Out of curiosity, I bought two boxes of kasha back from a shop the other day.Kasha is basically roasted buckwheat groats, but apart from that I didn’t have the faintest idea of what to do with them. (Yep, that’s me, and my random curiosity purchases.)
At these times the internet comes to the rescue. This video shows quite nicely what you do the little sachets inside the box- apparently you boil the buckwheat groats, sachet and all, and hang it up by a little tab on the sachet to finish steaming off. Add a little salt and pepper, and a knob of vegan butter, and Voila! it’s good to go. How cool is that?
Somehow I got the idea in my head to combine kasha, hummus, and spring roll wrappers into one delicious bite-sized… bite. And thus ‘Kasha Hummus Bites’ was born!
First I started off with the spring roll wrappers, or popiah skins as they are called in Malaysia and Singapore. (A little googling led me to this cool video showing how they’re made.) I got mine at the local supermarket for just 10 HKD, which converts to just less than 1£.
No oil, no whatever, just stick them individually into muffin cups and bake for 5-10 minutes, until they turn crisp and golden. I also quartered up a few sheets and baked them in a mini cupcake pan. Sadly I didn’t manage to take any pictures of the mini ones, because did I mention? They’re deeelicious.
You probably notice the one on the right looking different. I think there is supposed to be a ‘right’ and ‘wrong’ side- I just haven’t figured out which. Doesn’t matter though, they tasted the same and the difference was just a cosmetic one.
The spring bowl (get it?) is first lined with a generous spoonful of home-made hummus, and then topped with kasha mixed with yummy fried onions and carrot rounds. These were so much fun to make, and so much fun to eat too!
Kasha Hummus Bites Recipe
(Makes 6 regular or 24 mini ones)
1 sachet or 1/2 cup roasted buckwheat groats
6 spring roll wrappers
1 tsp rice bran oil or olive oil
1/2 red onion, diced
1/2 carrot, sliced into rounds
salt and pepper to taste
1/2 cup hummus
- Preheat oven to 150°C. Bring 2 cups of water to a boil in a saucepan.
- If making mini bites, cut each spring roll wrapper into four pieces. Gently press into muffin/cupcake tins and bake for 5-10 minutes, or until golden. Remove and let cool on a wire rack.
- When water begins to boil, add in roasted buckwheat groats. Lower heat to a simmer and cook for 10 minutes.
- Heat up a frying pan on medium high. Add the oil and sauté onion and carrot until brown on the edges. Remove from heat and season with salt and pepper to taste.
- Once the buckwheat groats are done, drain thoroughly and toss with onion and carrot.
- Spread hummus onto the cooled spring roll wrappers. Top with the mixture of buckwheat groats and onion. Serve warm. Enjoy!