Many people struggle to make hummus that lives up to their expectations at home, and recreating a favourite brand or the stuff from your local deli is almost impossible.


Yotam Ottolenghi

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Healthy is in the eye of the beholder.
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It's hard to beat the rough texture of steel-cut oats, with their slight resistance against the ...
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Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and ch...
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Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetable...
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Eating ready-made meals is about being very passive, and actively cooking is something that nothing ...
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My secret with kale is to add lots of sweet or sharp flavours to offset some of that grassy intensit...
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Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. I...
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Buttermilk's palate-cleansing tartness is one reason it's used a lot in southern India, wher...
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There are many reasons I feel at home in the U.K., but if I were asked to pinpoint the moment I knew...
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There used to be a time - it isn't so much the case now - that vegetarianism was some kind of re...
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Sorrel adds a unique grassy sharpness to salads and dressings, but it can be hard to come by.
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Date syrup is a natural sweetener that has wonderful richness and treacly depth; I drizzle it over s...
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Call me tacky, but I love the union of sweet and sour, even in some now-unloved Oriental dishes inco...
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Chinese sausage, which is widely available from Asian grocers and online, is sweet, rich, and entici...
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Believe it or not, I'm as much a fan of a supper shortcut as the next person.
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I have yet to meet a carnivore who doesn't love a sausage roll.
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I now understand how varied the world of cultivated rice is; that rice can play the lead or be a sid...
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Greek yogurt with some olive oil stirred in can transform many dishes.
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Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes - that's becau...
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Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads.
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Tagliatelle comes from the word tagliare, meaning 'to cut.' Tagliolini are simply thinly cut...
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Dried porcini add a substantial, deep flavour to otherwise more neutral vegetables. I use them in ri...
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Leeks are normally given the job of flavouring other things, such as stocks and soups, but I find th...
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Swiss chard is undervalued in Britain. It's a great substitute for spinach and keeps its shape w...
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The taste of any simple tomato-based salad is dependent on the quality of the tomatoes.
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Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world.
YOTAM OTTOLENGHI
This is, in Israel for sure, the earliest church.
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The fact that you see banks on the streets, you don't know who the owners are. Many banks are owned ...
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Mosaics, in general, and inscribed mosaics in particular from the 3rd and 4th centuries are very rar...
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This is a very ancient structure, maybe the oldest in our area.
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