THE HUMMUS COOKBOOK
Deliciously different ways with the versatile classic
Sara Lewis
• How to make classic hummus, with over 45 recipes for all the traditional chickpea dips as well as variations made with white beans, black beans, mung beans and peas.
• Techniques, tips and practical guidance, from soaking and cooking the pulses to blending and garnishing.
• Tempting ideas for incorporating all kinds of other delicious ingredients into your hummus.
• Using hummus in healthy meals and snacks.
• Recipes for making your own tahini, harissa, za’atar, chermoula and tarator, and for flatbreads, crisp-thin lavash, and yeast-free and gluten-free breads.
The classic chickpea dip, originally a staple peasant food in the Middle East, is universally loved around the world. Currently enjoying a resurgence as a fashionable superfood this spoonable blend not only tastes good but is healthy too – it contains smart carbs that are slow to digest, so leaving you feeling fuller for longer, as well as being low in fat and a good source of protein and fibre. Incredibly easy to make at home, the results are so much better than shop-bought.
Sara Lewis has researched, tested and tasted traditional hummus recipes from lemon and olive oil to Turkish hot buttered and also created new blends such as red beet, and kale and lemon.
About the Author:
Sara Lewis is a cook and food writer specialising in healthy eating subjects. Her creative and nutritional recipes can also be seen in Energy Balls & Power Bites, The Green Juice Book and Superfood Breakfasts!
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
Sara Lewis is a freelance food writer and food stylist. She has written many cookbooks and contributed to various food magazines. Married with two children, Sara is happiest when she is at home cooking for friends and family.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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