A busy week! But I thought I would post up a useful recipe which I make all the time, and am making today for a quick dinner before my art class.
This hummous recipe is based on the one in the excellent cookbook Jerusalem by Yotam Ottolenghi and Sami Tamimi.
In a blender or a bowl with stick blender, mix tin of chickpeas, juice large lemon, clove of garlic, two teaspooons tahini. Water down to consistency. If you miss out the chickpeas this makes a tahini sauce which also makes a great dip or can go on chicken or fish.
Enjoy!
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