Tag Archives: hummus

Ricotta Stuffed Sweet Peppers with Hummus

This one is something new for me – it’s based on a Turkish recipe using ricotta, onion, cumin, tomato and peas as the filling. I ran out of peas, so used sweetcorn instead! The leftover pepper went into the roasted pepper hummus, and I finished it with gently fried aubergine strips coated in sumac. The children called it a ‘party tea’ – praise indeed!



Mezze Platter

This is a slightly experimental mezze platter I’ve just made (baba ghanoush, quinoa tabbouleh, hummus). Hope you like it!


Recipe of the Week – 28th January 2013 – Falafel Wraps with Roasted Red Pepper Hummus and Sumac Aubergines

Falafel Wraps with Roasted Red Pepper Hummus and Sumac Aubergines


This recipe is a combination of three things that I like to make regularly. The falafels and hummus can be made in larger quantities and stored in the fridge, or even frozen, for adding to other meals at a later date.
I find that using wraps makes a nice change from pittas, and of course you can get more in!

Serves 4



300g dried chickpeas, soaked overnight
2 large cloves of garlic, finely chopped
1 large onion, chopped
2 tbs fresh coriander, chopped
3 tbs fresh parsley, chopped
1 tsp ground cumin
3 tbs self raising flour
Salt and pepper
2 lt sunflower oil for deep fat frying


200g dried chickpeas, soaked overnight
2 tbs lemon juice
1 large red pepper, deseeded and chopped
2 large cloves of garlic, chopped
1 tsp ground cumin
2 tbs tahini
3 tbs water
Salt and pepper
3 tbs olive oil
1 tsp paprika (optional)

1 medium aubergine
1 tsp sumac
2 tbs olive oil
1 small crisp lettuce
4 ripe tomatoes
8 large tortilla wraps



1. Drain the soaked chickpeas and place in a food processor (uncooked)
2. Add all the other ingredients (except the frying oil) and blend to a smooth mixture.
3. Meanwhile heat up the oil in a deep fat fryer too 170C. These can also be shallow fried, but will need to be slightly flattened.
4. Form the mixture into golfball sized balls and fry for 5-8 mins. Repeat until all the falafels have been cooked. Drain and set aside.



1. Put all the chickpeas in a pan of lightly salted water and boil for 5 mins, then simmer for 1 hour until soft. Drain and add to the food processor.
2. Add all the other ingredients and blend to a smooth paste (or to a preferred consistency).


Aubergine Slices

1. Slice the aubergine into approximately 5mm slices and shallow fry until golden brown, turning frequently. Add the sumac to both sides about half way through and reduce heat to low.

Finally, assemble the wraps placing the hummus on first, then the aubergines, falafel, lettuce and tomato slices and half when wrapped. Particularly good served with coleslaw or harissa.