|Quick Pickled Lemons|
As suggested in the recipe notes, I turned a portion of it into a salad, adding tomatoes, cucumber, more lemon pickle(!) and arugula to serve with grilled fish. It was very good this way but I preferred it in its original, undiluted, form.
Perfect, except for the fact that I'd never made hummus successfully and had virtually given up trying to recreate that lovely smooth, creamy texture of store-bought. Following Ottolenghi's recipe for Basic Hummus, I made my first successful batch!
I did adjust some of the ingredients to personal taste, reducing the amount of tahini and salt, increasing the lemon juice, and adding some cumin. It was unbelievably smooth and the perfect consistency to use as a dip or spread. And the flavour.....so much better than anything I'd ever bought. I served it with a drizzle of olive oil and a sprinkle of sumac. Loved it!
All recipes are from the book Jerusalem, by Yotam Ottolenghi and Sami Tamimi.
The recipe for Basic Hummus can also be found here.