Chickpea Hummus, Carrots and Baked Russet (Irish) Potatoes

Ingredients

  • chickpeas
  • tahini
  • 1 lemon
  • sprinkle of cumin
  • baked garlic
  • little bit of water
  • a drizzle of olive oil
  • and a sprinkle of pepper

Preparation

  1. I boiled a big enough batch of chickpeas (2 cups dried) to make chickpea curry (haven't made it yet ?). I made the hummus with hot-ish chickpeas straight off the pot

  2. No one told me baking russet potatoes takes a long time... Even though I had used a fork to make holes in them

  3. This was my lazy late lunch/ early dinner today. This hummus reminds me of the one I get at my favourite Lebanese restaurant

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