From the last two recipes, you can tell that I’m loving lemony things right now. I decided to switch it up and do something savoury. You could serve this with lavash or pita bread. I used the same recipe as I did for the walnut lavash, I just replaced the walnuts on top with sesame seeds.
I originally saw this recipe in a good food magazine back in 2013 so I’ve adapted it a bit.
For the hummus:
- Garlic cloves
- Lemon juice
I soaked the chickpeas over night and then cooked them in a pressure cooker for about 10 minutes. Then I simply strained away the water and left it to cool.
This is the sort of recipe in which you simply put all the ingredients into the blend and whizz. The only addition to the above ingredients is some salt and olive oil. I also chopped up the corriander before putting it in which made blending easier.
If you feel like the hummus is a little to dry, add a bit more oil. Once done, it should look something like this. Then simply tip it into a bowl. If you aren’t making batches then you could simply put into your serving dish. I however made two seperate batches so needed to mix it togther before serving.
I was hungry after I made this so I simply smeared some on toast and crumbled a little feta on top which gave it this amazing flavour.