Name: A trio of summer spreads
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 1x400 g chickpeas tinned, drained; 1 lemon juice; 1 tsp cumin; 1 garlic cloves, peeled; salt just a pinch; 1 cucumber medium, peeled, halved, deseeded; salt fine; 200 g Greek yoghurt; 1 garlic cloves, minced; 2 tsp lemon juice; 1x170 g tuna tinned, drained; 1 spring onions sliced; lemon pepper; salt to taste; 2 mayonnaise

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Ingredients (15)

HUMMUS:

1x400 g	chickpeas — tinned, drained
1	lemon juice
1 tsp	cumin
1	garlic — cloves, peeled
	salt — just a pinch

Tzatziki:

1	cucumber — medium, peeled, halved, deseeded
	salt — fine
200 g	Greek yoghurt
1	garlic — cloves, minced
2 tsp	lemon juice

TUNA PATE:

1x170 g	tuna — tinned, drained
1	spring onions — sliced
	lemon — pepper
	salt — to taste
2	mayonnaise

Tap for ingredients

Method:

Hummus: (makes approximately 1 cup)
Combine all of the ingredients in a food processor and whizz together until smooth. Cover and refrigerate before serving.

Tzatziki: (makes approximately 1 cup)
Grate the cucumber (I prefer a large grate) and place in a colander over a plate. Sprinkle with a pinch of salt and leave to stand for a few minutes to draw the liquid out.

Combine the yoghurt, olive oil, garlic and lemon juice in a bowl.

Squeeze the grated cucumber and pat dry. Mix into the yoghurt, then cover and refrigerate.

Tuna Pâté: (makes approximately 1/2 cup)
Combine all of the ingredients in a food processor and whizz together until smooth. Cover and refrigerate before serving.

Recipe reprinted with permission of Cupcakes & Couscous. To see more recipes, please click here.

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