The sun was shining, for a change, yesterday, and it put me in the mood for making a much more summery meal than the comfort foods we have been eating recently. Of course by the time we ate, the temperature had plummeted, which is probably why my husband is in the kitchen right now making a pie.
I made a very quick and simple version of hummus:
which we had with Dakos, a recipe from Yotam Ottolenghi's book "Plenty More" made with the Cretan crispbreads also called Dakos, topped with a salad made from tomatoes and red onions in a lightly spiced dressing, crumbled feta cheese, black olives, capers and parsley
and a quick salad of watermelon and feta cheese
along with a loaf of Maneesh bread made by Mark.
What a feast!
And here is the recipe for the hummus - it's different every time I make it, but this is what went into yesterday's version:
1 can (450g) chickpeas, rinsed and drained
juice of 1 lemon
2 tbs tahini paste
2 tbs extra virgin olive oil
½ tsp ground cumin
½ tsp sweet paprika
4-6 tbs water
place all the ingredients except the salt and water. Blend until smooth, gradually adding the water until you reach the consistency you want. Taste and add salt, whizzing again to blend. Serve as a dip or over salad.
Finally, one last look at that glorious Dakos