There are days when there’s not much in the house but fresh veg from the garden. I currently have a tomato explosion in the greenhouse, I’m ever so proud. So when I had to come up with something to make for dinner yesterday I thought about something I could eat with tomatoes and I didn’t feel like doing a proper grocery shop.
Doing a proper grocery shop for me consists in getting in my car, cross country borders to drive 12 minutes for the nearest AH as I’m a AH junky, there you have it. So I wanted to shop locally and with locally I also mean all the great shops that people set up who travel miles and miles to supply people like you and I with their country’s food.
I love “The Turk”, as we call it, in my town. We have a Turkish bakery and a Turkish greengrocer and I both love them equally.
I went for Lebanese flat bread as it goes very well with home made hummus.
200 gr canned chickpeas
2 tbsp fresh lemon juice
1 crushed garlic clove
1 tsp ground Ras el Hanout
a few pinches of salt (to taste)
3 tbsp Tahini
4 tbsp cold water
2 tbsp extra virgin olive oil
1 tbsp mild paprika powder
Drain the chickpeas and rinse. Combine all the above ingredients in a food processor, and blend to a thick creamy purée. Sprinkle with mild paprika powder.
2 large tomatoes
100 gr spring onions
150 gr flat parsley
1 tbsp extra virgin olive oil
fresh ground salt en pepper
But you can add as much of this as you want.