Hummus and Tzatziki

It has been a busy season with many nights out and a few of those requiring babysitters. We don’t have either of my parents or parents-in-law living in Auckland which does make things a little harder. I have been careful to try rotate through my siblings and friends to babysit Israel. He is an easy baby to manage at least, so even the least baby experienced person like my younger brother can manage it. Tonight we are off to dinner with a couple who have done some work for the business, so Michael wanted to say an additional thanks to them. My good friend Wendy is kindly looking after Israel and I have organised a simple dinner for her. She is mostly vegetarian so I am just doing Falafel wraps for her. It was a great opportunity to make homemade Hummus and also a Minty Tzatziki for the wraps.

Hummus and Tzatziki

1 can of chickpeas, drained
2 cloves of garlic, crushed
1 lemon, juiced
Salt and Pepper
Pinch of chilli flakes
1/2 teaspoon of Cumin
Water, if required

Place everything in a food processor and blend until smooth, adding enough salt and pepper to your liking – approx 1/2 a teaspoon. Add a little water to make a smooth consistency.

Recipe adapted from Food In A Minute

Minty Tzatziki
1 telegraph Cucumber
1 1/2 cups of plain Yoghurt
1/2 t crushed Garlic
1 T lemon juice
2-3 T mint, finely chopped
1-2 t salt
1/2 ground black pepper
Olive oil, for serving

Peel cucumber, deseed and finely dice. Mix with all the other ingredients then chill in the fridge for at least half an hour. When ready to serve, drizzle with a little olive oil.
This makes about two cups, so you can reduce accordingly like I did to make a smaller portion.

Recipe by Annabel Langbein, A Free Range Life