Today’s starter is a lemon hummus, based on a recipe by Hugh Fearnley-Whittingstall. I added a little less lemon juice than the recipe, and added fresh coriander to the usual base of blitzed chickpeas, tahini and olive oil. Topped off with a sprinkle of ground cumin, and served up with breadsticks and crudites, accompanied by a glass of prosecco. Mmm!
Pitched into this yellow earthenware bowl, I think I enjoyed the bright summer sunshine colour of the dish almost as much as the fresh taste. Kept reminding me of this great track from Coldplay, now the latest addition to the ADK Playlist.
A Different Kitchen 
5 replies on “Yellow”
I’ve not heard of lemon hummus, but I bet it’s refreshing to eat in summer!
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Very much so – maybe give it a try? Thanks for commenting 🙂
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I usually use lemon juice and often lemon zest. Lately instead of juice I use the (blended) the entire lemon, peeled (after getting the zest). The idea of using fresh coriander/cilantro is genius. I also sometimes include half an avocado. In fact, I make several variations.
I like your blog.
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Some really good tips there, thanks! Thanks for visiting and hope to see you again!
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[…] got the idea for using cilantro (fresh coriander) from a post at A Different Kitchen. I followed my usual recipe, using a can of chickpeas (well rinsed), with a few […]
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