Middle_Eastern
Middle Eastern - Salads and Sides
Hummus Salad / Side
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 250g dried chickpeas, soaked overnight
- • 1/2 cup tahini
- • 3 tbsp fresh lemon juice
- • 2 garlic cloves, crushed
- • 1/2 tsp ground cumin
- • 1/2 tsp salt
- • 4 tbsp ice-cold water
- • 2 tbsp extra virgin olive oil
- • 1 tsp sweet paprika
Preparation Steps
1
Phase 1
Boil the soaked chickpeas with a pinch of bicarbonate of soda until very soft, about 1 hour, then drain, reserving a little cooking water.
2
Phase 2
Blend the tahini with the lemon juice and garlic until pale and thickened.
3
Phase 3
Add the chickpeas, cumin, and salt, then blend, streaming in the ice water until silky smooth.
4
Phase 4
Let the hummus rest for 30 minutes so the flavours meld.
5
Phase 5
Spread in a shallow bowl, drizzle with olive oil, and dust with paprika.