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A light Supper

 Yeeehah a slither of freedom tomorrow, I reckon the worst thing about lockdown apart from cooking for one is Bunnings being shut, it limits the ability to action the projects you all of a sudden have time to do. A pretty basic dinner tomight as I had lunch and am not so hungry, this was inspired by Yottam Ottolenghi and Sami Tamimi book Jerusalem, same process different ingredients, and a use for some of that bloody hummus I made! This one scored quite highly.

 Hummus with Roasted Carrot, Chilli, Spring Onion and Lime

 For the Hummus

1 tin chick peas, drained, or soak your own overnight and cook.

3 T tahini

Juice of 3 lemons

2 cloves garlic, peeled

½ a chilli

½ t each salt & pepper

A glug of olive oil

 

For the topping

5 Carrots

3 spring onions

A chilli

A lime

4 T olive oil

Combine all the hummus ingredients in the food processor and blast, drizzle in some cold water until it gets to a nice smooth consistency, this is the trick from the Jerusalem book, it has revolutionised my hummus. Check seasoning and adjust if required. Slice up you carrots, salt and roast in 1 tablespoon of oil. Finely slice the spring onions and the rest of the chilli, and fry in 2 T of olive oil, smear the hummus into bowls, once cooked heap the carrots on top, sprinkle with the chilli and spring onions, add a squeeze of lime, the rest of the olive oil and serve with warm pita bread.

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