Posts tagged with dips:
Perfect Hummus courtesy of Felicity Cloake (again!).
To be honest, I’ve probably only cooked dried chickpeas a couple of times before. But I got myself a new pressure cooker recently so 40 mins is way more realistic than the 4 hours mentioned in the original recipe.
Definitely the best hummus I’ve made so far - I’m sure its delicious with tinned chickpeas also if you’re short on time
Also pictured below (on the right) is my Artichoke & Lemon dip
- 200g dried chickpeas
- 1 tsp bicarbonate of soda
- 6 tbsp tahini
- Juice of 1 lemon
- 3 cloves garlic, crushed
- Big pinch of cumin
- Salt, to taste
- Olive oil and paprika, to top
- Put the chickpeas in a bowl and cover with twice the volume of cold water. Stir in 1 tsp of bicarbonate of soda and leave to soak for 24 hours (apparently the bicarb helps to soften the chickpeas)
- Drain, rinse well and cook in a pressure cooker for approx 40 minutes (@12psi). Release pressure slowly and allow to cool in the water (Alternatively simmer for 1-4 hours until very tender)
- Once cool, drain well reserving the cooking liquid. Set aside a few whole chickpeas as a garnish. Mix the tahini with half the lemon juice and the crushed garlic – it should tighten up – then stir in enough cooled cooking liquid to make a loose paste. Add this, and the chickpeas, to a food processor and whizz to make a purée
- Add the cumin and a generous pinch of salt, then gradually tip in enough cooking water to give a soft paste – it should just hold its shape, but not be claggy. (You’ll need approx 6 tbsp). Taste, and add more lemon juice, garlic or salt according to taste
- Tip into a bowl, and when ready to serve, drizzle with olive oil, garnish with the reserved chickpeas and sprinkle with a pinch of paprika
For the hens :)
(Also pictured in the background is hummus. That recipe is here if you’re planning a party)
Hummus … so simple a recipe, yet so often a stodgy disaster
I’ve been trying to make hummus for years, but it never tastes as nice as the processed supermarket version.
With this recipe, I think I’m on the right track at last! There’s just the right balance of garlic, tahini and lemon. When I have more time (or buy a pressure cooker) I must try it with dried chickpeas, apparently it makes all the difference in getting the texture perfectly creamy.
- 400g can chickpeas
- 6 tbsp tahini
- 1 lemon, juice only
- 4 gloves garlic, crushed
- ½ tsp cumin
- paprika and olive oil to finish
- Drain the chickpeas over a bowl, reserving the liquid
- Mix the tahini with half the garlic and half the lemon juice in a bowl. It’ll get thick immediately. Now stir in enough of the reserved chickpea liquid to make a loose paste
- Pulse this paste with the chickpeas in a food processor to form a purée
- Add the cumin and a good pinch of salt. Gradually add in more of the reserved liquid until you have a soft paste. Add more lemon juice, garlic or salt to taste
- Before serving, drizzle over some olive oil and spinkle with paprika
I made a big batch of this the other day after collecting some wild garlic from the woods. Seriously garlicky, I’ve used it this week on lamb burgers, with pasta and in chicken and avocado sandwiches. Mmmmm…..
- 100g wild garlic leaves
- 50g rocket
- 75g walnuts (or pine nuts)
- 3 garlic cloves, peeled and crushed
- 500-650ml olive oil
- 100g freshly grated Parmesan
- salt and sugar to taste
Makes about 4 jars
- Whizz all the ingredients except the parmesan in a food processor
- Stir through the parmesan and season to taste
- Store in jars in with a layer of olive oil covering the top at all times. Once covered it should last a week or two in the fridge.