Hummus

ottolenghi.co.uk

Ali Witvliet

200g dried chickpeas, soaked overnight in plenty of water and ¾ tsp bicarbonate of soda

subheading: OR:

2 tins of chickpeas (800g), drained (480g)

½ tsp bicarbonate of soda (if using dried)

1 pinch ground cumin

120 to 150g TAHINI

1 garlic clove, crushed, or more to taste

1½ tbsp lemon juice, or more to taste

salt

subheading: TOPPINGS:

subheading: Marinated mushrooms:

1 garlic clove, peeled and crushed

40ml olive oil

1 lemon - zest finely grated, to get 2 tsp, then and juiced, to get 2 tbsp

5g thyme sprigs

½ tsp maple syrup

140g chestnut mushrooms, quartered

120g shiitake mushrooms, roughly torn in half

1 dried cascabel chilli

1 tbsp dill, roughly chopped

½ tbsp parsley, finely chopped

subheading: Warm chickpeas and garlic:

60ml olive oil

4 garlic cloves, peeled and thinly sliced

80g cooked chickpeas

A pinch of paprika

1 tbsp parsley leaves, roughly chopped

Salt

subheading: Tahini and green shattah:

60g TAHINI

1 garlic clove, peeled and crushed

1 tbsp lemon juice

45ml water, plus extra if needed

1 ½ tbsp GREEN SHATTA

2 tbsp olive oil

10g pine nuts, well toasted

METHOD

If using dried chickpeas, drain them well after soaking, then put them into a medium saucepan, for which you have a lid, with the ½ tsp bicarbonate of soda and enough water to cover by about 4cm. Bring to a simmer on a medium-high heat, skimming the scum from the surface as needed, then turn the heat down to medium-low, cover with the lid and simmer from anywhere between 30 and 50 minutes. This will differ greatly depending on your chickpeas, so check them at the 20-minute mark. Towards the last 15 minutes of cooking time, salt the water nicely and add the cumin. Cook your chickpeas until they are very soft. If using dried chickpeas, drain them well after soaking, then put them into a medium saucepan, for which you have a lid, with the ½ tsp bicarbonate of soda and enough water to cover by about 4cm. Bring to a simmer on a medium-high heat, skimming the scum from the surface as needed, then turn the heat down to medium-low, cover with the lid and simmer from anywhere between 30 and 50 minutes. This will differ greatly depending on your chickpeas, so check them at the 20-minute mark. Towards the last 15 minutes of cooking time, salt the water nicely and add the cumin. Cook your chickpeas until they are very soft.

Using a slotted spoon or spider, agitate your chickpeas, giving them a gentle shake in the water, allowing the skins to be released and rise to the surface. Discard the skins (don’t worry too much if you don’t catch them all). Skip to step 5.

Directions at ottolenghi.co.uk

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