Hummus, black lentils and mozzarella recipe

Published date26 November 2022
Publication titleMix, The
Serves 4

Hummus

420g tin chickpeas, drained (keep cup of the liquid)

cup tahini

2 cloves garlic

1 Tbsp lemon zest

2 Tbsp lemon juice

Pinch chilli flakes

2 Tbsp olive oil

1 head broccoli, thinly sliced

1 cup cooked black lentils

1 cup bocconcini

Basil leaves, to serve

1. Firstly, make the hummus. Blend together the chickpeas and liquid until they are nice and mushy, scraping down the sides two or three times. Add the tahini, garlic, zest and juice, blending until very smooth. Add a pinch of chilli flakes and a tablespoon or two of very cold water for a really smooth consistency.

2. Heat the oil in a large frying pan. Add the broccoli...

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