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Grilled raspberry-and-chia tray jam

Afternoon tea

Grilled raspberry-and-chia tray jam

20 minutes

Grilled plum salad

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Grilled plum salad

5 minutes

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Sweet cream with frozen berries

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Peanut butter-and-blueberry loaf

1 hour and 30 minutes

Berry spritzer

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Berry spritzer

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Frugal-ish broccoli-and-basil pesto pasta salad

30 minutes

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Chocolate honeycomb

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Tropical coconut snow

Carrots baked in coals

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Carrots baked in coals

30 - 45 minutes

Red cabbage-and-apple slaw with tamarind, turmeric and ginger dressing

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Red cabbage-and-apple slaw with tamarind, turmeric and ginger dressing

Nana's three-cheese-and-onion pie

Aliums

Nana’s three-cheese-and-onion pie

40 minutes

Hurried hummus

Chickpea recipes

Hurried hummus

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Hurried hummus

By Sam Woulidge

Serves 6

Difficulty Easy

Prep Time 10 minutes

Ingredients

2 x 400 g chickpeas, drained and rinsed
5 T olive oil
8 T water
2 1⁄2 T lemon juice
2 t garlic, crushed
1 t ground cumin
Salt, to taste

Method

Mix all the ingredients in a large bowl and blitz using a handheld blender.

If you’re serving it warm, place in an ovenproof dish and heat in the oven at 180°C for 20 minutes.

Serve warm instead of mash, or chilled with olive oil and crudités.

Cook's note: What makes this robust hummus special is that it’s delicious warm. It also requires a handheld blender, the use of which pleases Seb enormously. And the fact that it requires no tahini pleases me enormously. It’s not that I don’t like tahini, it’s just that it’s not a staple in our home and would require a trip to our local health store, which is not an outing I would get excited about.

Discover more dip recipes here.