Monday, 24 October 2011

Hummust Try This!

Sorry, I just can't help myself sometimes, cheesy headlines make me happy!

Anyway, I popped a picture of this home-made hummus on Twitter last night and there was a very positive response, so I thought I'd pop it on the blog for you.

Here we go!

Harissa-Spiked Hummus
Equipment needed:
Small frying pan
Pestle & mortar
Food processor
Flexible spatula
Measuring spoons
Micro whisk/fork
Serving bowl
Large plate

One can of chickpeas
Good, grassy olive oil
Tahini (sesame paste)
2 tbsp Cider vinegar (or you could use pomegranate molasses and dispense with sugar/nectar below)
2tbsp cumin seeds, freshly toasted & ground
Juice of a lime
Garlic (preferably roasted but not necessary)
1tsp Sugar/agave nectar
Salt & & freshly-ground pepper

For topping:
A few reserved chickpeas
Harissa paste let down with some olive oil
Toasted sesame seeds
Bit of green herb or some micro herbs or something pretty!

To serve:
A large, thin flatbread


  1. Drain and rinse your chickpeas
  2. Pop in food processor with the garlic clove and a splash of water
  3. Start blitzing for 30 seconds or so
  4. Then add cumin, lime juice, sugar/nectar and tahini - blitz a bit more
  5. Start adding olive oil very slowly so it emulsifies & becomes smooth
  6. Taste for seasoning & acidity, add vinegar and salt as needed, it generally takes quite a bit of salt
  7. Once you've blitzed in your balancing flavours, use your flexible spatula to scrape hummus out into serving bowl and smooth the top
  8. Using your chopstick, drag a quite deep swirl pattern in the top of the the hummus
  9. Whisk together your harissa with a splash of olive oil and carefully pour into the swirl pattern
  10. Place chickpeas on top, garnish with whatever you're using and then sprinkle from a height with the sesame seeds
  11. Crumple your flat bread and place on a plate then pop hummus in the middle of it and serve crudités on the side or sprinkled on the bread
Suggested beer match:

I actually was drinking a lovely NZ Villa Maria Reserve Sauvignon Blanc 2010 to toast the Kiwi team's world cup win. With its huge gooseberry and elderflower notes it really reminded me of Oakham Citra, so that's my recommendation! Cheers and enjoy.


Leigh said...

That DOES look lovely. Full marks for presentation!

Melissa Cole said...

cheers dude