Dukkah Crusted Chicken with Hummus

I really love the taste of dukkah and this crusted chicken is really tasty and crunchy. I served it with avocado pasta and bans but it would be just a delicious with pitta and lemon. When I get some more chicken breast I think I might try it this way.

Dukkah Crusted Chicken with Hummus (from The Times)

(Serves 4)

4 chicken breast fillets, skin on
oil, for brushing
20g dukkah
handful rocket, chopped
1 tbsp finely grated lemon rind
200g hummus

Brush the chicken with oil and sprinkle with the dukkah. Cook in the oven for 20-25 mins.

Place the chopped rocket, lemon rind and hummus in a bowl and mix to combine.

Slice the chicken and serve with the hummus and extra rocket.

Wild Garlic Hummus

It's wold garlic season again, yay! So although I can't forage any myself I took a trip to Borough Market on a Saturday morning a couple of weeks ago where they had bunches of the stuff. I used some of it to make a hummus. There was too much tahini in the original recipe for me so I have cut the amount in the recipe below.

Wild Garlic Hummus (from Farmer's Girl Kitchen)

1 400g tin chickpeas
1 tbsp tahini
1 lemon, juiced
50g wild garlic, roughly torn
60ml olive oil
some of the cooking liquid from the chickpeas or water

Put all the ingredients down to the olive oil into a food processor and blitz. Add cooking liquid or water, a little at a time, until you have the thickness and texture you desire.

Roasted Carrot Hummus

As well as lots of mushrooms I have also been getting lots of carrots in my veg bag, so I used them to make some hummus. This was delicious and served me well for breakfast last week.

Roasted Carrot Hummus (from Farmers Girl Kitchen)

200g carrots
drizzle of olive oil
salt and pepper
1 400g tin cooked chickpeas
1 garlic clove, crushed
2 heaped tsp tahini
2 tbsp lemon juice
2 tsp ground cumin

 Preheat the oven to 200C. Place the carrots on a baking sheet and drizzle with oil and salt and pepper. Roast for about 30 mins in the oven until soft.

Put the carrots and all the other ingredients into a mixer and blitz until blended and smooth. Spoon into a bowl and level to remove any air pockets. Serve.

Harissa Lamb and Hummus Flatbread

I had a whole load of hummus leftover from New Year and I am trying to incorporate it into meals so that I don't waste any of it. This is a really simple but really tasty flatbread sandwich recipe. I used this yoghurt flatbread recipe to make the flatbreads.

Harissa Lamb and Hummus Flatbread (adapted from Good Food Magazine February 2011)
(Serves 4)

2 lamb leg steaks
1 tbsp harissa
4 wholemeal flatbread
4 tbsp hummus
2 carrot, grated
4 radishes, grated
handful of parsley leaves, chopped

Preheat the grill to high.

Rub the lamb steaks with the harissa and season. Place onto a grill pan and grill for 6-8 mins, turning halfway through cooking. When the lamb is cooked to your liking, remove to a plate and allow to rest for a couple of mins.

Meanwhile, warm the flatbreads in the microwave, then spread each with 1 tbsp hummus. Mix the carrot, radish and parsley. Scatter the carrot and radish on top of the hummus and then top with the lamb drizzle over any resting juices, roll up and eat.

Hummus

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.

Spicy Grilled Squid with Hummus and Pine Nuts

This is deceptively easy to make and so so tasty. It would be really good as an appetizer at a dinner party or just a light lunch or supper.

Spicy Grilled Squid with Hummus and Pine Nuts
(From The Times Eat!)
(Serves 4)

8 baby squid
2 tsp cumin seeds, roasted
1 tsp coriander seeds, roasted
1 tsp black peppercorns
2-3 garlic cloves, crushed
Sea salt
zest 1 lemon, grated
1 tbsp dried sage
2-3 tbsp olive oil, plus extra
1-2 tbsp pine nuts
paprika
small bunch of parsley, finely chopped
hummus

Make the marinade. Using a pestle and mortar, pound the cumin and coriander seeds with the peppercorns. Beat in the crushed garlic, salt, lemon zest and sage. Bind with the oil.

Using a sharp knife, score the squid in a criss-cross pattern and rub them and the tentacles with the spicy marinade. Set aside for 30 mins.

Heat a griddle pan and dry roast the pine nuts. Tip them onto a plate, return the pan to the heat and brush it with a little oil. Place the marinated squid in the pan and cook for a min on each side – they will curl up.

Spoon some hummus into the bottom of each dish and top with the squid. Scatter over the pine nuts, dust with paprika and  sprinkle with parsley. Serve with lemon wedges.

Hummus and Roast Veg Wrap

Really this was a clear out the fridge sandwich last week. I haven't really been in my house for the last month, I was away for two weeks, then I went home for a few days and now because of the tube strike I've decamped to my sisters for a few days. It's been really lovely to see everyone but I can't wait to get back to my flat this evening and see young Smudge. It also means that I didn't have all that much food in my flat, although I did go and do a big shop at the weekend and had a trip to the Farmer's Market in Walthamstow, which I found was surprisingly good. I got some faggots to try, as well as wild garlic, cavolo nero and purple sprouting broccoli. All of which I can't wait to try.

This is a really simpleuse stuff from the fridge sandwich with a lovely flavour. You could also add a handful of olives or some feta if you have it.

Hummus and Roast Veg Wrap
(Serves 1)

1/4 aubergine, diced
1 wholemeal flatbread
1 tbsp hummus
1/2 roasted red pepper
2 artichoke hearts, quartered
handful salad leaves

Preheat the oven to 200C. Spray the aubergine with cooking spray and bake for 20-30 mins until golden.

Heat the flatbread in the microwave for 15-20 secs to soften. Spread the hummus over the wrap and then top with the veg and salad. Roll up tucking in the ends.

Heat a griddle and place the wrap on the griddle turning it over so that it gets those nice charred marks on it. Serve.

Leftover Lamb and Hummus Wrap

This was the last of my leftover lamb. A really simple wrap but very tasty. You can't really go wrong with lamb and hummus!

Leftover Lamb and Hummus Wrap

(Serves 1)

oil

leftover lamb

1/2 pepper, sliced

1/4 onion, sliced

1/2 tsp cumin

1/2 tsp smoked paprika

1 wholemeal wrap

1 tbsp hummus

4 cherry tomatoes, sliced

Heat a little oil in a frying pan and add the lamb, onions and peppers. Sprinkle over the cumin and smoked paprika and cooking stirring until the onions are translucent and the pepper is starting to soften.

Meanwhile, Heat the wrap in the microwave for 15-20 secs until it softens. Spread over the hummus. Take the lamb and peppers of the heat and put on top of the hummus. Top with the cherry tomatoes, roll up and serve.