Ever since The Buffalo Bowl has been on the menu at the L&B, people have been asking for the recipe for the phenomenal hummus we serve it with.
Chef Joice has decided to share her wonderful recipe for you to try at home.
Ingredients:
2 cans of chickpeas (don't drain them)
50 ml Apple Cider vinegar
1 tsp back pepper
1 tps thyme
2 lemon juice
1/4 cup olive oil
4 tps parsley
4 tps coriander
1 cup walnuts
1/2 cup hazelnut
1/2 cup almond flakes
1/2 cup pistachio
6 green olives
2 garlic cloves
1 tps ginger powder
1 tps cardamom ground
1 tps cinnamon ground
1 long red chilli
1 tps nutmeg
Half a large green Apple
Method:
First, roast the walnuts, almonds flakes, hazelnuts, and pistachio at 180 degrees for 10 minutes.
Place the liquids, the chickpeas, parsley and coriander in the blender and beat on a medium speed for 2 minutes.
Put the other ingredients in and beat for another 5 minutes, pausing to scrap down the sides, and it's done.
Enjoy!