... but this tomato and chickpea 'houmous' is great for kids and adults alike, it can make a nice change from the classic recipe. Great for summer days too!
Ingredients:
Serves Six
410 g tin chickpeas, drained
3 cloves garlic, peeled and bashed
Zest and juice of 1 lemon
390 g carton chopped tomatoes
2 tbsp tahini
0.5 tsp smoked paprika, plus extra to garnish
A few washed sprigs of coriander to garnish
2 carrots, 2 celery sticks, 1 red pepper, washed, carrots peeled, trimmed and sliced into batons, to serve
Storage:
Do not clean coriander with the roots still attached - instead, simply keep them wrapped in a damp paper towel inside an open plastic bag and store in the salad drawer of the fridge, where they should last five to six days.
Ingredients:
Serves Six
410 g tin chickpeas, drained
3 cloves garlic, peeled and bashed
Zest and juice of 1 lemon
390 g carton chopped tomatoes
2 tbsp tahini
0.5 tsp smoked paprika, plus extra to garnish
A few washed sprigs of coriander to garnish
2 carrots, 2 celery sticks, 1 red pepper, washed, carrots peeled, trimmed and sliced into batons, to serve
Method:
1. In a food processor, whizz the chickpeas, garlic, lemon zest and juice to a rough paste. Add the chopped tomatoes, tahini and paprika and blitz to a smooth dip.
2. Garnish the dip with the extra smoked paprika and fresh coriander sprigs, and serve with the vegetable batons.
Coriander is one of the world's most commonly used herbs - in spite of the fact that the name comes from the Greek, koris, meaning bed bug! It is green, leafy and strong-smelling with a fresh, citrus taste that makes it an invaluable garnish and flavour enhancer. Both the fresh leaves and stalks are edible, as well as the berries, which are dried and called coriander seeds. Native to southern Europe and the Middle East, the plant is now grown worldwide. Coriander tends to be associated most with Asian and Central and South American cooking. For maximum flavour, it is best added to dishes just before serving.
Storage:
Do not clean coriander with the roots still attached - instead, simply keep them wrapped in a damp paper towel inside an open plastic bag and store in the salad drawer of the fridge, where they should last five to six days.
Original recipe idea from here
All the best Jan
All the best Jan
7 comments:
I would love this dip minus the smoked paprika... I adore hummus and this one sounds incredibly delicious xoz ♡
Looks cool and refreshing!
Yum, this looks delicious and I love smoked paprika, use it in a number of things.
No lie. I make garbanzo and toms and wow, they are great together. So yum.
Happy Summer :-)
Nice and healthy and it looks so nice and colorful.
Very healthy snack Jan, merci beaucoup!
S loves houmous, I may give this one a try for her.
Lisa x
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