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Hummus

August 16, 2013

Everyone loves this delicious Middle Eastern dip. Eat it with home-made flatbread or pita bread.

Serves 6-8 as a snack 

Ingredients

Method

  1. Soak the chickpeas overnight in cold water.
  2. Drain the chickpeas and put them into a pan with the kombu strip and enough cold water to cover. Cook the chickpeas for 45 minutes approximately or until softened.
  3. Strain the chickpeas and put them into a food processor with the rest of the ingredients. Blend to a rough paste. If it is too thick, add a little more water. 
  4. Serve drizzled with a little Clearspring Organic Tunisian Extra Virgin Olive Oil and paprika.

Tip: Cooking pulses with kombu reduces the cooking time at the same time as adding a little extra umami to the dish.

Variations

You can also try blending fresh spinach, roasted peppers or toasted cumin seeds with your hummus for a bit of added flavour. Alternatively sprinkle a little dukka on top.

Chef

Celia PlenderCelia Plender

Celia Plender is a freelance food writer and chef with experience in both Japan and the UK. She has written for publications including Time Out Magazine, channel4.com/4food, goodfoodchannel.co.uk and clearspring.co.uk.

Since returning from Japan, where she worked as a chef in a Tokyo kaiseki restaurant, she has devoted more and more of her time to Japanese cuisine. As she trained in the West, she is also fully conversant with European cuisine.

She is the proud editor of two cookbooks: Dashi and Umami, the Heart of Japanese Cuisine (Cross Media 2009) and Umami World Recipes, Filipino (Cross Media 2009).

In her food writing career she has written for various magazines and websites, including www.channel4.com/4Food, where she is currently Deputy Editor, www.goodfoodchannel.co.uk, Time Out Eating and Drinking Guides, www.Eat-Japan.com and www.clearspring.co.uk. She is also a member of the Guild of Food Writers.





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