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Wednesday, August 26, 2009

Minted Hommus

As promised Minted Hommus (bottom of picture)

1 tin (400gs) chickpeas.
1/2 teaspoon finely grated lemon zest.
2 tablespoons tahini.
2 tablespoons freshly squeezed lemon juice.
2 tablespoons evoo.
1 teaspoon ground cumin.
2 teaspoons finely chopped fresh mint (plus some for decoration)

Drain the tin of chickpeas and save the liquid for later.
Blend all the ingredients in a blender.
Taste now and if you wish you can add more lemon juice or more mint.
If it is too thick, add a little of the liquid from the tin.
Put in to a serving bowl and chill until needed.


Lauren said...

Ooooh Sally I love hommus and this looks lovely :)

George said...

Oh Sal, this looks lovely. I love hummus and will have to try this recipe out.

Coby said...

What a fab variation Hottie:D

Anonymous said...

That's interesting Sal, I've never had minted hummus but I'll be sure to give it a go. Thanks

Francesca x