Recently, I went to Cyrus Mediterranean Restaurant in Bradford (a street or two away from Great Horton Road) with some friends for a party. For my main course, I had a rice dish with lamb and vegetables (that I can’t remember the name of), but the best part for me was the starter that three of us had – chickpea hummus! I spent most of the meal, dipping slices of cucumber and pieces of naan bread into the very delicious-tasting plate of hummus, and over 3 weeks later, I have found myself craving the taste of that hummus. It’s very easy, of course, to go and find pots of hummus in a supermarket, but why not try making it at home from scratch? I found this recipe in the Food section of About.com, and it has been given as an option for making hummus without tahini dressing.
Ingredients
1 can (approximately 200g-250g) chickpeas¼ cup olive oil
1 tablespoon lemon juice
1 teaspoon cumin
Instructions
- In a food processor, blend all ingredients together until smooth and creamy.
- Serve immediately. Ideal with pita bread, celery sticks, carrot sticks or slices of cucumber.
- Store in an airtight container and refrigerate for up to 3 days.
No comments:
Post a Comment