HUM­MUS

Friday - - Good Food -

Prep time 10 mins Makes 500ml

Drain and rinse 2 tins of chick­peas. Mix with 1 chopped gar­lic clove, 4 tbsp of tahini and 25g of toasted pine nuts. Grad­u­ally add 120ml of olive oil while blend­ing into a smooth con­sis­tency with a stick blender. Sea­son to taste with lemon juice and zest, salt and pep­per. Gar­nish with ex­tra pine nuts be­fore serv­ing.

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