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Homemade Hummus And Tzatziki

For the Tzatziki:
 1 small Mediterranean cucumber, halved, seeds removed and grated (approx 100g)
 ½ tsp salt
 250 ml thick Greek yoghurt
 1 tbsp freshly squeezed lemon juice
 1 tbsp NOMU Extra Virgin Olive Oil
 1 clove of garlic, minced
 1 tbsp Italian flat leaf parsley, finely chopped
 1 tbsp mint, finely chopped
 Salt & pepper to season
For the Hummus:
 2 x 400g tin of chickpeas, drained - keep 1/4 cup liquid
 ¼ cup drained chickpea liquid (or water, if you missed the below instruction)
 ¼ cup Tahini paste
 2 tbsp NOMU Extra Virgin Olive Oil
 2 tbsp freshly squeezed lemon juice
 1-2 garlic cloves (depending on how much you love garlic)
 1 tsp NOMU Cook's Collection Ground Cumin
 NOMU Sea Salt to taste
 Pinch of NOMU Cook's Collection Ground Cumin or Sumac to garnish (optional)
 1 tbsp pomegranate rubies, to garnish (optional)
 Note: For a smoky spicy twist, add 1/2 tsp of NOMU Cook's Collection Chipotle Flakes or NOMU Cook's Collection Sweet Spanish Paprika.

Start the Tzatziki in advance as the first step takes 2 hours. Combine the salt and grated cucumber and place in a sieve over a bowl for 2 hours to draw the moisture out of the cucumber, then squeeze as much liquid out of the cucumber as possible. Stir the cucumber into the yoghurt along with the rest of the Tzatziki ingredients until well combined. Season to taste and keep chilled until ready to serve. Garnish with a swirl of olive oil, some freshly cracked pepper and some fresh mint and/or parsley. Dill is also delicious.

Place all the ingredients for the Hummus in a food processor and blend until super smooth. If too thick add some more chickpea liquid to loosen the mixture until it is at the consistency of your choice. Season to taste. Garnish with a glug of NOMU Extra Virgin Olive Oil, a pinch of sumac or cumin and pomegranate rubies.

Hummus and tzatziki are a match made in heaven, especially when served with Greek lamb and charred pita bread!

If you don't have pita breads try this super easy flatbread recipe instead.