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
- metric measuring cups & spoons
- small frying pan
- mortar & pestle
- large saucepan
- serving plates
- 200 g chickpeas, soaked overnight
- 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.