From Nuts and Seeds
Home-made hummos with Sophie and Louise’s purple cabbage kim chi and toasted seeds on sourdough toast.
I make hummos all the time and don’t use precise measurements, but if you want to make your own combine all of these ingredients in a food processor, tasting and adjusting flavours as you go:
From most to least: cooked chickpeas, tahini, water, olive oil, garlic, lemon juice, salt (optional - paprika, cayanne, chilli)
Friday January 7th