Lebanese hummus lunch platter recipe
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Prep time: 30 minutes |
1â¯tbsp tahini
Zaâatar, to sprinkle (optional but highly recommended)
For the muhammara
2â¯tbsp dried plain breadcrumbs
1â¯tbsp extra-virgin olive oil
1â¯tbsp fresh lemon juice
1â¯tbsp pomegranate molasses, plus more to drizzle
½ tsp smoked paprika
To serve
Radishes, sliced or cut into wedges for dipping
Sheep or goatâs cheese marinated in olive oil
METHOD
Make the hummus. In a food processor, combine the garlic, lemon juice, and half a teaspoon of salt. Let it rest for at least fiveâ¯minutes so the flavour of the garlic mellows. Add the chickpeas and tahini and blend to a smooth paste. While the machine is spinning, drizzle in twoâ¯tablespoons of ice water. Stop the machine, scrape down the sides, and taste the hummus. Season with a little more salt and pepper. If youâd like it to be looser, mix in another tablespoon of ice water. Blend until sup
Sesame soba noodles recipe
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These salty sesame noodles have beautiful texture thanks to the addition of fried tofu
Credit:
Erin Scott
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Prep time: 10 minutes |
170g soba noodles
¼ tsp fine sea salt
¼ tsp black pepper
Black or white sesame seeds
For the sauce
2½ cm piece of ginger, peeled and finely grated
1â¯tsp light/dark brown sugar
2â¯tbsp tahini
1â¯tbsp rice vinegar
METHOD
Bring a large pan of generously salted water to a boil. Add the broccoli and cook until bright green and tender but still crunchy, oneâ¯to twoâ¯minutes. Use tongs to transfer it to a colander and let it drain.
Photo courtesy of iStock / nito100
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Vegetables are all too often considered a mere side dish, but vegetarians and omnivores alike who are looking to expand their repertoire of veg-based dishes can find plenty of inspiration in the highly recommended cookbooks featured here.
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