Читать книгу Home Cooking - Rachel Allen - Страница 95

Hummus is the Arabic word for chickpeas. Of course you can buy this in many shops now but it is quick and easy to make at home and so versatile. I often add chopped coriander or mint and sometimes a little chopped red chilli. It will keep in the fridge for 4–5 days.

1 × 400g (14oz) tin of chickpeas, drained, or 125g (4½oz) dried chickpeas, soaked and cooked (see page 329)

Juice of ½–1 lemon

2 cloves of garlic, peeled and crushed

2 heaped tbsp tahini paste (sesame paste)

3 tbsp extra-virgin olive oil 2 tbsp natural yoghurt

Salt and freshly ground black pepper

Place all the ingredients in a food processor, season with salt and pepper and blend until really smooth, adding a little more oil if necessary. Check the seasoning, adding more lemon juice and salt and pepper if needed, and place in a serving bowl.