Preparation info

  • Makes

    375 ml

    • Difficulty


Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

I love hummus. Especially heaped onto some crusty bread together with slices of juicy tomato and an extra drizzling of olive oil and some salt. Of course, it is great on toasted pitta bread along with any other meat or salad filling. It is healthy — it always reminds me that I’m giving myself calcium from the sesame — and a great quick snack once you have got past the soaking and cooking of the chickpeas. I often use tinned chickpeas and then it is an almost instant thing.