Hummus

Difficulty: Easy

Serves: 8 at home or 30 tastes in the classroom

Fresh from the garden: garlic, lemon, parsley

Recipe source:  Adapted from Stephanie Alexander’s Cook’s Companion

Equipment

  • metric measuring cups & spoons
  • scales
  • small frying pan
  • mortar & pestle
  • large saucepan
  • blender
  • spatula
  • serving plates
Ingredients

  • 200 g chickpeas, soaked overnight
  • salt
  • black pepper
  • 2 teaspoons cumin
  • 2 garlic cloves
  • 1 lemon
  • handful parsley sprigs
  • ¼ cup olive oil
What to do

  • Set out your equipment and ingredients.
  • Cook the chickpeas until very soft and add salt towards the end of the cooking time. Allow to cool a little in the water.
  • Dry-fry the cumin over medium-high heat until aromatic, then add to the mortar. Grind with the pestle to a fine powder then add to the blender.
  • Transfer the chickpeas to a blender and season with pepper.
  • Process, stopping every now and then to gradually add the rest of the ingredients (except the oil and parsley), until you get the taste you like – remember, though, that it should taste a little ‘sharp’.
  • Add a little cooking water and blend again to make a soft puree.
  • Spoon onto your serving plates, and garnish each one with some torn parsley and a little drizzle of oil.
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