Hummus with three toppings

Hummus with three toppings

By
From
Feasting
Serves
6–8
Photographer
Elisa Watson

Originating in the Mediterranean and Middle East during ancient times, hummus has become a household staple, and everyone has their own ideas of what should go into it. I’m a stickler for tradition and don’t believe in anything other than chickpeas, tahini, lemon juice, garlic, salt and water. But you can elevate your hummus with any of these three toppings, each adding their own unique flavours to your humble chickpea purée.

Hummus

Ingredients

Quantity Ingredient
250g dried chickpeas, soaked overnight in cold water
1 teaspoon bicarbonate of soda (baking soda)
2 teaspoons salt
1/2 garlic clove, roughly chopped
205g Tahini dip
juice of 3 lemons
200ml iced water
sea salt and freshly cracked black pepper, to taste

Method

  1. Put the chickpeas in a saucepan over medium heat with the bicarbonate of soda and stir gently until it dissolves.
  2. Cover the chickpeas with water and bring to the boil. Remove any foam that forms on the surface, reduce the heat to medium and simmer until cooked, about 30–40 minutes. Remove from the heat and drain the chickpeas.
  3. In a food processor, combine the chickpeas, salt and garlic, and process until a thick paste forms. With the machine still running, add the tahini dip, lemon juice and iced water. Process for another 3–5 minutes, until smooth. Adjust the seasoning to taste.
  4. Serve the hummus on its own or with a topping.

Dried spiced lamb

Ingredients

Quantity Ingredient
2 tablespoons, olive oil
1 small onion, finely chopped
1 garlic clove, finely grated
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/2 teaspoon ground chilli
1/2 teaspoon salt
200g minced (ground) lamb
1 tablespoon pomegranate molasses
juice of 1/2 lemon
seeds of 1/2 pomegranate, to garnish
1 teaspoon dried spearmint, to garnish

Method

  1. Heat the oil in a large frying pan over medium heat and gently sweat the onion and garlic for 5 minutes. Add all the spices, fry for another 2 minutes, then add the lamb.
  2. Continue frying the lamb to a very dry consistency, about 10 minutes. Remove form the heat, then stir through the molasses and lemon juice.
  3. Sprinkle the lamb over the hummus and finish with the pomegranate seeds and dried spearmint.

Chickpea and zhoug

Ingredients

Quantity Ingredient
110g dried chickpeas, soaked overnight in cold water

Zhoug

Quantity Ingredient
30g coriander (cilantro) leaves and stems, finely shredded
20g flat-leaf (italian) parsley, finely shredded
10g mint, finely shredded
1 long green chilli, seeds removed and finely diced
1 large french shallot, finely diced
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
190ml olive oil
juice of 1/2 lemon
3/4 teaspoon caster (superfine) sugar
1/2 teaspoon salt

Method

  1. To make the zhoug, mix all the ingredients together in a small bowl.
  2. Place the chickpeas in a saucepan with 750 ml (25½ floz/3 cups) cold water and bring to the boil.
  3. Reduce the heat to medium–high and cook for 5 minutes or until tender, removing any foam that forms on the surface.
  4. Drain the chickpeas and mix with the zhoug until completely coated. Scatter over the hummus.

Hard-boiled egg, carrot and red harissa

Ingredients

Quantity Ingredient
2 eggs
3 small carrots, cut into 3 mm (1/8 in) slices
1 teaspoon salt
1 heaped tablespoon red harissa paste
2 tablespoons olive oil
juice of 1/2 lemon
1 teaspoon sweet paprika, to garnish
1/2 teaspoon black sesame seeds, to garnish

Method

  1. Bring a small saucepan of water to the boil. Gently drop in the eggs and boil for 9 minutes. Drain the eggs, refresh in cold water and leave to cool before carefully peeling and cutting into quarters.
  2. Put the carrots in a small saucepan of water. Add the salt and bring to the boil, then turn the heat down to medium and cook for 6 minutes or until very tender
  3. In a small bowl, combine the harissa paste with the sliced carrots, oil and lemon.
  4. Pile the mixture on top of the hummus and sprinkle with the sweet paprika and black sesame seeds to garnish.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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