Читать книгу The Vicar’s Wife’s Cook Book - Elisa Beynon - Страница 22

5 big tablespoons houmous, preferably homemade (see here)

3 tablespoons olive oil

1 tablespoon lemon juice (optional)

black pepper

2 small handfuls of pine nuts

For the houmous dressing, mix the houmous with the oil, more lemon if you want a bit more zing, and a bit more black pepper. Pour into a flattish bowl. Toast the pine nuts in a dry frying pan and don’t take your eyes off them – you know it’s true: look away for one second and they’ll burn. Scatter them over the dressing and let people help themselves.