With Kerry Kousiounis.
|September 2017||09/09 - 16/09||£595|
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A staple of any mezé, everybody loves hummus! It is delicious, rich in protein, trace minerals and roughage and chickpeas and sesame seeds have been shown to help reduce cholesterol.
It is very easy to make a great Hummus. I always prefer to prepare my own chickpeas, the texture is much better. It seems pointless and uneconomical to boil a few chickpeas so I usually use 500 grams of dried chickpeas and then freeze the surplus in smaller amounts. These can then be defrosted very quickly for your nest batch of hummus or any other chickpea dish.
two cups of cooked chickpeas.
1/2 jar tahini (150g).
Juice of 1 lemon.
2 or 3 cloves of garlic.
good extra virgin olive oil.
salt to taste.
pinch of ground cumin.
Sweet paprika or sumac and chopped parsley to garnish.
What to do.
Soak the chickpeas overnight. They will really swell up so add at least 3-4 times the volume of water to chickpeas. The next day rinse the chickpeas cover with water and bring to the boil. I always change the water at least once, bringing back to a simmer until tender (about an hour).
If you use a pressure cooker it will take about 10 -15 minutes although you have to be careful not to overcook them. Cooking times vary according to the chickpea (size, age etc.) At the end of the cooking time, Reserve a little of the water for later. Add salt to the chickpeas leave for a few minutes and then drain.
In a bowl add the tahini and the garlic with a little of the liquid from the chickpeas, whisk using a hand blender. it will thicken very quickly. Add more liquid and the lemon juice, whisk again until it has re-thickened. Add the chickpeas and ground cumin and whisk at a higher speed adding a little olive oil until smooth. If it becomes to thick during the preparation add a little more liquid. remember it will thicken substantially when chilled in the fridge. At the end taste for salt and lemon – add if required.
Serve with thin slices of toasted sour dough or pitta bread and garnish with chopped parsley and sumac.