We allow Bert’s tummy to say no to more food if he’s full, but recently his tummy’s been on a power trip, losing all sense of justice and prorportion – today it’s said no to saying sorry, having a bath and switching off the TV.
Homemade hummous can be a bit sticky and heavy. Adding a bit of water gets the lighter, whippier texture that the shop-bought stuff has. But still Bert’s tummy said no. Mine said yes.
1 tin chickpeas, drained
1 clove garlic, peeled
Juice of half a lemon, finely grated zest of half a lemon
3 tablespoons olive oil
Splash of water from the tap
Put everything except the water into a blender and blend till smooth. Then add a splash of water and blend again till smooth and whippy, adding a little more if necessary.
For the meatballs:
500g minced lamb
1-2 teaspoons of sumac or the grated zest of half a lemon
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 a small packet of pistachios, crushed (I blitzed them in the Nutribullet)
For the yoghurt dip:
1/3 of a cucumber, grated
4 dessert spoons plain yoghurt
1/2 garlic clove, crushed
Dash each of red wine vinegar and olive oil – say 1/3 to half a dessert spoon
Salt and pepper
Combine all the meatball ingredients and form into small balls. I think ‘walnut sized’ is the standard measurement but mine tend to be a bit bigger than that. I got 21 meatballs from this mixture. Pop on a baking sheet at 180 degrees (or the middle of the Aga roasting oven) for about 20 minutes.
Combine all the other ingredients to make the dip while your baby explores the garden with Daddy and a spaniel that has Woody Allen’s manic neurosis but not his wit. Kiss the baby through the window a couple of times and the meatballs should be done.
We had ours with rice and salad – it would be great with flatbreads but for some reason flatbreads are on Bert’s (very short) black list. Not that Bert ate the salad of course, but it’s good to show him a leaf every now and then.