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Homemade Hummus And Tzatziki

Yields1 Serving

HUMMUS
 1 can chickpeas, drained
 1 tbsp Tahini paste
 1 tbsp lemon juice
 1 garlic clove, crushed
 1 tbsp water
 NOMU Sea Salt to taste
 NOMU Extra Virgin Olive Oil to taste
 1/4 tsp NOMU Cook’s Collection Ground Cumin
 1 tbsp pomegranate rubies, to garnish
TZATZIKI
 250 ml thick Greek yoghurt
 Juice of 1 lemon
 1 clove of garlic, finely crushed
 A few mint leaves, finely chopped
 1 small Mediterranean cucumber, seeds removed and finely grated
 NOMU Sea Salt and Black Pepper to taste
TO GARNISH TZATZIKI
 1/4 tsp NOMU Cook’s Collection Sumac
 Mint leaves
 Lemon zest
HUMMUS
1

Place the drained and rinsed chickpeas, the tahini paste, lemon juice and garlic in a food processor and blend until smooth.

With the food processor still running, add a splash of water to loosen the mixture until it is at the consistency of your choice.

Season to taste with salt, pepper and cumin.

Place in a bowl and garnish with a drizzle of NOMU Extra Virgin Olive Oil and pomegranate rubies.

TZATZIKI
2

Gently stir all the ingredients through the yoghurt and allow to chill in the fridge for an hour or two to allow the flavours to develop.

Season with NOMU Sea Salt and Black Pepper just before serving and garnish with sumac, mint leaves and lemon zest.

TO SERVE
3

Serve both the Hummus and Tzatziki with Turkish flatbreads, toasted pita breads or Naan.