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About
| Strictly speaking hummus means chickpea but similar dips can be made from any pulse, each with their own distinctive flavour and texture. We make this in large quantities and use liberally as more than just a dip. Like any other hummus this is delicious as a pasta sauce, added to roast potatoes, as an alternative to white sauce in lasagne or moussaka, to thicken soups, cooked in a pie and more! |
When we cooked this we measured the peas before and after cooking, and calculated the energy used to cook them, to compare the economy of cooking with dried pulses rather than using canned.
Feel free to vary any of the ingredients and quantities to taste!
Makes about 2kg hummus
Ingredients
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Method
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This rustic galette recipe from India Mathews is a celebration of simple, honest ingredients and using the whole of the grain. Made with wholemeal flour, the pastry has a beautiful depth of flavour: nutty, buttery and subtly sweet. Beyond the taste, baking with wholemeal flour reduces food waste in the milling process.
This beginner-friendly sourdough bread is a great sandwich bread, inspired by the Danish panini-style rye bread used at Joe & The Juice and the rågkusar rye sandwich thins popular in Sweden and Finland. Slice it horizontally and fill generously with your favourite sandwich filling.
Piyaz is a traditional Turkish bean salad, but in Antalya it takes on a unique and beloved twist. More than just a simple side, it becomes a hearty, flavourful dish in its own right, rich with tahini, olive oil and cumin, layered with herbs, eggs and tomatoes. Creamy flageolet beans form the base, while the tang of lemon and vinegar keeps it bright and refreshing. Finished with fragrant dill, parsley, and a sprinkle of sumac, this is a salad that’s as satisfying as it is vibrant, perfect served alongside grilled dishes or enjoyed simply with good bread.
