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HOMEMADE HUMMUS AND TZATZIKI

HOMEMADE HUMMUS AND TZATZIKI

Ingredients

Tzatziki:
1 small Mediterranean cucumber, halved, seeds removed and grated (approx 100g)
250ml thick Greek yoghurt
1 tbsp freshly squeezed lemon juice
1 clove garlic, minced
1 tbsp fresh Italian flat leaf parsley, finely chopped
1 tbsp fresh mint, finely chopped
 
Hummus:
2 x 400g tin of chickpeas, drained (reserve 1/4 cup liquid)
¼ cup tahini paste
2 tbsp freshly squeezed lemon juice
1-2 cloves garlic (depending on how much you love garlic)
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)

Directions

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 or water 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!

 

Tip: For a smoky spicy twist in your hummus, add 1/2 tsp of NOMU Cook’s Collection Chipotle Flakes or Smoked Sweet Paprika

Ingredients

Tzatziki:
1 small Mediterranean cucumber, halved, seeds removed and grated (approx 100g)
250ml thick Greek yoghurt
1 tbsp freshly squeezed lemon juice
1 clove garlic, minced
1 tbsp fresh Italian flat leaf parsley, finely chopped
1 tbsp fresh mint, finely chopped
 
Hummus:
2 x 400g tin of chickpeas, drained (reserve 1/4 cup liquid)
¼ cup tahini paste
2 tbsp freshly squeezed lemon juice
1-2 cloves garlic (depending on how much you love garlic)
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)

Directions

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 or water 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!

 

Tip: For a smoky spicy twist in your hummus, add 1/2 tsp of NOMU Cook’s Collection Chipotle Flakes or Smoked Sweet Paprika

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