Saturday, 2 May 2015


I have started to eat at the bench in the kitchen and with the exhaust fan on high as the smell of a lot of things turns the Chief Crash Test Dummy's stomach.  With this recipe I learnt that even the smell of garlic in the next room will do it!

So things that are no longer able to be cooked in the short term (hopefully) are ... anything red meat, garlic, some veggies (who knew that cauliflower smelled when cooked).  I am now resorting to hmm soup, salad, some steamed veg and sometimes a couple of prawns.  Oh and a girls cold Sunday fave tinned Spaghetti on toast ... yay for spaghetti!

I could murder a steak!

So back to my lunch ... this is an easy peasy (yes Amanda, Jodie and Courtney I went there!) recipe, no cooking and minimal clean up, you just need a food processor.


1 x 400g tin chickpeas drained and rinsed
2 tablespoons of tahini paste (available in the health food aisle of the supermarket)
1 teaspoon ground cumin
1 clove garlic (not a superdooper sized one unless you love garlic)
Pinch of salt and pepper
100 ml olive oil
1/4 cup warm water
Juice of one lemon

This is how easy this recipe is ...

Toss everything but the water into the food processor and blitz.

When you have a paste pour in half the water as you may not need all of it. Blitz again to get a nice smooth paste and use the remaining water if too thick.  The reason I used warm water is that it gives you a nice smooth finish.

This lasts up to a week in the fridge, use in sandwiches, dressings or add different things to change it up, add some roasted pumpkin or roasted beetroot. 


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