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ROASTED PUMPKIN AND HARISSA HUMMUS

The real beauty of hummus as far as I’m concerned (apart from its taste of course), is that it’s just so quick to throw together. Even if you’re going the no-tahini-from-a-jar route. A can of chickpeas, some sesame seeds, garlic, olive oil, and lemon juice. Blend. Eat. Lick. Do … Read More »

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LABNEH WITH SUMAC, CHILLI, AND MINT

  Labneh is the easiest cheese you’ll ever make. Although called cheese, this Middle Eastern staple occupies the space somewhere between yogurt and cheese in the dairy spectrum. It is made very simply by straining yogurt in muslin overnight until all the whey water seeps out resulting in the most … Read More »

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HUMMUS WITH SESAME SEEDS (NO TAHINI)

I’ve become a bit of a hummus fiend at the moment, and have been experimenting with a few different variations: harissa mixed in, with/without tahini, dried/canned chickpeas; next – roasted beets. This middle eastern condiment is so versatile, the possibilities of adding and omitting ingredients are endless. Two things when … Read More »