Hummus
- 1 cup dried chickpeas
- 4 teaspoons olive oil, plus extra to drizzle
- 3 to 4 tablespoons lemon juice
- 2 garlic cloves, crushed
- 2 tablespoons tahini
- 1 tablespoon ground cumin
- Crackers, to serve
Soak the chickpeas in water for 8 hours, or overnight. Drain. Put in a saucepan and cover with cold water. Bring to a boil and cook for 50 to 60 minutes. Drain, keeping a cupful of the cooking liquid. Put the chickpeas in a food processor with the oil, lemon juice, garlic, tahini, and cumin. Blend well until the mixture starts to look thick and creamy. With the motor running, gradually add the cooking liquid until the mixture is as thick or thin as you like it. Transfer to a bowl and drizzle with olive oil. Serve with crackers, raw or cooked vegetables, or use as a spread for sandwiches. Serves 4
Tzatziki
- 2 small cucumbers
- 1 2/3 cups low-fat plain yogurt
- 4 garlic cloves, crushed
- 3 tablespoons finely chopped mint
- 1 tablespoon lemon juice
- raw vegetables, to serve
Cut the cucumbers in half lengthwise and scoop out the pits. Leave the skin on and coarsely grate the cucumbers into a colander. Sprinkle with salt and leave over a large bowl for 15 minutes to drain off any bitter juices. Stir together the yogurt, garlic, mint, and lemon juice in a bowl. Rinse the cucumber under cold water then, taking small handfuls, squeeze out any excess moisture. Mix the grated cucumber with the yogurt. Serve with raw vegetables. Serves 12
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
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