麻豆约拍

麻豆约拍made Houmous:

"You'll never want to buy ready-made houmous again!"

Ingredients:

• 2 x 400g cans of chickpeas (save the liquid!)
• 2 garlic cloves, grated
• juice of 1 lemon
• 4 tbsp tahini

Method:

1. Drain the chickpeas (reserve the liquid) and put in a food processor or blender
2. Add the garlic, juice of 1 lemon, tahini and a good splash of the chickpea liquid, then whizz until creamy
3. Season to taste, adding more lemon if needed
4. If it feels thick and/or grainy add a splash more chickpea liquid to make it more creamy!

Georgina's Top Tips:

• Chickpea water is a great alternative to egg whites - save yours and you could even use it to make meringue!

Summer Houmous Bowls:

"The perfect salad bowl for the summer costing under £2 per bowl, and you can make it your own!"

Ingredients:

• Extra-virgin olive oil or chilli oil for drizzling
• Carrots
• Cucumber
• Red pepper
• Baby spinach
• Cherry tomatoes
• Chicken (to be cooked and shredded)
• Pink pickled onion
• Pitted Black Olives

Method:

1. Choose your base vegetables / salad ingredients for your bowl (pick anything you want to make it colourful and tasty)
2. Add your choice of protein - we've gone for some shredded chicken
3. Add a nice dollop of your homemade houmous
4. Drizzle with your choice of oil, fresh herbs and any other bits you fancy!

Georgina's Top Tips:

• Swap out the shredded chicken for delicious crumbled feta or pan-fried halloumi!

Showstopper Houmous with Crispy Lamb

"This will be a hit at the dinner table, regardless of the occassion!"

• Extra-virgin olive oil for frying and drizzling
• 1 medium onion, finely chopped
• 200g British lamb mince
• 1 tsp cumin seeds
• ½ tsp ground coriander
• ½ tsp ground cinnamon
• 2 x 400g tins organic chickpeas
• 2 garlic cloves, grated
• 30g golden raisins/sultanas
• A few sprigs fresh flatleaf parsley, roughly chopped
• 30g pine nuts, toasted in a dry pan
• Hot paprika to serve
• Pitta bread

Method:

1. Heat a generous drizzle of olive oil in a frying pan over a medium heat and fry the onion for 10 minutes until soft and translucent
2. Add in your lamb mince, 1 teaspoon of cumin seeds, half a teaspoon of ground coriander and half a teaspoon of cinnamon before turning up the heat
3. Now, you just need to fry for 10-15 minutes until the lamb is crisp and golden
4. Spoon your homemade houmous onto a plate, drizzled with extra-virgin olive oil
5. Stir raisins / sultanas and toasted pine nuts into the crispy lamb, then spoon it over the houmous
6. Serve scattered with the parsley and paprika, alongside warm pitta bread and pickled red onions!