Hummus with lemon, fried garlic and chilli from Ottolenghi Flavour / Flavor (page 79) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • cinnamon sticks
  • garlic
  • fresh ginger
  • lemons
  • tahini
  • red chillies
  • sea salt flakes
  • coriander sprigs
  • cooked chickpeas

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • joneshayley on January 10, 2021

    Delicious! The lemony hummus and crispy delicious aromats are beautiful. Even my hummous adverse husband loved it

  • metacritic on October 12, 2020

    Very, very good. Ultimately, I prefer his recipe from Jerusalem but this is quite delicious. it is lighter, with only a tablespoon of tahini, and the ginger lifts the flavor. It really does require the toppings to work. It needs that flavorsome olive oil infused with garlic, ginger, chilies, and cilantro. You could comfortably use 1/2 the oil and probably should.

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