Having got a food processor for Christmas one thing I wanted to try and make was some hummus.
I used this as the recipe for the hummus.
400g can chickpeas, drained 60ml extra virgin olive oil 50ml water
1-2 fat garlic cloves, peeled and crushed
1 lemon, juiced then ½ zested
3 spoonfuls of tahini
Drain and rinse the chickpeas in cold running water, and then place in the food processor with the olive oil.
Blitz until you get an almost smooth consistency. Then add the garlic, lemon juice, tahini and 30ml of water. Blitz again until you have a smooth creamy texture. You can add more water if it is toothick. Season and then transfer to a bowl.
I have made some variations. For the coriander hummus I added a handful of chopped coriander and then blitz again. For the red pepper hummus, I chargrilled half a red pepper on the gas hob. I then removed the burnt skin before chopping it up. This was added to the hummus and blitzed in the food processor.
For me one of the challenges I find deciding what to choose from the many lovely food stalls in St Nicholas’ Market is not only which stall to buy lunch from, but once that choice is made, what do I choose from the menu.
The choice of stalls is not vast, but the variety is certainly there, you won’t finding anyone selling toasted panini or boring sandwiches. There are still a few stalls I’ve not yet tried, it does appear I like to go back to where I have been before.
I have really enjoyed the many dishes I have had from Caribbean Wrap in the market. The Jerk Chicken is delicious and I love the accompaniments that come with it, the spinach is scrummy.
So out for lunch the other day, I decided after perusing all the different places (as one does) to try something new and different and so I went for the Spicy Pumpkin Wrap.
This huge beast of a wrap was stuffed with beautiful cooked spiced pumpkin chunks, spicy chick peas and fresh avocado and served with a swirl of hot sauce. The combination of flavours and textures was delightful. Oh it was vegan too.