In view of the government requirement for all schools, cafes, restaurants, pub and leisure facilities to close in order to help limit the spread of the corona virus, all of our classes are suspended until further notice. At this point we anticipate that will be the end of June.
Anyone who has booked and paid for sessions during this period will be contacted individually and we will discuss options for rescheduling or a credit voucher. We are currently working on getting as much of the Autumn/Winter programme on the website - and for early 2021.
Our premises are now closed but the staff team can still be contacted by phone or email between 10am and 4pm Monday to Friday so, if you have any concerns or questions, don’t hesitate to get in touch. We also will be very happy to process bookings for future sessions or for vouchers, which will now have an 18 month ‘shelf life’.
Please check our website for any updates and our social media platforms, where we will remain active and keep you entertained!
CONTACT THE COOKERY SCHOOL (PLEASE INCLUDE YOUR PHONE NUMBER)
We spell it 'houmous', others use 'hummus' but apparently there's no agreement on the correct way, as it is difficult to convert Arabic exactly into English spelling conventions. There is no need to buy it, as it is cheaper and more deliciousr to 'rustle up' yourself. Not only is it good to eat but also high in nutrition, as welll as tastiness. It takes you less time to make this than it would take you to go to the supermarket and buy a pot that won't be half as nice - and more expensive!
1 tin chickpeas
1 Tbls tahini (sesame paste - available from large supermarkets, health food and Asian stores)
juice 1- 2 lemons
1 tsp ground cumin
1 tsp ground coriander
pinch sea salt
1-2 cloves garlic crushed (optional)
2 Tbls extra virgin olive oil
2 Tbls water
- Put everything into the food processor or a tall sided container if using a hand blender
- Whizz up until correct consistency. If you need more liquid add either water or oil.
- Taste to check balance. You may like to add more lemon juice (sour), or more tahini (bitter) or more salt. If you like chilli/cayenne then you could add a bit more but don’t overpower the chickpeas so go gently. This is where the balancing of the tastes turns it from bland to exciting
- Serve with toasted pitta bread and vegetables batons - perfect!
Tip: Add chopped fresh mint for a really 'zingy' version or chilli dipping sauce for a lovely sweet and spicy taste.