Some days, just occasionally, when I've had just one too many chickpeas, drizzles of olive oil or chunks of feta, I crave a return to the sushi-filled joints of Tokyo.
I love using hummus as centerpiece and then making different containers of vegetables for fun dipping.
Lentils, beans, and other legumes, such as chickpeas, are all excellent sources of fiber.
Chana dal are skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavour.
Canned chickpeas have terrific range, which is why I make sure I always have at least a can or two lying around at home. They puree easily into a smooth and creamy hummus or crisp into crunchy little nuggets as a component of a sheet tray dinner.
Many people struggle to make hummus that lives up to their expectations at home, and recreating a favourite brand or the stuff from your local deli is almost impossible.
The emotive power of hummus all over the Middle East cannot be overstated, being the focus of some serious tribal rivalries.
Chickpeas are one of my favourite things to serve with chorizo or lamb meatballs; they also work brilliantly as the quiet partner in a vibrant alphonso mango salad.
Hummus has been my saviour. I've used it in every form: on sandwiches, rotis, with veggies and meat.
