We are having a campaign of no waste. I am using as much home grown produce as possible. We have oodles of rhubarb, parsley, coriander,lemons,garlic, silverbeet, herbs of all sorts, lettuce and of course eggs. The coriander is about to go to seed so I thought I had better harvest it. Looking through the Master Chef magazine I noticed a recipe for 'Hummus and Coriander oil'. Hate the show, saw the first episode and will not watch any more, however the magazine is good value and I have marked 6 recipes to convert. I used the basis of the coriander oil, which I call ' GOOP', and my fav. recipe for Hummus which is Abla's. We don't like cumin in Hummus but you could add it if you wish.( 1/2 teaspoon ).
Hummus
2 cups of cooked chickpeas. (could use tinned)
2 cloves of garlic
180g Tahini
80mls. lemon juice, (3 small lemons), save the rinds for the Goop.
Place all in TMX bowl and mix on speed 5/7 until a smooth paste is formed. You may need to add a little water if too thick.
You may wish to reduce the amount of garlic.
Coriander Goop
Into TMX bowl place,
150 of coriander leaves and stems, roughly chopped.
6 cloves of garlic
3 good pinches of chilli flakes
Rind of 2 lemons and 1 whole lemon, 1/4ed.
180 mls. extra virgin olive oil.
Zap until a rough paste is formed.
This makes 4 small containers of Goop, which can be frozen and later used in any recipe that calls for coriander and garlic, eg. top on pizza, pasta, soup, or in Indian patties or Felafel.
In this recipe, spread the Hummus onto a flat dish and swirl the Goop over the top.
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