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September 26, 2010 / amyjmcintosh


Yet again, I must give credit where credit is due. Thanks goes to my boyfriend, Paul, for whipping up this citrusy sensation. If he contributes too many more recipes to Amy’s Cookbook I might have to rename it to Paul’s Cookbook! Hmmm, note to self.

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This is a hummus recipe with a difference – it’s very citrusy thanks to the juice of two lemons. Paul found the recipe in Hugh Fearnley Whittingstall’s River Cottage cookbook (one of our kitchen staples). I couldn’t find the recipe online, so in the interests of not getting in trouble from Mr Fearnley Whittingstall himself, here’s a link to a similar hummus recipe which I found on Channel 4’s recipe site.

I recommend serving the dip in a ramekin surrounded by crudites or bread sticks. Oh, by the way, Paul took a shortcut and used tinned chickpeas instead of soaking them overnight (like Hugh said he should). If anyone has time to do the soaking thing, be sure to get in touch and let me know if it’s worth the extra effort.

Fancy some more dip recipes?

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