Living Simply With Lois, Feb 17

Creamy Hummus and Fattoush Salad

Here’s a creamy hummus made with organic chickpeas and tahini, lemon juice, extra virgin olive oil and a little fresh garlic. The fattoush salad in the middle makes the bowl come alive and adds some extra texture and flavour.

It contains pomegranate, parsley, finely chopped red onion, extra chick peas and pepitas add a drizzle of olive oil.

This is a meal that also offers a complete protein via food combining, an essential if you’re complete vegan, and just plain delicious if you are not.

Basic houmous recipe

Serves 6-8 as a starter

* 800g of cooked or 2 x 400g cans of chickpeas (reserve the liquid and a few chickpeas for decoration)

* 4 tsp tahini

* 2 garlic cloves, crushed

* 1 tsp crushed sea salt

* 6 tbsp quality extra virgin olive oil (plus extra for drizzling)

* 3½ tbsp freshly squeezed lemon juice

* Paprika (optional)

* Coriander or parsley leaves (optional)

Rinse the chickpeas in cold water and tip into the food processor. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans. Turn on the food processor and slowly pour in the oil while it runs. When the mixture is fully combined and smooth, tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Sprinkle with paprika and finely chopped coriander or parsley leaves, for colour.

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