Brioche with Hummus

 

Bob the Baker at Whalesbone on Kent Street does magic with sourdough every day and brioche and baguette on weekends.

My hummus recipe is never the same and always tasty. Riff on what you have in the fridge. Stray sprouts always welcome.

 

Ingredients

  • *Cooked or canned chickpeas, rinsed and drained
  • 2 cloves of garlic
  • Tahini
  • Yogurt (optional)
  • Juice of one lemon or lime
  • Water
  • Handful of fresh herbs or greens (for this recipe I used dill, basil, and chives)
  • Sea salt
  • Cayenne

*Cooking dried chickpeas is a no brainer. Soak the beans overnight in water with a little baking soda, rinse, boil gently in water until soft, drain.

Guidelines

  • Process the herbs until coarsely chopped
  • Add garlic and process until minced
  • Add chickpeas and process until coarse
  • Add tahini until combined
  • Add lemon or lime juice, salt, cayenne and yogurt, if using
  • While the processor is running, add water little by little until you get the consistency you want
  • Taste for seasoning