Hummus

ottolenghi.co.uk

Peter

200g dried chickpeas, soaked overnight in plenty of water and ¾ tsp bicarbonate of soda

subheading: OR:

2 tins of chickpeas (800g), drained (480g)

½ tsp bicarbonate of soda (if using dried)

1 pinch ground cumin

120 to 150g TAHINI

1 garlic clove, crushed, or more to taste

1½ tbsp lemon juice, or more to taste

salt

subheading: TOPPINGS:

subheading: Marinated mushrooms:

1 garlic clove, peeled and crushed

40ml olive oil

1 lemon - zest finely grated, to get 2 tsp, then and juiced, to get 2 tbsp

5g thyme sprigs

½ tsp maple syrup

140g chestnut mushrooms, quartered

120g shiitake mushrooms, roughly torn in half

1 dried cascabel chilli

1 tbsp dill, roughly chopped

½ tbsp parsley, finely chopped

subheading: Warm chickpeas and garlic:

60ml olive oil

4 garlic cloves, peeled and thinly sliced

80g cooked chickpeas

A pinch of paprika

1 tbsp parsley leaves, roughly chopped

Salt

subheading: Tahini and green shattah:

60g TAHINI

1 garlic clove, peeled and crushed

1 tbsp lemon juice

45ml water, plus extra if needed

1 ½ tbsp GREEN SHATTA

2 tbsp olive oil

10g pine nuts, well toasted

Directions at ottolenghi.co.uk

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