The Family Cook Book

Hummus is a fine thing, but home-made hummus takes this fridge staple to another level. According to Michael Solomonov of Zahav it’s a kind of religion in Israel, in his new book Israeli Soul he has all kinds of dishes that are partnered with hummus.I am particularly partial to a combination of lamb meatballs, chopped salad and flatbread. The recipe below is for ‘5 minute hummus’ of which  Solomonov & Steve Cook claim "We believe 5-Minute Hummus to be a medium step forward for mankind.   The other thing about this recipe is that it is a ‘two-for’ deal because on the way to hummus you have to make tehina which is one of our favourite dressings. You will spend more time cleaning your food processor than putting this recipe together. It calls for two cans of chickpeas and a standard-size jar of tahini (or Tehina) , so there’s no measuring, extra bowls, or utensils to clean ( I actually halved the recipe and have used jarred chickpeas which raise the hummus to another level) My on

 During lockdown we have tried to keep our meat intake down, eating red meat around once a week. The rest of the time it’s chicken or fish and we make sure that we regularly go for a completely vegetarian main meal of the day. Given we are in the heart of winter and the height of lockdown we are also fairly limited on the choice of appropriately sustainable vegetable choices, having said that there are still plenty of delicious root vegetables to choose from.  This recipe is from the excellent ‘f rom the oven to the table’ by Diana Henry  which has a wide variety of very easy and tasty recipes. What I love about this recipe is the umami taste delivered by the unusual warm dressing. For me the discovery of the fabulously umami-ish taste of the dressing (why am I so late to the miso party you may ask?) and the delightful crunch and nuttiness of the walnuts. The choice of vegetables is one of taste, availability and roast-ability. I did a combo of cauliflower, fennel, carrots, and red oni