Hummus Recipe

120 g chickpeas
1/4 cup plain yoghurt or peanut butter
1 garlic clove
1/2 olive oil
1/4 tbsp. dried pasley
1/2 tbsp. paprika

Estimated : 700 calories

Method
Place all ingredients into the food processor and blend

How to cook Millet

How to Cook Millet

Makes about 3 1/2 cups

While I list the butter as optional here, it really helps keep the millet from sticking together, and a little bit of salt goes a long way.

What You Need

Ingredients
1 cup raw millet
2 cups water (or broth, if you'd prefer)
¼ teaspoon salt, optional
1 tablespoon unsalted butter, optional
Equipment
2-quart saucepan with lid
Stirring spoon
Measuring cup and spoons

Instructions

1. Measure millet and cooking liquid: You'll need 1 cup of raw millet and 2 cups of cooking liquid (water or broth).
2. Toast millet: In a large, dry saucepan, toast the raw millet over medium heat for 4-5 minutes or until it turns a rich golden brown and the grains become fragrant. Be careful not to let them burn.

3. Add the water and salt to the pan: Since the pan is hot, the water will sputter a bit when you pour it in. After adding water and salt, give the millet a good stir.
4. Bring the liquid to a boil: Increase the heat to high and bring the mixture to a boil.
5. Lower the heat and simmer: Decrease the heat to low, drop in the butter and cover the pot. Simmer until the grains absorb most of the water (they'll continue soaking it up as they sit), about 15 minutes. Avoid the temptation to peek a great deal or stir too much (unless its sticking to the bottom). Stirring too vigorously will break up the grains and change the texture.
6. Remove From Heat and Let Stand: Like most grains, millet needs a little time off the heat to fully absorb the liquid. Allow it to sit, covered and removed from heat, for 10 minutes.
7. Fluff and Serve! After millet sits, fluff it with a fork. Taste and add additional salt if you'd like. Millet does not keep well and is best served warm (see Additional Notes below). ]

Additional Notes:

• To make millet porridge, increase the liquid to 3 cups and stir every few minutes as the millet simmers.
• In terms of texture, some of millet's little beads will cook more quickly than others. You'll likely have some softer grains and some chewy or even crunchy grains. I find this to be a good thing!

Hummus Recipe

Ingredients

1 15-ounce can chickpeas, rinsed 

1 clove  garlic 

1⁄4 cup  olive oil, plus more for serving 

2 tablespoons 

2 fresh lemon juice

2 tablespoons 

1 tahini (sesame seed paste; optional)   

teaspoon

ground cumin

kosher salt 

1/4 teaspoon paprika 

Directions

1. In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and ¾ teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.
2. Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.