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Such a draggy d-r-a-g-g-y week…


It was a very v-e-r-y draggy week in the office this past week. I guess at the back of my mind, I was looking forward to the short work week next week that made this week feel like forever. So I tinkered around in the kitchen… I read through a few recipes and took the good bits from a few and came up with my own version of….


1 small broccoli, cut into florets

1 small cauliflower, cut into florets

2 bulbs garlic, cut across at the tops

Olive oil

1 x 15oz tinned chickpeas, drained

1 lemon, zested & juiced

2-4 tbsp tahini (sesame seed paste)



Chilli powder

Set oven to 200C

Line a baking sheet with aluminium foil

Lightly coat the florets with olive oil and toss with a pinch of salt

Drizzle olive oil on the cut side of the garlic bulbs

 Arrange the florets and garlic on the prepared sheet

Grill for 10-20 minutes (a very rough estimate, I wasn’t really watching the clock)

Keep a close watch on the florets, you’d want to remove them from the oven when the edges begin to brown a little

Set the florets to cool a little (resist the temptation to snack on them – they’re irresistible!)

Continue to grill the garlic bulbs until the edges are slightly caramelized

Remove from the oven and let cool until comfortable enough to touch

Squeeze out the semi-soft garlic cloves from the bulb and place together with the florets

Meanwhile, while the florets and garlic get grillin’ in the oven…

Place the drained chickpeas in a saucepan

Fill with water until it covers the chickpeas

Place on med-high heat until it reaches a rolling boil

Remove from heat, let cool slightly, drain the chickpeas AND SAVE THE BOILED WATER

Now comes the fun part…

In your blender or food processor, place your tahini, grilled florets, garlic cloves and some of the cooled boiled water, just to get the blender go smoothly

Give it a good blitz until well combined

Add in the drained chickpeas , add a little more boiled water (or you can drizzle in some olive oil if you want to), and blitz some more

Add the lemon zest, juice, a tiny pinch of chilli powder and salt and pepper to taste

Blitz some more, then taste some more, adjust to your preference

The hummus can be kept for a few days, in a tightly sealed container in the refrigerator. (mine lasted only two days… I had hummus inhalers at home.)

As the vegetables were blitzed beyond recognition, it didn’t take much cajoling for my usually ‘allergic-to-greens’ kids to try it. And they sure enjoyed it, especially when I gave them a platter of home-made cheddar cheese chips to go with it!

**The recipe seemed a little wordy and long and complicated, but envision the process in your mind, have everything prepared and ready on your countertop, and you’ll have some great hummus in about 30 minutes… as my colleague said, she doesn’t have to go all the way to Arab Street to get her hummus fix now.

— coming up soon… I’ll share with you my version of home-made bak-kwa. Without the bak, of course.

Till then, Gong Xi Fa Cai,



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