Hummus is a perfect anchor to this meal.
My hummus is a little different because I don't use tahini, typically a main ingredient of the dish. I don't care for the taste of tahini, to me it has a bitter undertone. I substitute hemp hearts and sunflower seeds.
Hummus, Tahini-Free
Half cup each of hemp hearts and sunflower seeds, processed to a fine crumble.
Add a 14oz can of drained and rinsed chickpeas AND
1 clove garlic
Quarter cup of fresh lemon juice
Quarter cup of olive oil
Dash of ground cumin
Further process all until you reach a lovely smooth consistency.
Tip into a bowl, swirl the top with a spoon, drizzle with olive oil and sprinkle with paprika.
Leave to sit at room temperature please, it's much nicer that way.
I made an olive flatbread to pair with the hummus, using Polestar Hearth's delicious pizza dough.
Roll out the dough, press in loads of pitted kalamata olives, sprinkle with herbes de Provence and a little olive oil, bake at 375 until puffed and golden:
Perfection |
HERE is the recipe.
It's so simple, very few ingredients, and as I was preparing it I was thinking, how is this going to turn into a loaf-type thing? But indeed it does. It makes brilliant leftovers too, it's even good cold for lunch!
I'm definitely cooking it up for Easter lunch, where I will serve it with potatoes, a vegetarian gravy and lots of side vegetables.
Family Room Dinner Hummus, olive flatbread Carrot loaf, celeriac and parsley salad |
If you are a vegetarian or a lover of carrots I encourage you to try it, once again here is the brilliant recipe.
Have a good day today Tooties,
xoxDani