A few people have recently requested my Dad’s hummus recipe so I thought I’d share this archive post again this week for #Tastytuesdays. We adore this golden dip in this house as do the kids. Healthy, tasty, nutritious, it’s an round winning snack or starter!
225g dried chickpeas (expand when soaked) or 400g tinned chickpeas (washed and drained)
2 garlic cloves, crushed
2 tablespoons tahini paste
juice of 1 lemon
4 tablespoons virgin olive oil
some chickpea cooking liquid 6 tablespoons
a generous amount of cayenne pepper
a small handful of chopped flat leaf parsley
Soak the chickpeas overnight in cold water. Drain them and put into a large pan, covering them with plenty of fresh water and simmer for 1 to 1 1/2 hours or until soft. Add the salt towards the end of the cooking.
Drain and reserve the cooking liquid. Cool for a few minutes, then tip into a food processor. Liquidise them with the remaining ingredients, with half of the olive oil. Add enough of the cooking liquid to produce a fairly grainy puree, the consistency of thick mayonnaise. You may have to process the hummus in two or even three batches. Test the seasoning and add more salt if necessary, Now pour in the mixture and remaining olive oil and mix well with a spoon.
Put the mixture into a serving bowl and flatten the top. Pour on the olive oil, then sprinkle with cayenne pepper and chopped parsley. Accompany with hot pitta bread or crudites such as sticks of celery and long sticks of carrots and cucumber.
You can of course eat these at all three of Papa G’s award winning Greek Restaurants The Olive Tree Greek Restaurant in Leeds too.
Do link up your foodie posts, I can’t wait to see them all!
I also write weekly for Grazia Live on what to do in Leeds-if you want to read the full restaurant review of The Restaurant Bar and Grill head HERE. Do feel free to link up restaurant reviews to this linky too!