more recipes
from Peter Flynn’s collectionHome | XML FAQ | &LaTeX;| Acronyms | BlogDisplay 🖵🕊️🦣✉️📞🏠℞'>
LATEX'>
]>
&title;Peter FlynnThis is a simple hummus I’ve been making for years. It’s
probably an amalgam of recipes from many sources, modified with
age like meself.Put the in a dry
frying-pan and heat gently for a couple of minutesWhile they’re heating, drain the and put
them in a food-processor. Keep a few back for
decoration.Take the spices off the heat and leave to cool for a
minute. Keep a pinch of the for
decoration.While they cool, add the
to the .Pound the spices in a pestle and mortar, or grind them in
a blender, to get a fine powderAdd the spices to the mix and blend on
max until smooth.Serve in a bowl or on a plate, with a drizzle of and a a sprinkle of and a few . Add any herbs or spices you like.For a sweet red pepper hummus, add a whole (peeled and
de-seeded) roasted sweet red pepper (I use the ones ready-made in
a jar, but you can buy them fresh and grill them yourself if you
want, but they’re fiddly to prepare). You will need to add a small
(225 g) can of drained chickpeas (140 g drained weight) because
the red pepper will make the mix wetter. Add a little paprika or a
teaspoon of tomato paste if you want it redder.