Friday, 28 August 2015


As an appetizer when people arrived I served hummus with carrots from the garden.

Hummus (from Leiths Cookery Bible)
(Serves 4)

1 400g tin chickpeas, drained keeping the liquid
salt and pepper
1 tsp ground cumin
2 cloves garlic, crushed
juice 1 lemon
4 tbsp olive oil
pinch cayenne pepper

Put the chickpeas into a food processor. Whizz and add the remaining ingredients. Add enough of the chickpea juice to produce a soft cream. Serve.

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