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
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Issue #98
We might be in the depths of winter, but the latest issue of dish will inspire you with delicious recipes to brighten even the most grim of days. We start with a selection of classic French bistro dishes – think beef bourguignon and creamy potatoes – before turning to sumptuous soups. Next, it’s all about warming curries and bowlfuls of noodles and dumplings, perfect for those chilly nights. In the mood for something sweet? Check out our delectable chocolate and caramel treats, or turn to our Food Fast section, full of desserts quick enough to make on a weeknight.