Oh hey, British summer, I see you have finally decided to join us. On the hottest day of the year so far, the last thing I want to be doing is hovering over a hot stove for hours. This is the perfect time for a use-up-everything-in-the-fridge salad. What do we have? Heritage tomatoes, yellow beetroot, Portuguese home olives, broad beans, carrots, cucumber, home-pickled radishes, corn on the cob and some leftover cooked basmati rice. Add some homemade hummus (recipe below) and voila!
1 can chickpeas
Juice of 1 lemon
1 clove garlic, minced
1 tbsp olive oil
Add the lemon juice, tahini, garlic, olive oil, cumin and a pinch of salt and pepper to a food processor and blend until smooth. Drain a can of chickpeas and add to the mixture, blending until you achieve the desired consistency. If the hummus is too thick, add a little water. You can add a twist to your hummus by experimenting with additional ingredients – rosemary, sriracha, paprika, etc.