Tess Ward’s final lunchbox recipe – The Pai Life


We’re a foodie bunch right here at Pai HQ and enjoyment of testing and being impressed by one another’s lunch choices every day.

Nevertheless, we all know we’re not alone in reaching the mid-week level and being unable to consider a single appetising factor for lunch!

So we have been fairly happy when Le Cordon Bleu skilled chef, Grazia meals author and blogger, Tess Ward agreed to share her final lunch-box recipe with us.

Over to Tess to assist encourage your mid-week lunching!

Houmous is just about the king of the dips. Actually it’s essentially the most famend contribution Center Jap delicacies has made to our grocery store cabinets.

It’s so versatile, filling and scrumptious – the right factor for straightforward snacking and light-weight lunching.

Simply make a bowl initially of the week and you’ve got the right pot of goodness to dunk and dollop on to salads, sandwiches and munch on with crudités.”

Tess Ward’s Humous Recipe

Makes 1 giant bowl

Preparation Time: 10 minutes

Cooking Time: 45 minutes

  • 2 medium candy potatoes
  • 4 tablespoons additional virgin olive oil, plus additional to serve
  • 400g cooked chickpeas (rinsed and drained)
  • 1 tablespoon coriander stalks, plus leaves to garnish
  • 3 tablespoons tahini paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon toasted cumin seeds
  • 3 cloves garlic, peeled
  • juice of 1 lemon
  • zest of ½ lemon
  • sea salt and freshly floor black pepper
  • 1 tbs toasted pine nuts, to serve


Preheat the oven to 180 levels celsius/ gasoline mark 8.

Place the candy potatoes in a baking dish and prepare dinner within the center oven for 45 minutes to an hour.

It is possible for you to to inform when they’re carried out -when you squeeze them, they need to really feel like pulp.

As soon as cooked, reduce them open and go away to steam cool for quarter-hour.

In the meantime, place a frying pan over a medium warmth.

Toast the cumin seeds within the pan for 2-3 minute or till they odor golden and fragrant.

Then add them to a meals processor with the chickpeas, olive oil, tahini, paprika, garlic, lemon (juice and zest),  an enormous pinch of salt and a beneficiant grinding of black pepper.

Blitz the combination to a puree, including somewhat additional olive oil if wanted.

Lastly add the candy potato. Give the combination a remaining blitz, season to style and pour right into a bowl.

High with a drizzle of olive oil, toasted pine nuts and herbs

Serve both chilled, or at room temperature with any dipping and dunking meals you fancy.

Carrot batons, cucumber sticks, rice desserts, toasted chips, you identify it – something dunkable will do.