Hummus
Photography by Photography by Aaron McLean.
INGREDIENTS
200 grams chickpeas
2 tablespoons bicarbonate of soda (baking soda)
3 cloves garlic, peeled and left whole
1 bay leaf
juice of 2-3 lemons plus zest of 1 lemon
2 cloves garlic, crushed 3 tablespoons tahini
METHOD
Soak the chickpeas overnight in cold water with the baking soda. Next day, drain, thoroughly rinse and place in a large pot with the whole garlic and bay leaf. Cover with cold water to 6cm above the chickpeas.
Bring to the boil then lower the heat and simmer for approx. 1 1⁄2 hours or until the chickpeas are falling apart and most of the water has evaporated. Remove the bay leaf and put the chickpeas in a food processor with the remaining ingredients and blend until smooth. Season to taste and add more lemon juice if needed
latest issue:
Issue #103
Winter is on its way but rather than batten down the hatches, we're ready to have some fun with the latest issue of dish! Get your soup bowls out, we've got all the soul warming deliciousness you can handle, plus outrageously good toasties for a cheesy bit of fun on the side. Next, it's time to hit the road with an epic escape to Black Barn Retreat and some classic comfort food. Back home, there's plenty of sumptuous bakes to tempt you with and even more to tempt your guests in our latest Dinner for Six section. And be prepared for time to really fly by when you're having fun with our Food Fast section!