It is no secret in my family that I love Moroccan, Spanish and Middle Eastern inspired food and flavours.
The recent viewing of my new culinary hero, Yottam Ottolenghi, has influenced the selection process for RLC today. Not a salad this time, but the staple dish of hummus that everyone seems to have a claim on.
I used Yottam’s hummus recipe from his book Jerusalem. $8 and 10 mins later
the chickpeas  (Sorry, Yottam–I cheated and used canned chickpeas for RLC ), tahini, lemon juice, garlic, salt and water were blitzed to a creamy, mouthwatering and filling dip to adorn chunks of flat bread. We had heaps left over.
Absolutely fantastic.