Читать книгу Wild Garlic, Gooseberries and Me: A chef’s stories and recipes from the land - Denis Cotter - Страница 24

Serve this variation on the classic chickpea and sesame dip with warm pitta bread, crispbread or corn chips. It also makes a nicely peppery sandwich filling or topping for crostini.

Put the watercress in a food processor with a tablespoon of the olive oil, and blend to a smooth purée. Transfer to a bowl, then put the remaining ingredients, including the oil, into the processor and blend again. Add this purée to the watercress and stir. Season with salt. When serving, drizzle a little more olive oil over the hummus.