Hummus is ALWAYS in our fridge because it’s the best snack ever. BUT it also makes an epic dish at the dinner table. Here are 5 easy ways to take the simple hummus and turn it into a delicious meal.
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Ingredients
- 2 cans chickpeas, drained or 400g dried chickpeas soaked overnight
- 1 tsp bicarb soda
- 3 cloves garlic
- juice of a lemon (might need more depending on the lemons)
- 80g tahini
- 3-5 ice cubes (depending on how thick you want it)
- salt to taste
Method
1. If you're using canned chickpeas, start by placing the drained chickpeas and bicarb in a pot and covering it with fresh water. If you have soaked your chickpeas, then place them in a pot over medium heat with the bicarb soda and stir for 4-5 minutes to rough up the skins, then cover with water and simmer for 1 - 1.15 hours until very tender (remember to keep some cooked whole chickpeas if you are going to serve it the first way with just olive oil).
2. Place over medium-high heat and simmer for 5 minutes. Remove from the heat, drain them and place them into fresh cold water.
3. Give them a little rub to get as many of the skins off the chickpeas as possible. The skins should float to the top and then you can skim them off and discard them.
4. Place the cooked chickpeas into a food processor with garlic and the juice of a lemon. Then start the food processor and let it run for 5 minutes.
5. After 5 minutes, add the tahini and make sure you scrape the sides down of the bowl then turn it back on and let it run for another 5 minutes.
6. At this point check the hummus for salt and lemon, add more as needed, turn the machine back on and let it run for 10 minutes or as long as you want really, the longer you let it run the smoother it will be.
7. When you are happy with the texture of the hummus, scrape the sides down one more time, and while the machine is still running, pour in the cold water. Once it is at the thickness you are looking for, it's ready!
8. Serve with some olive oil and smoked paprika to garnish.
9. Enjoy with fresh bread!
Ingredients - Jammy egg, pickled shallots and parsley salad
- eggs, cooked in boiling water for 7.30 minutes and placed in cold water to stop the cooking.
- shallots sliced thin and hot pickles in 50/50 apple cider vinegar, a pinch of sugar and a pinch of salt
- pickled flat-leaf parsley leaves
- Good quality EVOO (extra virgin olive oil)
Ingredients - Spiced lamb mince, mint and pomegranate
- 400g lamb mince, seasoned with 1 tsp of each: oregano, ground coriander, ground cumin, smoked paprika, salt and pepper, mix well and cook on high heat in a skillet.
- pomegranate seeds
- fresh mint
- EVOO
Ingredients- Eggplant, pine nuts and lemon
- Diced and cooked eggplant (roast at 210c with oil and salt for 15 minutes)
- toasted pine nuts
- zest of a lemon
- EVOO
Ingredients - Roast cauliflower, confit garlic and sumac
- roasted cauliflower (drizzle with olive oil and season with salt and sumac, roast at 200c for 25 minutes)
- confit garlic (cover garlic in olive oil, season with salt and into a 150c oven for 45 minutes)
- sumac
- EVOO
- parsley to garnish