Marinated lamb steaks in flat bread
Tender, barbecued lamb with cool cucumber and yogurt - this is what kebabs should taste like
Homemade hummus
- Preparation and cooking time
- Prep:
- Easy
- Makes 250ml
Skip to ingredients
- 400g can chickpeaswashed and drained
- juice ½ lemon
- 1 garlic clove
- 2 tbsp olive oil
- 2 tbsp tahini paste
Nutrition: per serving
- kcal221
- fat15g
- saturates2g
- carbs14g
- sugars1g
- fibre4g
- protein8g
- salt0glow
Method
step 1
Whizz together the chickpeas, garlic, tahini paste, olive oil and lemon juice in a blender until smooth – loosen with a little water if you like. If you don’t have a blender, mash smooth with a fork or masher. Will keep in fridge for up to 5 days.
