This week I am mostly eating…chickpeas
Seventeen’s commitment to Meat Free Mondays is going well, it’s our second week and we have all managed to stay strong despite the enticing smells of free range bacon sarnies coming from the Driftwood Cafe!
After a finding a bag of dried chickpeas which I think must’ve been in my cupboard since University (a long time ago), I decided it was time to make humus, and it is lovely:
200g/7oz canned chickpeas (or the dried type which you need to soak overnight and cook)
2 tbsp lemon juice or more
2 garlic cloves, crushed
1 tsp ground cumin
Salt
100ml/3½fl oz tahini (sesame seed paste) optional
4 tbsp water
2 tbsp extra virgin olive oil
1 tsp paprika
All ground up in blitzer, easy!
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