drizzle with oil. Roast for 10 minutes or until the tomatoes split. Add the basil, and stir.
6. Arrange the parmesan rounds on four plates. Fill them with tomatoes and serve immediately.

Nutritional value: Calories: 173; protein 10 g; carbohydrates: 4 g; fibre: 1 g; fat: 14 g (total); saturated fat: 5 g; cholesterol: 20 mg; sodium: 394 mg.

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