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Posts Tagged ‘Hummus’

This recipe comes from Chasing Smoke by Sarit Packer and Itamar Srulovich of Honey & Co. in London. This is hands-down the best hummus we’ve ever made (and we’ve made lots) and the crispy lamb belly (poached then finished over charcoal) is fatty but fabulous. It’s good with a simple salad (we went for cucumbers, tomatoes, scallions & Baby gem dressed with olive oil, lemon juice and sumac) and lots of warm pittas. You need to soak the chickpeas the night before.

Wine Suggestion: Anything with a hint of middle-eastern spices or warm sunshine. A Garnacha, or maybe a Tempranillo. Tonight the classic Massaya le Colombier from the Beqaa Valley in Lebanon. A lot has happened in this part of the world and we’re glad to support the friends we’ve met still trying to make great wine despite all the challenges. Well done Sami and Ramzi, bravo!

Crispy lamb on creamy hummus – serves 4 (generously)

FOR THE LAMB:

  • 1 lamb breast on the bone, about 1.5kg
  • 1 tbsp table salt
  • 1 tbsp cumin seeds
  • 1 tsp black peppercorns
  • 2 onions, quartered
  • 1 litre of water

FOR THE HUMMUS:

  • 200g dried chickpeas, soaked overnight in lots of water
  • 1 tsp bicarbonate of soda
  • 1 clove of garlic, peeled
  • 1 tsp table salt
  • 250g tahini paste
  • ½ tsp ground cumin
  • 2 tbsp lemon juice

TO SERVE:

  • a small handful of parsley, chopped
  • 1 tsp biber chilli flakes (or Allepo)
  • pitta breads
  • salad (see suggestion above

Rub the lamb all over with the salt, cumin seeds and peppercorns, then leave in the fridge for a couple of hours. Put the lamb in a large pan with the onions and water. Bring to the boil, then cover with a lid, reduce the heat to low, and simmer slowly for about 1½ hours.

Make the hummus while the lamb is cooking. Drain the soaked chickpeas, then place in large saucepan and cover with plenty of cold water. Bring to the boil and skim off the foam. Allow to boil for 5 minutes, then skim again.

Add the bicarbonate of soda and mix well. Skim it really well this time then simmer for 30-40 minutes, skimming regularly, until the chickpeas are very soft – they should melt in your mouth.

Drain the chickpeas into a colander over a bowl so you can reserve the cooking liquid. You need to finish the hummus now while everything is still hot. Pour 250ml of the cooking liquid over the chickpeas and add the garlic. Now whizz using a stick blender or food processor until really smooth. It will be pretty thick at this stage but not to worry.

Add the salt, tahini, cumin and lemon juice and whizz again until well combined. Give it a taste and add more salt or lemon juice if you like. Cover the surface with cling film to stop a skin forming and set aside. It will be quite liquid but it will thicken as it cools.

Lift the lamb out of the cooking water, keep a few spoonfuls of liquid for serving. The meat should be completely soft and easy to pull from the bones. Carefully (so it doesn’t fall apart altogether) lift it onto a hot charcoal barbecue and cook for about 10 minutes. Turn it over and cook for 10 minutes on the other side. You need to do this over indirect heat or it will burn or catch fire as there is a lot of fat.

To cook over indirect heat pile the charcoal to one side and with the lid on cook the meat on the other side. Despite no direct flames underneath the meat cooks a treat – slower, but no less effectively.

Take the cooked meat off onto a chopping board and shred it with two forks – like crispy duck.

Spread the hummus on a serving platter and top with the lamb and a drizzle of the cooking liquid. Sprinkle with the chopped parsley and chilli flakes and serve with lots of pitta and a salad if you like.

(Original recipe from Chasing Smoke: Cooking over fire around the Levant by Sarit Packer and Itamar Srulovich, Pavilion, 2021.)

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This is the Ottolenghi Tesk Kitchen’s hummus made with tinned chickpeas – confirmed creamy and dreamy.

Creamy dreamy hummus – serves 6

  • 2 x 400g tins chickpeas
  • a pinch of ground cumin
  • 120-150g tahini
  • 1 clove of garlic, crushed
  • 1½ tbsp lemon juice
  • 25g ice cubes
  • salt
  • good olive oil, to serve

Spread the chickpeas out between two tea towels and rub together for a few minutes to release the skins. Don’t press too hard or you will crush the chickpeas. Discard the skins.

Put the peeled chickpeas into a saucepan, cover with water and add 1 tsp of salt and the pinch of cumin. Simmer for 15 minutes or until soft.

Drain the chickpeas over a bowl and save the cooking water. Put the warm chickpeas into a food processor with 120g of tahini, the garlic, lemon juice, ice cubes, 2 tbsp of the reserved cooking water and a good pinch of salt. Blitz until smooth, then taste and add more tahini, garlic, lemon, salt and chickpea water to taste. We added a good bit of chickpea water to get the right consistency, it needs to be quite loose as it will thicken.

Spread the hummus in a shallow bowl and create a dip in the centre. Top with a generous glug of your best olive oil.

(Original recipe from OTK Shelf Love by Noor Murad & Yotam Ottolenghi, Ebury Press, 2021.)

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Green Hummus

Really fresh and tasty. A lovely recipe from Simply by Sabrina Ghayour (our new favourite thing!). We served with toasted pittas. Leftovers great for lunch the next day.

Green hummus – serves 6 to 8

  • 2 x 400g tins chickpeas, drained and reserve ¾ of the brine from 1 of the tins
  • juice of ½ a lemon, you might need a bit more
  • 2 garlic cloves, peeled and crushed
  • 30g of flat leaf parsley, roughly chopped
  • 30g of fresh coriander, roughly chopped
  • 15g of tarragon, leaves picked, roughly chopped
  • 2 tbsp tahini
  • 1 tsp nigella seeds
  • warm pitta bread, to serve

Put the chickpeas, reserved brine, lemon juice, garlic, parsley, coriander, tarragon, tahini, some sea salt and black pepper, in a food processor and whizz until smooth.

Taste and adjust the seasoning, you might like to add more lemon juice. Serve in a bowl garnished with the nigella seeds and with some of your best olive oil drizzled over.

(Original recipe from Simply by Sabrina Ghayour, Mitchell Beazley, 2020.)

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We love and are fascinated by the spices, flavours and textures of the Middle East and Africa and this dish captures all of this perfectly. The spices match the freshness  and zing of lemon, the lamb contrasts with the smooth hummus and some crisp flatbreads give crunch and texture.  The freshness of the herbs balance the warming spices to produce a pleasant mix of warm and cool ingredients, still comforting despite the crisp autumn evening.

A meal in itself or a wonderful mezze / starter to share.

Wine Suggestion: We’d drink a white that has texture and freshness but not too crisp or conversely heavy. The Pinot Blancs from Alsace fit the bill perfectly as they have a bit of perfume and hints of spice as well as attractive light stone fruit flavours.

Hummus kawarma with lemon sauce – to serve 6

  • 1 quantity of hummus (see recipe below)
  • 2 tbsp pine nuts, toasted in the oven or fried in a small amount of unsalted butter

For the kawarma (lamb)

  • 300g neck fillet of lamb, finely chopped by hand
  • ¼ tsp ground black pepper
  • ¼ tsp ground white pepper
  • 1 tsp ground allspice
  • ½ tsp ground cinnamon
  • good pinch of freshly grated nutmeg
  • 1 tsp dried za’atar
  • 1 tbsp white wine vinegar
  • 1 tbsp chopped fresh mint
  • 1 tbsp chopped flat-leaf parsley
  • 1 tsp salt
  • 1 tbsp unsalted butter
  • 1 tsp olive oil

For the lemon sauce 

  • 10g flat-leaf parsley, finely chopped
  • 1 green chilli, finely chopped
  • 4 tbsp lemon juice
  • 2 tbsp white wine vinegar
  • 2 garlic cloves, crushed
  • ¼ tsp salt

To make the kawarma, put all the ingredients apart from the butter and oil in a bowl. Mix well, cover and leave to marinate in the fridge for half an hour.

Just before cooking the meat, combine all the ingredients for the lemon sauce in a small bowl.

Heat the butter and oil in a large frying pan over a medium-high heat. Add the meat in 2-3 batches and stir-fry for a couple of minutes per batch (the meat should be slightly pink).

Divide the hummus between 6 serving dishes and spoon the warm kawarma over the top. Drizzle over plenty of lemon sauce and garnish with some more parsley and the pine nuts.

Basic Hummus – to serve 6

  • 250g dried chickpeas
  • 1 tsp bicarbonate of soda
  • 270g light tahini paste
  • 4 tbsp lemon juice
  • 100ml ice cold water
  • salt

Wash the chickpeas well and put into a large bowl. Cover with cold water and leave to soak overnight.

Drain the chickpeas. Place a medium saucepan on a high heat and add the chickpeas and the bicarbonate of soda. Cook for about 5 minutes, stirring. Add 1.5 litres of fresh water and bring to the boil. Cook, skimming off any foam and skins, for between 20 and 40 minutes or until very tender (you should be able to crush them between your thumb and finger but they should not be mushy).

Drain the chickpeas and put in a food processor. Process to a stiff paste; then, with the machine running, add the tahini paste, lemon juice, garlic, and 1½ tsp salt. Finally, slowly drizzle in the iced water and mix for about 5 minutes or until you get a very smooth paste. Transfer to a bowl and cover the surface with cling film to stop a skin forming. Rest for at least 30 minutes before serving.

(Original recipe from Jerusalem by Yotam Ottolenghi and Sami Tamimi, Ebury Press, 2012.)

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Such a good recipe for hummus we couldn’t stop eating it and had to make another batch! Once you’ve bought the tahini you may as well use it up.

  • 2 x 400g tins of chickpeas
  • 2-3 garlic cloves, peeled
  • 4 tbsp tahini
  • juice of 2 lemons
  • 2 tsp sea salt
  • best extra virgin olive oil
  • 50g pine nuts, toasted

Drain the chickpeas, keeping 50ml of the juices from the tin, and rinse.

Put the chickpeas into a food processor, add the garlic cloves and tahini, and process for a few minutes.

Add the reserved can juices, then half the lemon juice and the sea salt, and process until smooth.

Taste and add some more lemon juice, if you like.

Scrape the hummus into a dish, drizzle generously with your best olive oil, sprinkle with the toasted pine nuts, and serve as a starter, with  breadsticks and crudités for pack lunch, or with a selection of other mezze dishes.

(Original recipe from The Lebanese Kitchen by Salma Hage, Phaidon 2012.)

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HummusHoumous is very cheap to make and is almost instant if you use tinned chickpeas. You will get at least three times the quantity of one of those little supermarket tubs from this recipe. It also tastes great and is really healthy.

Hummus 

  • 2 tins of chickpeas, drained, reserving some of the liquid
  • 1 large garlic clove
  • 3 tbsp tahini
  • juice of 2 lemons
  • 3 tbsp olive oil
  • 1/2 tsp sweet paprika

Crush the garlic with some salt until it becomes a paste. Put the chickpeas, tahini and garlic in a blender or food processor and puree a little and then season with salt. Add the lemon juice and continue blitzing until smooth. Scrape out into a bowl and mix the olive oil in well. If it’s a bit dry add some of your reserved liquid. Check that there is enough salt. Sprinkle with the paprika and drizzle another bit of olive oil over the top.

(Original recipe from ‘Falling cloudberries’ by Tessa Kiros)

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