For the hum­mus

The Guardian - Feast - - News -

Prep 5 min Cook 15 min Serves 4 as a meze

300g freshly cooked chick­peas (see in­tro­duc­tion) 3cm piece fresh gin­ger, peeled and grated 2 tbsp olive oil 1 small gar­lic clove

2 lemons – shave off five thin strips of peel, then juice, to get 3 tbsp Flaked sea salt

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