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Ingredients
Hummus
- 120g of tahini paste
- 60ml of olive oil
- 1/2 tsp of ground Cumin
- 1 level teaspoon of salt
- 3 cloves of garlic peeled and crushed
- 1 medium lemon juice + zest
- 1 tin of chickpeas - retain the can juice & add as needed while the chick peas are being blended
To garnish
- Olive Oil
- Paprika
Tabbouleh
Serves: six
- 140g bulgar wheat
- 150ml boiling salted water
- 3 firm plum tomatoes chopped
- 1 cucumber deseeded and finely chopped
- 5 spring onions finely sliced
- 1 lemon - juice of
- 3 tbsp of chopped flat leaf parsley
- 3 tbsp of mint chopped
- 4 tbsp Extra-virgin olive oil
- Salt to taste
Baba Ghanoush
- 3 medium-sized aubergines
- 1 lemon - juice of
- 3 tbsp of tahini paste
- Glug of extra-virgin olive oil
- 1/4 tsp Cumin
- 2 cloves of garlic
- 1 tbsp of natural yoghurt
- 1 tbsp of chopped parsley
Flat Bread
- 300g plain flour (all purpose flour)
- keep extra on hand for dusting & adjusting dough
- 1/2 tsp salt
- 50g butter (1.75 oz)
- 185 ml milk
- 1/2 tbsp oil (for cooking)
Method
Hummus
- Combine all ingredients in a food processor and blend until a smooth paste using some of the can juice to loosen the blended mixture if too dry or water if you prefer
- Garnish with Olive oil and Paprika
Tip: if you are making by hand simmer the chickpeas for 20 minutes until soft instead so easier to mix.
Tabbouleh
- Pour boiling salted water over Bulgar wheat in a large bowl
- Covered in clingfilm and allowed to rest for 40 minutes
- Remove clingfilm and stir with a fork
- Add the rest of the chopped ingredients and the lemon juice
- Add all of oil and mix
- Check seasoning
- Serve
Baba Ghanoush
- Roast the aubergines in the oven at 170° for 30 minutes
- Remove place in a bowl and cover in clingfilm
- Leave for a half hour
- Squeeze out the juice
- Carefully remove the flesh from the skin and place in a bowl
- Season with 1 tablespoon of salt add Olive Oil, Cayenne pepper and yoghurt
- Refrigerate for three hours
- Remove from the fridge and check the seasoning
- Garnish with a splash of olive oil and some freshly chopped parsley well textiles
- Salt to taste
Flat Bread
- Combine butter and milk and heat until butter is just melted - on stove or in microwave.
- Combine flour, salt, butter and milk.
- Sprinkle work surface with flour then knead for a few minutes until it is smooth - it doesn't need much kneading. Add extra flour if the dough is too sticky.
- Wrap with cling wrap and rest at room temperature for 30 minutes or so.
- Dust bench top with flour, cut dough into 4 pieces, roll into balls, then roll out into about 1/8" / 0.3cm thick rounds.
- Heat 1/2 tbsp olive oil in a non stick pan over medium heat - or lower if you have a heavy based skillet.
- Place one flatbread in the pan, cook for around 1- 1 1/2 minutes - it should bubble up then flip and cook the other side, pressing down if it puffs up. There should be a smallish golden brown spots on both sides.
- Stack the cooked bread and keep wrapped with a tea towel - the moisture helps soften the surface, making them even more pliable. Continue to cook with remaining pieces.
- Optional: Brush or spray bread with olive oil or melted butter, for a more luxurious finish. Or even with melted butter mixed with minced garlic for a garlic butter version!
