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Saturday, 3 July 2010

Post-hummus perfection


I have been trying to make perfect hummus for YEARS. Every incarnation has had some sort of problem - too thick, too much oil, too garlicky, too bland. I've tried various recipes and that yielded no success either. Last night I went completely off road and I finally stumbled on a winner - it's a total bastardisation of how hummus is usually made, but hey, it tastes good so who cares?

What you need
A hand blender with food processor attachment, or a food processor
1 can of chickpeas, drained
1 teaspoon ground cumin
1 teaspoon ground coriander
1 clove of garlic chopped
1 tablespoon tahini
olive oil
juice of 1 lemon
some boiled water

The do
In a frying pan, heat a tablespoon of olive oil and fry the garlic for a 30 seconds on medium heat, throw in the spices and drained chickpeas. Fry for a little longer, moving the chickpeas around the pan coating them in the oil and spices. When it starts to smell nice and spicy, take off the heat and transfer into the food processor. Add the tahini, a generous pinch of salt, a glug of olive oil, lemon juice and a splash of boiled water and blitz until smooth, adding more water as needed to achieve the right consistency. Taste and add more salt if needed.

This is great with some salad, tomato and halloumi in a wholemeal pita pocket.

IRM Charlotte Gainsbourg

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