A very quick and easy bowl for a weekday dinner, it took me just over 15 minutes to get this on the table. Nothing fancy about this, but what makes it worth a post is the hummus. The key here is tahini in large quantities.
In the bowl I put basmati rice cooked in vegetable stock, diced tomatoes and cucumber and chopped fresh coriander and mint leaves. I topped with falafel (not home-made, that’s a challenge for another day) and sliced and quartered zucchini that I just fried for a few minutes together with the falafel.
So to the star of the bowl – the hummus.
- 2 cloves of garlic
- 1 packet of cooked chickpeas (400 g)
- 1 dl tahini (the darker the better!)
- 2 tsp lemon juice
- 0,5 dl canola oil
- 0.75 dl olive oil
- 0,5 tsp salt
- 2-3 tbsp cold water (if needed)
• Peel and finely slice the garlic. I like to sauté it for 2-3 minutes in a pan to make the taste less intense, but add it fresh if you prefer.
• Rinse and drain the chickpeas. Mix in a food processor together with garlic, tahini, lemon juice, canola and olive oil. Add salt to taste and mix in water if the hummus is too thick. I like mine very creamy and soft. If it’s too thick the texture is a bit dry.
• Top your bowl with the hummus. Put the rest of he hummus in an air tight jar and use as a sandwich spread the next morning. It lasts at least five days in the fridge.