Hummus 2

4ozs 125g chickpeas, soaked and cooked
1 clove garlic, crushed
1 Tblsp olive oil
2 tsp tahini
3 Tblsp lemon juice
salt and pepper
1Tblsp olive oil
1 tsp red paprika
1 lemon cut into wedges
Drain chickpeas, reserving the fluid. Liquidise chickpeas with garlic, oil, tahini, lemon juice and enough drained liquid to puree. Season.
Divide between 4 flat plates, spreading out the hummus to a depth of 1/2 inch 2 cms. Indent tops lightly with the prongs of a fork. Pour over a little olive oil sprinkle with paprika and garnish with lemon wedges.
Serve with warm pitta bread.
It freezes well.Can be served as a hors-d’oeuvre, or a starter for 4 people, or with a vegetable casserole.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
This entry was posted in Hors-d'Oeuvre. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s