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- 2 teaspoons cayenne pepper
- 1 teaspoon toasted ground coriander
- 1 teaspoon toasted ground cumin
- 1 pound fresh chickpeas in pods
Combine first 4 ingredients in a small bowl; set chile salt aside.
Heat a cast-iron skillet over high heat on the stove or a grill until smoking. Combine chickpeas and oil in a medium bowl; toss to coat. Working in batches if needed, arrange chickpeas in a single layer in skillet. Cook, stirring a couple of times, until pods are tender and browned in spots, about 2 minutes. Return to bowl; sprinkle with chile salt, squeeze lime over, and toss to coat. The chickpeas are meant to be eaten like edamame. Do not eat the pods.
Nutritional Content5 servings, 1 serving contains: Calories (kcal) 150 Fat (g) 7 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 14 Dietary Fiber (g) 10 Total Sugars (g) 12 Protein (g) 10 Sodium (mg) 470Reviews Section
Lemon and Mint Griddled Chicken with Spiced Chickpeas and Flatbreads
Mid week meals that can be made with little hassle are always high on my agenda when it comes to recipe writing. The flatbreads I serve with this simple chicken dish involve no rising or baking. The dough is made up and then cooked right on a hot griddle pan.
- Place the dry ingredients for the flatbreads in a mixing bowl and make a well in the centre. Pour in the oil and water and using a wooden spoon, mix together to form a rough dough.
- Turn out on to a floured surface and knead gently for 2 minutes until you have a smooth dough. Divide the dough into ping pong ball sized pieces and roll out as thin as possible.
- Heat a large griddle pan over a medium high heat and brush each flat bread with a little oil to coat. Fry the flat breads until they have a good colour on both sides. Remove from the pan and set aside on a wire wrack.
- Drizzle the chicken breasts with a little oil and then sprinkle with the mint and lemon zest and place between two sheets of parchment paper and bash with a rolling pin until 1cm thin. Fry the chicken breasts on the griddle pan for 3-4 minutes either side until cooked through completely.
- Heat 1 tablespoon of olive oil in a frying pan over a high heat and tumble in the chickpeas until heated through. Mash with the back of a fork leaving some whole for texture and then stir through the lemon juice, cumin, paprika and season with sea salt and ground black pepper.
- Serve the chicken with flatbreads and the mashed chickpeas and a side salad.
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4 chicken breasts fillets
Juice and zest of 1 lemon
Handful of fresh mint, finely chopped 1 tablespoon of olive oil
2 x 400g tins of chickpeas, drained and rinsed
1 tsp of smoked paprika Olive oil for drizzling and frying
For the flatbreads:
50ml rapeseed oil, plus extra for brushing
You May Also
- 1 head of Swiss chard, stems cut into 1cm/½in slices, leaves halved
- 4 tbsp olive oil
- ½ onion, finely chopped
- 1 garlic clove, finely sliced
- 1 stick celery, finely chopped
- 1 carrot, peeled and finely chopped
- 1 x 400g/14oz tin chopped tomatoes
- 1 x 400g/14oz tin chickpeas, drained
- 1 char-grilled red pepper, skin and seeds removed, cut into strips
- 8 lamb cutlets
- 1 tsp finely chopped rosemary
- sea salt and freshly ground black pepper
- 1 red chilli, finely chopped
- 2 tbsp finely chopped fresh flat-leaf parsley
Cut the stalks from the chard and chop roughly. Blanch both the stalks and the leaves in boiling water for about four minutes. Drain.
Heat a tablespoon of the olive oil in a heavy pan, add the onion, garlic, celery and carrot and cook gently for 15-20 minutes until tender. Stir in the tinned tomatoes, chickpeas and pepper and cook for 10 minutes, or until thickened. Add the Swiss chard and cook for another 10 minutes.
Place the lamb cutlets onto a heavy board, cover with cling film and gently pound out the lamb chops evenly with a rolling pin or meat mallet.
When the chops are about 1cm/½in thick remove the cling film. Rub the lamb chops with a tablespoon of the olive oil so that they are coated, then add the rosemary, sea salt and black pepper.
In a very hot griddle pan cook the lamb chops one minute on each side for juicy medium-rare lamb.
Finish off by chopping a fresh red chilli with a small handful of chopped parsley, place in a small bowl with the remaining two tablespoons of olive oil. Drizzle this mixture over the lamb and serve with the inzimino alongside.
- 2 tablespoons canola oil
- 1 ½ teaspoons fresh ginger (minced)
- 1 clove garlic (minced)
- 2 teaspoons mild curry powder
- 1 cup carrots (shredded)
- 15 ounces chickpeas (1 can drained)
- 1 cup unsweetened coconut milk
- 4 cups coarsely chopped Spicy Jerk Vegetables, plus leftover yogurt-scallion sauce
- ¼ cup cilantro (chopped, plus sprigs for garnish)
- Freshly ground pepper
- All-purpose flour (for dusting)
- 1 tube Pillsbury Grands Homestyle Buttermilk Biscuits
- 4 tablespoons unsalted butter (melted)
In a large saucepan, combine the oil, ginger, garlic and curry and cook over moderate heat, stirring, until the garlic is softened, about 1 minute. Add the carrots, chickpeas, coconut milk and Spicy Jerk Vegetables and simmer for 10 minutes. Stir in the chopped cilantro and season with salt and pepper.
On a lightly floured work surface, roll out each biscuit a scant 1/4 inch thick. Brush the dough with the butter. Heat a large griddle. Add 2 or 3 pieces of the rolled out dough at a time and cook over high heat, turning, until golden, 3 minutes. Fold each griddled roti in half and coarsely chop or tear it.
Spoon the curry into bowls or plates garnish with cilantro sprigs. Serve with the roti and yogurt-scallion sauce.
Best summer halloumi recipes
Try these sizzling summer meal ideas using halloumi. This super-squeaky cheese works wonders in salads, veggie burgers, BBQ skewers and light entertaining dishes.
With a rich, salty taste and irresistably squeaky texture, it’s no wonder halloumi is one of the nation’s favourite cheeses. It’s wonderfully versatile – it can be grilled, baked, barbecued or fried for mouthwatering summer meals. It lends a robust texture to salads, as well as providing a great meat-free option for burgers and barbecues.
It wasn’t easy, but we’ve rounded up our favourite halloumi recipes for fuss-free summer dining.
1. Halloumi & quinoa fattoush
Throw together a light summer lunch with this speedy and satisfying Middle Eastern-style salad. Halloumi is griddled for a beautiful charred taste, then combined with crunchy toasted pitta, grains, cucumber, tomatoes, dill and mint. With such a moreish combination of flavours and textures, it’s sure to become a family favourite.
2. Membrillo-glazed halloumi skewers
It wouldn’t be summertime without a barbecue. So, fire up the coals and start grilling these gorgeous glazed halloumi skewers. The simple marinade is made from membrillo paste (or quince jelly) and sherry, though you can leave out the latter if serving kids. Cook the halloumi strips for a few mins on each side until golden and charred, then serve as part of a sumptuous summer feast.
Get more brilliant BBQ halloumi and vegetarian barbecue recipes.
3. Halloumi burgers
Everyone will love these super simple veggie burgers, ready in just 20 minutes – ideal for camping feasts or garden barbecues. Lightly char the halloumi slices before packing them in toasted brioche buns with fresh tomatoes, lettuce, hummus and salsa.
4. Halloumi with lemony lentils, chickpeas & beets
Make the most of storecupboard essentials with this zingy chickpea, lentil and beetroot salad, topped with fried halloumi. A quick homemade onion pickle and citrus dressing provide a refreshing lift – an ideal budget summer supper.
5. Halloumi traybake
In need of a nutritious dinner for the kids? This colourful veggie traybake is brimming with flavours and packs in four of your five-a-day. Combine halloumi with roasted potatoes, chickpeas, pepper, broccoli, tomatoes and garlic for a feel-good family supper.
6. Halloumi flatbreads
Midweek meals needn’t be boring. Flatbreads are a quick and convenient base to fill with whatever ingredients you have available. Pack them with fried halloumi, crunchy slaw, rocket and generous helpings of hummus for a brilliant, budget-friendly veggie lunch.
7. Spiced halloumi & pineapple burger with zingy slaw
Dreaming of the ultimate burger? Our fully-loaded veggie special is packed with flavour, and clocks up four of your five-a-day. Layer barbecued halloumi with lashings of tangy pickle, spicy chipotle and fresh pineapple – each bite will deliver a taste of the tropics!
8. Griddled halloumi & watermelon salad
Salty halloumi goes surprisingly well with refreshing watermelon in this light summer salad. Toss with fried breadcrumbs, almonds, capers and chilli for an exciting array of tastes and textures, finished off with a burst of fresh mint. It works well as a sharing side or supper.
9. Tamarind squash & halloumi skewers
Spice up your barbecue spread with some sizzling plant-based skewers. Marinated in an aromatic tamarind and chilli spice mix, the cheese and butternut squash strike the perfect balance of sweet, sticky and savoury. Continue basting the skewers in marinade whilst cooking to ensure they soak up lots of the delicious juices.
If you’re not a fan of spice, these minty courgette & halloumi skewers make a marvellous meat-free barbecue addition.
10. Halloumi fries
Enjoying a drink in the garden? Crispy halloumi fries are the perfect accompaniment. Make this fabulous finger food by coating halloumi strips in flour and za’atar spice, then shallow-fry until crisp and golden. It seems only natural to enjoy these with a dip – we’ve opted for Greek yogurt with lemon and harissa swirled through. Lip-smackingly good!
Get more inspiration in our guide on 9 ways to serve halloumi.
Griddled calamari with chickpeas and spinach pasta
Dry the calamari tubes thoroughly then moisten with a little oil and fry in a very hot griddle pan until just starting to catch – overcooking will toughen the calamari.
Transfer the calamari to a bowl and toss in the dressing. Stir the spinach and chickpeas into the hot pasta and drain, but hold back some of the pasta water.
Spoon the dressed calamari over servings of pasta. If necessary loosen with a little more olive oil or the reserved pasta water.
Leftovers? For a pasta salad, add lots of rocket and toss with more olive oil or more of the garlicky dressing. Or add to hot fish stock and top with mayonnaise for a quick soup.
Per serving: 2484.1 kJ, 26.6 g protein, 19.6 g fat, 75 g carbs
This is a great method of cooking the calamari – just see that the griddle pan is nice and hot.
Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.
Griddled Fresh Chickpeas Recipe - Recipes
Over the last week I’ve been delighted to be working with Simply Beef and Lamb to share delicious recipes that are not only tasty but are also healthy and quick and easy to make. You can find the first recipe I posted for a delicious Aromatic Steak Salad with Freekeh and Chimichurri here, and the second recipe for Pan Seared Coconut Cannon of Lamb with Puy Lentils here.
All of these recipes take less than 30 minutes to prepare and cook so would be excellent evening meals. As well as being a great source of protein to keep you fuller for longer, beef and lamb contain essential nutrients with beef being an excellent source of iron which supports the immune system and energy levels. As I have slightly low iron levels I have been adding a little more beef into my diet and recipes such as this certainly inspire me to try different things out!
When buying your beef and lamb do make sure you look out for the Red Tractor Logo, which means that the produce has been assured through standards including traceability of animals from farm to pack, animal welfare, environmental protection and food safety. You can find out more about the Red Tractor Logo and what it means here.
This recipe might just be my favourite out of the three I’ve posted this last week. I’ve never really tried beef or lamb in a dish combined with beans but I’ve really been inspired by this dish!
Griddled Beef with Crispy Broccoli and Chick Peas
Prep time: 30 minutes
Cooking time for fillet steak:
Rare: 3-4 minutes on each side
Medium: 4-5 minutes on each side
Well: 6-7 minutes on each side
2 x 150 g / 5 oz fillet steaks or 2 x 175 g / 6 oz lean flat iron steaks
Salt and freshly milled black pepper
For the Crispy Broccoli:
2 heads of broccoli
1 garlic clove, peeled and finely chopped
10 ml / 2 tsp ground cumin
30 ml / 2 tbsp rapeseed oil
Juice of ½ small lemon
1 x 400 g can chick peas, drained
2 spring onions, finely chopped
For the Dressing:
30 ml/2 tbsp white wine or cider vinegar
15 ml/1 tbsp runny honey
15 ml/1 tbsp rapeseed oil
Pinch dried chilli flakes
Fresh mint leaves, to garnish
Fresh mint leaves, to garnish
1. Remove the steaks from the fridge at least 20 minutes before cooking to bring up to room temperature.
2. To prepare the broccoli, preheat the oven to Gas mark 6, 200°C, 400°F.
3. Cut the broccoli stem into half, starting at the stem, then cut each half in half again to produce two thick slices from each steam. Save any loose broccoli florets, pop in the fridge and use later. Place the broccoli steaks on a baking sheet lined with parchment paper.
4. In a small bowl mix the garlic, cumin, half the oil and lemon juice together and brush the broccoli on both sides. Roast for 20 minutes until brown. Turn the broccoli steaks over, add the chick peas and cook for a further 5 minutes.
5. Meanwhile, heat a non-stick griddle pan until hot.
6. Place the steaks on a chopping board, brush with the remaining oil and season with salt and pepper.
7. Cook on the steaks according to your preference. Transfer to a warm plate, cover with foil and leave to rest for 5-10 minutes (for flat iron) or 2-3 (for fillet steak).
8. In a small bowl mix the dressing ingredients together.
9. Serve the steaks on top of the broccoli steaks, spoon the chick peas around, drizzle with the dressing. Garnish with the mint leaves and sunflower or pumpkin seeds.
For everything you need to know about beef and lamb including a host of other delicious recipes check out the Simply Beef and Lamb website.
Have you ever tried combining beef or lamb with beans and pulses in a recipe before?
Recipe: Chicken thighs with chickpeas Delicious
Chicken thighs with chickpeas – The chickpeas provide enough starch for the chicken, so there's no need for rice or potatoes. The dish does need a splash of green, which is ably accomplished Place the chicken thighs in the bowl and toss to coat completely with the spices. You can do this several hours ahead, or right before cooking. Cilantro is very popular is Asian and Latin cooking. Its raw leaves are used to add a fresh, bright flavor to cooked dishes, while it’s roots are used for making Thai curry pastes.
Toss the vegetables and chickpeas with olive oil and salt then evenly layer the mixture across the sheet pan. Place the chicken thighs on top of the chickpea ratatouille mix. Poultry, Chicken, Chickpea, Fennel Seed, Lemon, Yogurt, Dinner, Lunch, Weekday, Main Course. Perfect Chicken thighs with chickpeas menu and approach is a culmination of the small recommendations I`ve learned in the last 6 years. Chicken thighs with chickpeas is surely a weekend preparing challenge, which can be to state you may need a handful of hours to perform it, but when you`ve got the strategy down you are able to fry several set at any given time for household picnics or perhaps to have cold areas to consume from the ice box on a whim.
In this tutorial, We are planning to coach you on steps to make Chicken thighs with chickpeas At home with simple ingredients, just like Chinese restaurants. My Chicken thighs with chickpeas recipe is the better on the planet!
I will even coach you on how to use up leftover steamed rice and ensure it is into an appetizing, cheap, and flavorful meal for the entire family!
I attempted applying slightly less water than usual, which has been suggested elsewhere. It served a little sometimes, but different occasions, I had to incorporate more and more water as the quinoa was cooking. Then, the dried quinoa absorbed way too much of the dressing I added later.
Why must Chicken thighs with chickpeas?
Whether your home is all on your own or are an active parent, locating enough time and power to organize home-cooked meals may seem such as a challenging task. At the end of a stressful time, eating out or ordering in might experience such as the quickest, easiest option. But ease and prepared food may take a substantial cost in your temper and health.
Eateries usually function more food than you ought to eat. Many eateries offer amounts which can be 2 to 3 times larger than the recommended nutritional guidelines. That encourages you to eat a lot more than you’d in the home, adversely affecting your waistline, body pressure, and risk of diabetes.
When you prepare your own foods, you have more get a handle on within the ingredients. By preparing on your own, you are able to ensure that you and your family eat new, wholesome meals. This can help you to appear and experience healthiest, boost your energy, support your fat and temper, and enhance your rest and resilience to stress.
You can make Chicken thighs with chickpeas using 8 ingredients and 5 steps. Here is how you cook it.
Ingredients of Chicken thighs with chickpeas:
- You need 1 pound of bone-in skin-on chicken thighs.
- It’s 2 tablespoons of salt.
- You need 1 tablespoon of ground pepper.
- Prepare 1 can of chickpeas drained.
- You need 0.5 of onions sliced.
- It’s 1 teaspoon of red wine vinegar.
- It’s 1 teaspoon of lemon juice.
- You need 1 tablespoon of olive oil.
Kosher salt and freshly ground pepper. Griddled chicken thighs with chickpeas, piquillo peppers and lemony dressing. Don't automatically turn to chicken breasts over other parts of the bird. Chicken thighs are fantastically tasty too, and because they are richer and more robust, they can stand up to punchy flavours better.
Chicken thighs with chickpeas instructions:
- Onions + red wine vinegar + lemon juice. Let it rest..
- Chicken + 1 tablespoon salt + pepper..
- Heat oil in an oven safe skillet and add the chicken skin side down. Fry on medium flame for 10 mins. We are looking for crispy golden brown skin. Flip and let the other side fry for 5 minutes. Remove chicken from pan..
- Fry the onions in the same skillet and add the remaining salt. After 2 minutes add the chickpeas. Fry for 5 minutes..
- Add the chicken back to the pan. Layer everything in 1 layer. Bake in the oven at 425F for 15 minutes..
Looking for an easy chicken dinner ideas? This Crispy Chicken Thighs with Smoky Chickpeas skillet recipe from CountryLiving.com is the best. Crispy Chicken Thighs with Smoky Chickpeas. Warm up and wind down with this simple yet hearty weeknight meal. This easy baked chicken dish takes full advantage of this dynamite duo, with harissa and honey flavoring a base of chickpeas and tomatoes as well as serving as a seasoning for chicken thighs.
It’s cheaper to eat fast food than Chicken thighs with chickpeas
In the beginning glance, it could appear that ingesting at a junk food restaurant is more affordable than making a home-cooked meal. But that’s rarely the case. A examine from the University of Washington College of Community Health revealed that people who make in the home are apt to have healthiest over all diets without larger food expenses. Still another study unearthed that repeated home cooks spent about $60 per month less on food than those who ate out more often.
I don’t understand how to make Chicken thighs with chickpeas
- If you are threatened by the chance of planning a home-cooked food, it’s essential to remember that preparing is no correct science.
- It’s often completely OK to miss an ingredient or replacement one thing for another Chicken thighs with chickpeas.
- Look on line or obtain a basic cookbook for easy recipe ideas.
- Much like such a thing, the more you make, the greater you’ll become. Even when you are a whole amateur in your kitchen, you’ll shortly master some fast, balanced meals.
What recipe should I use for Chicken thighs with chickpeas?
Natural oils like canola, vegetable and peanut gas have higher smoke items, making them suitable for baking chicken. Learn more about choosing the right oil for frying.
What must and mustn’t be achieved when preparing Chicken thighs with chickpeas
- Make sure every thing is icy in a sealable box or bag.
- Beef particularly needs to be properly wrapped.
- Make bread right from fridge, anti-waste plan urges.
- Know that such a thing that has a high water material, like lettuce, will not be a similar following being icy and then defrosted.
- Attempt to freeze every thing when at their freshest. Defrost beef completely before preparing, but other things such as for instance bread for toasting may be baked straight from the freezer.
- Never refreeze raw meat that has been icy and then thawed – you are able to, nevertheless, freeze cooked meat which was freezing when raw.
- Ensure the fridge is not loaded therefore full that air can not circulate.
Tips for getting started!
Focus on new, healthy ingredients. Cooking sweet snacks such as for example brownies, cakes, and snacks will not support your health or your waistline. Equally, introducing a lot of sugar or sodium may convert a healthier home-cooked dinner in to an unhealthy one. To make sure your meals are good for you as well as being tasty, begin with healthy substances and flavor with herbs rather than sugar or salt.
Stock through to staples. Ingredients such as grain, pasta, coconut oil, herbs, flour, and inventory cubes are staples you’ll likely use regularly. Keeping cups of tuna, beans, tomatoes and bags of icy greens on hand could be helpful in rustling up rapid foods when you are sent for time.
Give yourself some leeway. It’s okay to burn up the grain or over-cook the veggies. Following a several tries it are certain to get simpler, faster, and nicer!
Hummus with grilled quail, pomegranate molasses and parsley salsa (pictured top)
There’s a bit of work involved here, but this is a glorious dish to delight any hummus lover. Separating the quail into breasts and legs is a little tricky, so ask your butcher to do it if you’re unsure (use the carcasses for stock or gravy). Another option is to use boneless chicken thighs, and adjust the cooking time according to their size. You’ll need four long metal skewers (or wooden skewers soaked in water for 10 minutes).
Prep 5 min
Marinate 2 hr
Cook 40 min
2 tbsp olive oil
1½ tsp ground allspice
1½ tbsp pomegranate molasses, plus ½ tbsp to serve
1½ tbsp soy sauce
1 tsp lemon zest
2 garlic cloves, peeled and crushed
1 tsp maple syrup
2 thyme sprigs
Flaked sea salt and black pepper
4 quail (1kg), breasts taken off the bone, legs and thighs cut off in one piece
For the parsley salsa
10g parsley leaves, finely chopped
1 garlic clove, peeled and crushed
2 tbsp olive oil
1 lemon – zest finely grated, to get ½ tbsp, then juiced, to get 1 tbsp
For the hummus
300g freshly cooked chickpeas (see introduction to first recipe)
½ garlic clove, peeled and crushed
1 lemon – zest finely grated, to get 2 tsp, and juiced, to get 1 tbsp
1 tbsp olive oil
100g Greek-style yoghurt
Flaked sea salt and black pepper
Mix the first eight ingredients in a large container with a teaspoon and a half of flaked salt and plenty of pepper.
Put the quail in the marinade, mix everything together, then leave to marinate for two hours at room temperature (or in the fridge overnight). Thread two breasts and two legs/thighs on to each skewer. Discard the thyme.
Mix all the salsa ingredients with a generous pinch of flaked salt and a good grind of pepper.
Put two thirds of the chickpeas in a food processor with the garlic, lemon zest, lemon juice, oil, 80g yoghurt and a quarter-teaspoon of flaked salt, and blitz smooth. Transfer to a saucepan and set aside.
Heat a griddle pan on a high heat until very hot. Lay in the skewers skin side down and grill for five minutes on each side, until crisp and golden brown, then leave to rest for five minutes.
Put the pan of chickpeas on a medium-high heat with the remaining 100g whole chickpeas and gently heat for a few minutes, until warm. Transfer to a platter with a lip and stir in the remaining 20g yoghurt, so you have streaks of yoghurt through the chickpeas.
Arrange the quail skewers on top of the hummus. Spoon on the salsa, finish with a drizzle of pomegranate molasses and serve.
Griddled Fresh Chickpeas Recipe - Recipes
- 1 butternut squash, about 850g, peeled, deseeded and cubed
- 2 garlic cloves, bashed
- 3cm piece of fresh root ginger, peeled and finely chopped
- Olive oil
- 1 tbsp tahini
- 1 x 400g tin chickpeas, drained and rinsed
- Juice of ½ lemon
- Sea salt and freshly ground black pepper
- Warmed or griddled pitta bread or flatbread, to serve
For the ras el hanout spice blend
- 1 cinnamon stick
- 1 tsp cloves
- 1 tbsp coriander seeds
- ½ tbsp fenugreek seeds
- ½ tbsp fennel seeds
- 1 tbsp mustard seeds
- ½ tbsp cumin seeds
- 1 tsp paprika
First make the spice blend. Break the cinnamon stick into pieces. Place in a dry pan with the cloves and seeds, and toast over a medium heat for about 1 minute until aromatic and the seeds are popping(shake the spices in the pan as you heat them to prevent them from burning).
Once toasted, remove from the heat, and add the paprika. Place in a spice grinder, blender or mortar and grind until the mixture is a powder – sift it if necessary. This spice blend will keep for up to 3 months if stored in an airtight container.
Preheat the oven to 180°C/Gas 4.
Make the houmous. In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.
Once the squash is soft, add the contents of the tray to a blender, discarding the garlic skins. Add the tahini, chickpeas and a squeeze of lemon juice along with 2 tablespoons of olive oil. Blend until smooth. Taste and adjust the seasoning as necessary – you might need some extra lemon juice.
Transfer the houmous to a bowl and sprinkle with a little of the spice mix. Drizzle with olive oil and serve with warmed or griddled pitta bread on the side.
Ultimate Cookery Course
By Hodder & Stoughton
Text © Gordon Ramsay 2013
Photography © Anders Schønnemann 2012