After a rather lovely weekend away in Munich, I am very glad to be back to my own kitchen. Don’t get me wrong, absolutely loved the food (for the most part) but I am happy to be back in the land of summer salads and raw foods.
While away, we did a LOT of walking and drinking of beer, but of course there were a lot of Bavarian sausages consumed too. It’s no secret that I am not a lover of all things pork, however I did go with the flow and eat what was on offer and a popular specialty of the wonderful city of Munich. You can follow us on Instagram and Facebook for photographed moments of the trip.
We flew over to see the 2Cellos play live as we are quite big fans. It was great but I am quite amused that we spent three days in Munich for a concert that lasted one hour! But having said that, we didn’t just go for the music. We did some shopping (which is a small miracle as I HATE shopping), saw a pretty amazing rain, thunder and lightning storm roll over the city, watched people surf across (not down) a river and we saw a good friend that relocated to Berlin and flew to Munich to join us. It also just happened to be a weekend of celebration with Stadtgründungsfest. A festival to mark the anniversary of Munich’s official “date of birth”: June 14th, 1158. So around every corner we turned, there were bands playing (of course there was an Irish band playing and Guinness being poured which I admit we lingered here for a while), people dressed up in traditional Bavarian outfits and beer and sausage stands galore.
Back to reality and all I want is a clean crisp salad and hummus to cleanse my palate. And so dinner was born: Hummus, salad and grilled chicken skewers.
MY SIMPLE HUMMUS
Some people like their hummus chunky, and some like it nice and smooth. Personally I like it smooth, so I blend it more.
- 2 tins of chickpeas (400 g each)
- juice of two lemons
- 4 tbsp tahini paste
- 4 tbsp olive oil, 2 tbsp to drizzle on top
- 3 cloves garlic, crushed
- salt and pepper
- 1 tsp smoked paprika (garnish)
Open and drain the tins of chickpeas and give them a quick wash in cold water. Reserve 1-2 tablespoons of chickpeas for the garnish.
Pop the chickpeas, tahini, garlic, lemon juice and olive oil into a blender and add some salt and pepper. Give it a whizz. If it is a little dry, add 1-2 tablespoons of cold water to it and blend again. Taste it for seasoning. Blend it until you get the desired consistency.
Spoon into a bowl and drizzle with olive oil. Add the remaining chickpeas and sprinkle the smoked paprika on top to garnish.
Serve with crusty bread, carrot sticks or with a big salad.