Miso Orzotto

This is my Japanese spin on the Italian classic. The miso-soused grains of barley positively ooze deep umami flavours. I love the Mame (or Hatcho) variety for its musky breath and the aged pungent hit of almost liquorice intensity. It’s a deep reddish-brown, maybe even black that resembles chocolate fudge. By all means, use another miso variety if you find Mame overwhelming.

What you will need – (for 4 servings)
  • Pearl barley – 1 cup, soaked for a 4-5 hours 
  • Carrots – 1 large, peeled and sliced into roundelles (about 1 cup)
  • Green peas – 1 cup
  • Onion – 1 medium, chopped (leeks work really well too)
  • Garlic cloves – 4 -5, minced
  • Ginger – 2″ knob, peeled and minced
  • Mushrooms – 200 grams, sliced (I used button mushrooms but I highly recommend using shiitake mushrooms. Both fresh and dried varieties work well) 
  • Soy sauce – 1/4 cup
  • Miso paste – 1 1/2 teaspoon 
  • Kale/Cabbage – 1 cup packed, chopped
  • Sesame oil – 2 tablespoon (sub with vegetable oil)
  • A pinch of salt

For garnish –
Toasted sesame seeds

I prefer an abundance of vegetables in my orzottos or pilafs. Please adjust the veg to grain ratio to your liking.
Also feel free to use broccoli, beans or other robust vegetables if you wish.

Method –
  1. Rinse soaked barley in cold running water. Add to a pot with 3 cups water and cook on medium heat for 25-30 mins (or until the barley is tender and chewy). It’s important that you let it cook untouched. Stirring the barley while it cooks will leave you with a gummy-sticky-blob and you definitely don’t want that.
  2. Once tender, drain excess water and rinse with cold water to stop it from cooking further. Set aside.
  3. In a cup mix miso paste with soy sauce. Stir to dissolve the miso completely and set aside.
  4. Heat a large pan over medium-low heat, add 1 tbsp oil and onions. Sauté till onions are translucent. Add the carrots, peas, garlic and ginger. Season with a wee bit of salt (use way lesser than you think you need because miso and soy are rather salty on their own). Sauté for 8-9 minutes, stirring occasionally.
  5. Add cabbage/kale or other greens. Sauté till all the veg is cooked to your liking. Transfer to a bowl and set aside.
  6. In the same pan, add remaining oil and sauté mushrooms for 10-15 minutes, stirring occasionally, until any released liquid has evaporated and the mushrooms are darker. Transfer to the bowl of veggies.
  7. Now stir in the miso-soy mix into the pan and let it reduce for 30-40 seconds. Add cooked barley and stir well to coat evenly in the sauce. Once all the liquid has been absorbed, add all of the cooked vegetables, turn off the flame and serve warm.

Storage notes –

Store in an airtight container in the fridge for upto 3 days.

If you make this recipe, you know the drill: Let me know!

Take a picture, tag @the_slow_kitchen on Instagram and use #theslowkitchen on your posts!

Aubergines stuffed with Lentils

This creation is inspired by the classic stuffed aubergine dish from the Ottoman cuisine – Imam Baylidi. The aubergines are simmered in olive oil and though it is quite a delightful dish, I find it rather oily. For this recipe, I cook the aubergines in a skillet first and then roast in the oven.

What you will need – (for 2 massive servings)
  1. Aubergines – 2 large, halved lengthwise
  2. Cooked masoor (red) lentils – 1 cup
  3. Onion – 1 medium, finely chopped
  4. Tomatoes – 4 large, puréed
  5. Garlic – 1 large clove, finely chopped
  6. Harissa paste – 1-1.5 tablespoons (can sub with Gochujang paste)
  7. Rosemary – 1 sprig
  8. Broth – 3/4th cup
  9. Olive oil – 2 + 2 tablespoons
  10. Salt and pepper to taste
  11. Grated parmesan or cheddar (optional) – 1/4th cup

For garnish –
Fresh coriander and toasted sesame seeds

Method –
  • Slit aubergines lengthwise and score in a criss-cross. Drizzle with salt and 2 tablespoons olive oil.
  • Heat a cast iron skillet on medium flame and place the aubergines slit-side down.
    Cook till the skin begins to wrinkle (about 7 mins).
  • Take the aubergines out of the pan and scoop out a little flesh from the centre to create a cavity. Set aside. (You only want to scoop out the tender bits in the centre. There should be enough flesh remaining on all sides.)
  • In the meantime, preheat oven to 180°C.
  • In the same pan add remaining oil, garlic, chopped onions and rosemary. Sauté on medium heat till the onions become translucent.
  • Add tomato purée, salt and pepper. Cook for 4-5 mins.
  • Now add cooked lentils, scooped aubergine flesh and harissa. Stir to combine.
  • Add broth to the pan, bring to a boil and simmer till thickened.
  • Add this mix into the aubergines and roast at 180°C for 30 mins or until the aubergine is completely cooked.
  • Garnish with grated cheese and fresh herbs. Serve immediately.

Serve as is or alongside a vibrant salad or rice or cauliflower rice or quinoa.

Storage notes –

The stuffing can be stored for upto 3 days. Advisable to cook the eggplants when you’re ready to eat.

If you make this recipe, you know the drill: Let me know!

Take a picture, tag @the_slow_kitchen on Instagram and use #theslowkitchen on your posts!

Çılbır – Poached eggs in garlicky yogurt sauce

Çılbır is typically enjoyed as a hot mezze but I admit I’ve throughly enjoyed it as lunch or a light supper as well. This is the perfect remedy for all your wistful complaining about cooking with only pantry staples. The addictive and easy combination of flavours will certainly confound and delight you. While you might find it a bit fiddly to poach eggs, I assure you you’ll find this culinary exercise immensely rewarding.

What you will need – (for 2 servings)
  1. Eggs – 4 large
  2. Greek Yogurt – 200 grams
  3. Dill leaves – finely chopped, 2-3 heaping tablespoons
    (Sub with fresh parsley or coriander)
  4. Butter – 40 grams
  5. Garlic – 1 large clove, grated
  6. Aleppo pepper flakes – 2 teaspoons (sub with Kashmiri chillis)
    (highly recommend you get some Aleppo flakes when the lockdown is lifted)
  7. Salt and pepper to taste
Method –
  • For the yogurt sauce –
    Into a bowl, add greek yogurt, garlic, dill, salt and pepper. Whisk this mix for 5 mins to make it light and fluffy. ⁣⁣⁣Set aside.
  • For the butter sauce –
    Melt butter gently in a small pan until it is just beginning to turn a hazelnutty brown, but make sure it’s not actually burning. You’ll notice a nutty smell emanating from the butter as well. Turn the heat off, then add a splash of olive oil and chilli flakes; it will foam up fierily. Set aside and let it become a beautiful red-orange colour. ⁣⁣⁣

    If using Kashmiri Chillis, dry roast them on a pan for 2 mins, let them rest for a few minutes, remove seeds and crush into flakes. The sweet heat and distinct lemoniness of Aleppo pepper is not easy to replicate, so get your hands on some when you can.
  • To poach the eggs –
    Crack an egg into a small bowl and set aside.
    Boil water in a saucepan, reduce heat to a simmer and use a spoon to create a whirlpool.
    You’re looking for a gentle whirlpool, not a violent hurricane.
    Gently slide egg into the water and poach for 3-4 mins.
    Remove with a slotted spoon onto a kitchen towel to let the excess water drain.⁣⁣⁣
    (Adding white vinegar to water helps coagulate the egg whites faster, I don’t do this often but I know many people who swear by it)
  • Finally, when serving, put some yogurt sauce in a bowl, place the poached eggs on top (two per person), drizzle them with the butter sauce and sprinkle chopped herbs. Serve with some lightly toasted crusty bread.

Storage notes –

It’s advisable to make all the three components just before eating. I’m afraid none of them store well.

If you make this recipe, you know the drill: Let me know!

Take a picture, tag @the_slow_kitchen on Instagram and use #theslowkitchen on your posts!

Whole Wheat Bagels

Making bagels at home can seem daunting, I know, I’ve been there. It does require some patience but i promise you it is worth your time. This bagel recipe produces wonderful chewy and delicious bagels with the toppings of your choice.

What you will need – (for 12 bagels)
  1. Warm water – 1 1/2 cups (and a little bit more, maybe)
  2. Active dry yeast – 2 1/4 teaspoons
  3. Whole wheat flour – 4 cups
  4. Pure maple syrup/honey – 2 tablespoons
  5. Salt – 2 teaspoons
  6. Sugar – 2 teaspoons
  7. Sesame seeds, poppy seeds or sea salt for topping (Optional)
Method –
  1. To a bowl of lukewarm water, add yeast and allow to dissolve completely. Set aside.
  2. Combine the flour, honey, salt and sugar in a large bowl. Pour in the yeast mixture, use a spoon or your hands to turn it into a shredded/couscous like texture.
    (If using a stand mixer with the dough hook attachment, mix on low for about 2 mins)
  3. Use a little more water if needed and knead till you get a smooth, stiff, elastic dough
    (For stand mixer, increase the speed to medium and continue mixing for about 8-9 minutes).
  4. Form the dough into a ball, coat with oil and place it in a large bowl. Cover the bowl with a damp towel and set it in a warm place for it to rise. This will take about 20 minutes.
  5. You’ll know it’s ready when it gets slightly larger and the dough slowly springs back when you press it with your finger. It won’t double in size!
  6. Preheat your oven to 220°C and place a rack in the middle.
  7. Fill up a large pot with water and bring it to a boil. Once boiling, reduce the heat to medium low so that the water is at a simmer. Cover the pot with a lid until you are ready to boil the bagels.
  8. Get a wire rack ready where you can place boiled bagels and allow excess water to drip. Also prepare a baking sheet lined with parchment paper.
  9. Turn the dough onto a dry surface and divide it evenly into 12 equal pieces. While you work with one of the 12 pieces, keep the rest covered with a damp towel so that it doesn’t get too dry.
  10. Roll each piece of dough into a 9 inch log. Then dampen the ends with a little water, overlap them by about 1 inch and press to join. Make sure the dough is securely joined together before placing the bagel on a plate or baking sheet. Cover the finished bagels with another damp towel and repeat the process with the remaining pieces of dough until you have 12 bagels.
  11. Once you have finished forming all of your bagels, boil them 3-4 at a time. Do this by placing them into the simmering water and let them cook on each side for about 30 seconds. They will sink to the bottom of the pot at first and slowly begin to rise in about a minute. Don’t forget to flip them over after 30 seconds!
  12. Remove the bagels with a fine-mesh strainer. Place the boiled bagels onto the wire drying rack and press your desired topping onto the top of the bagels while they are still wet. Continue this process until all of the bagels have been boiled and garnished with optional toppings.
  13. Place the bagels onto the parchment lined baking sheet about 1 inch apart and bake for 15 minutes. Then rotate the pans and continue baking the bagels until they are golden brown on top, about 10 more minutes.
  14. Remove the bagels from the oven and let them cool on a rack for at least 20 minutes so that the inside can finish cooking.

Storage notes –

Store in an airtight container for a week or freeze for up to a month

If you make this recipe, you know the drill: Let me know!

Take a picture, tag @the_slow_kitchen on Instagram and use #theslowkitchen on your posts!

Lentil and carrot cakes

The only kind of recipes that are my favourite are the ones allowing for tons of room for customisation. I love how creative you can be with these lentil cakes. They’re bursting with savoury flavours, hearty texture, and oodles of plant based protein. They’re also gluten-free and accidentally vegan.

They work for canapés, burger patties, vegan meatballs or as mains, depending on how large you make them. ⁣

What you will need – (for 12 cakes)
  1. Whole/Split Masoor dal (red lentils) – 1 cup, washed
  2. Carrots – 2 cups, finely chopped
  3. Rolled oats – 1 cup, divided
  4. Onion – 1 medium, chopped
  5. Garlic cloves – 3-4
  6. Cumin seeds – 1 teaspoon
  7. Smoked paprika – 1 teaspoon (Can also use cayenne pepper)
  8. Lemon juice – 1 tablespoon
  9. Salt & pepper to taste
  10. Spinach – 1-1.5 cups, chopped
  11. Olive Oil for brushing
  12. Nuts and seeds of choice – 1/3 cup
    (optional but highly recommended)
    I used a mix of sunflower, hemp, pumpkin and flax
Method –
  1. Rinse lentils thoroughly, till the water runs clear. Add to a pot with 2 cups of water and boil till tender. Do not overcook.
  2. In the meantime, steam carrots for about 15-20 mins. They should be tender but not mushy.
  3. To a food processor, add lentils, steamed carrots, onion, garlic, lemon juice, spices and half cup oats. Reserve the other half for later.
  4. Process in short bursts of a few seconds. Scrape down the sides of your bowl and repeat till all ingredients are well incorporated. The mixture should be chunky not doughy.
  5. Transfer to a mixing bowl. Add remaining oats, spinach, nuts and seeds. Mix well.
  6. To make patties, use a large spoon or a 1/4th cup measure to scoop out the mix in the palms of your hand. I made them 1 inch thick and about 3 inches wide. But you can roll them bigger or smaller or even make balls.
    (Use slightly wet hands to prevent the mixture from sticking.)
  7. Lightly brush with oil on both sides and bake in a preheated oven at 200°C for 25-30 minutes. If your patties are smaller or rolling balls, reduce baking time accordingly.

Serving notes :

These can be served as is with a dip or used as burger patties.
To make the dip, combine 2 minced garlic cloves, 2 tablespoons of tahina, finely chopped coriander leaves, 1 tablespoon lemon juice, salt and pepper with just enough water to achieve a creamy consistency.

If you make this recipe, you know the drill: Let me know!

Take a picture, tag @the_slow_kitchen on Instagram and use #theslowkitchen on your posts!

Vegan Persian lentil stew

What I love most about Persian cuisine is balance, not just of flavours but also of textures and temperatures. In most dishes you’ll find sweet, salty and sour flavours in perfect harmony. Soft dishes like stews are often paired with crunchy rice, nuts, potatoes or raw vegetables. And each meal is served with an abundance of fresh herbs.

Some of my favourite stews are Khoresh-e Gheymeh, Khoresh-e Bademjoon, khoresh-e fesenjoon and this Khoresh-e Bamiyeh.

As much as I believe that some recipes should be cooked, enjoyed and celebrated just the way they were decades ago, passed down from grandmothers to mothers and to daughters, desperate times call for desperate measures. Here is the vegan adaptation of Khoresh-e Bamiyeh.

What you will need –
  1. Pigeon Pea Lentils – 1 cup (washed till the water runs clear)
  2. Tomato Sauce – 1/2 cup (sub with 4 large fresh tomatoes + 2 tablespoons tomato paste)
  3. Onions – 1 large, chopped
  4. Dried limes (Limoo amani) – 2, crushed (sub with 1.5 tablespoons tamarind paste)
  5. Pomegranate molasses – 1.5 tablespoons (sub with 1 tablespoon dark brown sugar)
  6. Turmeric powder – 1 teaspoon
  7. Coriander powder – 1.5 teaspoon
  8. Ground cinnamon – 1/4 teaspoon
  9. Garlic – 4 large cloves, minced
  10. Bay leaf – 1 large, torn
  11. Olive oil – 2 tablespoons
  12. Okra – 250 – 300 gms
  13. Vegetable broth – 3 cups
  14. Salt – a generous pinch

(Substituting dried lime and pomegranate molasses is only recommended in truly desperate times such as this lockdown. Both ingredients are easily available at specialty food stores but are also easy to make at home.)

Method –
  1. Heat a large, heavy bottom pot with a lid, add oil, garlic and onions. Sauté for 7-8 mins, stirring occasionally.
  2. Add the diced tomato sauce, bay leaf, turmeric, coriander and cinnamon. Sauté for 5 mins to allow the spices to bloom.
  3. Add washed lentils, broth and dried limes. Stir to combine.
  4. Cover the pot, bring it up to a boil, and then turn it down to a simmer. Let it cook until the lentils are tender, about 25 minutes stirring occasionally.
  5. Add pomegranate molasses and okra. Cook until tender, about 7-10 minutes.
  6. Garnish with fresh herbs – coriander/spring onions/ dill/ parsley.

Serving notes :

Best paired with a fresh cucumber – yogurt – pomegranate salad and rice Tahdig but can also be served with plain basmati rice.

If you make this recipe, you know the drill: Let me know!

Take a picture, tag @the_slow_kitchen on Instagram and use #theslowkitchen on your posts!

Hearty Lentil Stew

Lentils are probably that one ingredient almost all of us have in our pantry. They’re not the most attractive looking, but make for a great alternative for meat and are wholesome, nutritious and delicious. 

It’s likely you have all the ingredients on hand for this accidentally vegan recipe. They’re staples in my house – so this hearty stew can be whipped up on a whim. The seasonings here are simple – garlic, herbs, a little cumin and cinnamon, which makes this dish both warm and earthy.

I like to serve it with a slice of sourdough (because I can eat literally anything with sourdough), but you can serve it with rice if you prefer.  And I garnish this hot mess with a generous sprinkle of parmesan or grana padano.

What you will need – (4 large servings)
  1. Red lentils (masoor) – 1 cup (par boiled, 1 whistle in the pressure cooker)
  2. Onion – 1 large (finely chopped)
  3. Carrots – 1 cup, cut into large chunks
  4. Potatoes – 1 cup (cut into large chunks)
  5. Tomato sauce – 1/2 cup (sub with 4 large diced tomatoes)
  6. Garlic – 5-6 cloves (finely chopped)
  7. Veggies – 1 cup
    (add any veg of your choice – mushrooms, zucchini, green beans, broccoli; I had frozen peppers and peas on hand. )
  8. Thyme – few sprigs
    (sub with dried thyme, oregano, rosemary or marjoram; perfect opportunity to use up those pizza seasoning packets you’ve been hoarding)
  9. Smoked Paprika – 2 tsp (sub with 1 tsp red chilli powder and 1 tsp cumin powder)
  10. Cinnamon – 1 tsp (can also use 1 inch stick of whole cinnamon)
  11. Pepper – 1 tsp
  12. Salt – to taste
  13. Olive oil/ghee – 2 tbsp 
  14. Vegetable stock – 3 cups (sub with chicken stock or filtered water)
  15. Red pepper flakes – for garnish (optional)
  16. Parmesan or other hard cheese – 1/4 cup for garnish (optional)
Method –
  1. Par boil or pressure cook lentils with 2 cups water for 1 whistle.
  2. Meanwhile, chop and prep your veggies.
  3. Heat olive oil in a large skillet over medium-high heat. Add garlic and onions. Sauté till onions are translucent.
  4. Stir in carrots, potatoes, tomato sauce, salt and spices. Sauté for 2 mins.
    (If you are using fresh tomatoes, add tomatoes, salt and spices before the carrots and potatoes and let them reduce a little bit, about 5-6 mins)
  5. Add partly cooked lentils to the skillet and add vegetable stock and herbs. (In the absence of stock, add leftover water from boiled lentils and/or plain drinking water)
  6. Bring to a simmer then reduce the heat to low and let it cook covered for 30-40 mins, stirring every once in a while.
  7. Add veggies and cook for another 7 mins. (I like my veggies to have a little bite. If you prefer them fully cooked, add them a little earlier.)
  8. Adjust seasoning if required. Garnish with fresh herbs, a little drizzle of coconut milk or grated parmesan.
  9. Serve as is or with a side of toasted bread/rice/quinoa.

If you make this recipe, you know the drill: Let me know!

Take a picture and tag it #theslowkitchen on Instagram so I can see!


Remember this Granola? Remember how I said I don’t enjoy savoury breakfast? Shakshouka is an exception to that statement. Though I usually eat this for lunch, traditionally it’s a breakfast recipe popular all across North Africa and the Middle East.

The only way I enjoy an egg is when the yolk is runny. Boiled eggs with dry grey yolks is the stuff my nightmares are made of. Sunny side up, poached or soft boiled are my limited egg consumption options.

Image by Sara Dubler on Unsplash

This delectable egg recipe is one of my favourites. Addition of a spoonful of Harissa takes it up (many) a notch. If you’re using Harissa, skip the coriander powder, red chilli powder and vinegar.

What you will need –
  1. 6 large eggs
  2. Fresh ripe tomatoes – 5, medium sized, finely chopped
  3. Tomato paste – 3 tbsp (you can also use a packaged version)
  4. Red bell peppers – 2, finely chopped
  5. Olive oil – 3 tbsp
  6. Garlic – 4-5 large cloves, chopped or minced
  7. Cumin powder – 1 tsp
  8. Coriander powder – 1 tsp
  9. Smoked paprika – 2 tsp
  10. Red chilli powder – 1 tsp
  11. Vinegar – 1 tsp (can be substituted with lemon juice)
  12. Black pepper powder – 1/4 tsp
  13. Salt – to taste
  14. Fresh coriander and red chilli flakes for garnishing (optional but highly recommended)
Method –
  • Heat the oil in a large pan. Add in the tomato paste, peppers, spices, and garlic.
  • Cook for about 10 minutes, stirring occasionally, until the peppers are softened. 
  • Add in chopped tomatoes, lower the flame and cover with a lid.
  • Stir occasionally, cook for 10 more minutes, until you get a thick sauce. Now add vinegar and combine.
  • Using the back of a spoon, make 6 wells in the sauce. Gently drop an egg into each well.
  • Cover and cook on very low flame for 7-10 minutes, until the whites are cooked but the yolks are still runny. 
  • Top with garnishes and serve with toasted bread or pita

If you make this recipe, you know the drill: Let me know!

Take a picture and tag it #theslowkitchen on Instagram so I can see!

Baked Falafels

Looking for a straightforward, easy to execute recipe for falafels?

This 7 ingredient, no-deep-frying, flavoursome recipe is just what you might be looking for.

These savoury, garlicky, crusty on the outside, tender on the inside baked falafels are simple and extremely satisfying.

What you will need –
  1. Boiled/canned Chickpeas – 425-450 gms (drained)
  2. Fresh Coriander – 1/2 cup (Chopped)
  3. Cumin powder – 1 tsp
  4. Garlic – 3-4 cloves
  5. Lemon juice – 2 tbsp
  6. Oat flour – 3-4 tbsp
  7. Salt and Pepper
  8. Olive oil for brushing/pan frying
Toppings, accompaniments and sauces (optional)
  • Hummus
  • Yogurt & tahina dip
  • Tomato
  • Pickled vegetables – beetroot, carrots, onions
  • Lettuce, spinach or other leafy greens of your choice
  • Whole wheat Pita or chapatis 
Method –
  • Add coriander, garlic, lemon juice, cumin, and a generous pinch of salt and pepper to a food processor and mix to combine.
  • Add chickpeas and pulse to incorporate but leave it slightly chunky. Texture is key.
  • Transfer to a mixing bowl and add oat flour to make a loose, soft dough.
  • Taste and adjust seasoning if required.
  • Divide the dough to form 10-12 equal sized patties, about 1 inch thick.
    (Roll into balls using wet hands and then flatten to make coins.)
  • Place on a foil-lined baking sheet and put in the freezer for 15 minutes to firm up.
  • Preheat oven to 180 °C. Brush with olive oil and bake patties for a total of 30-40 minutes, flipping once after 15 mins.
    (You can also pan fry these patties for 5-6 mins or till golden brown on each side using 2tbsp of olive oil. )
  • Serve warm wrapped in a pita or chapatis and desired sauces / toppings. You can also serve them with a salad and use yogurt-tahina sauce as dressing.
Storage notes :

These patties can be stored in the fridge in an airtight container for about 4 days and frozen for up to a month.

If you make this recipe, you know the drill: Let me know!

Take a picture and tag it #theslowkitchen on Instagram so I can see!

Creamy, smooth and easy hummus

Making exceptional hummus at home is one of those pleasures with a high payoff that is so worth fitting into your regular cooking program.

Chickpeas are nutrient dense, providing protein, dietary fibre, folate, amino acids and a few minerals. It’s definitely worth consuming often and homemade hummus can be kept refrigerated for up to a week.

This is a Hummus bi Tahina, otherwise known as the “classic” flavour recipe. I urge you to think of this as a blank canvas and experiment. Add any ingredient of your choice to make variations of this recipe.

Some ideas to get you going :
Pesto, beetroot, avocado, sweet potato, roasted red peppers, pumpkin, mint, sundried tomatoes.

If you don’t have chickpeas on hand, you can easily substitute them with white, fava or black beans. You can also use jackfruit seeds to make hummus.

Hummus bi tahina
What you will need?
  1. Boiled/canned chickpeas – 2 cups (drained)
  2. Lemon juice – 1 tbsp
  3. Tahina – 1tbsp (optional)
  4. Extra Virgin Olive Oil – 2 tbsp
  5. Fresh coriander – few sprigs (about 1/4 cup chopped)
  6. Garlic – 2 large cloves
  7. Cumin Powder – 3/4 tsp
  8. Salt
  9. Chickpea water – 5-6 tbsp (to thin down the hummus if needed)
Method –
  • Add all ingredients to a food processor. Process until smooth and creamy. If needed, add additional water to achieve the right consistency.
  • Serve with fresh vegetable sticks, crackers or pita. This also goes really well with baked falafels.

Store covered in the refrigerator for up to a week.

If you make this recipe, you know the drill: Let me know!

Take a picture and tag it #theslowkitchen on Instagram so I can see!