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Hummus

5/5 from 2 Customers
£0.50
SKU
0-ml-hummus
This clever method for making super-smooth hummus came from Samer, a spicerer from Lebanon. Heating the chickpeas makes them soft and easy to blend, adding iced water stops it cooking further, and the lemon at the end helps to whip it to a lovely creamy consistency. It’s the best we’ve ever tried - hope you like it too!
This clever method for making super-smooth hummus came from Samer, a spicerer from Lebanon. Heating the chickpeas makes them soft and easy to blend, adding iced water stops it cooking further, and the lemon at the end helps to whip it to a lovely creamy consistency. It’s the best we’ve ever tried - hope you like it too!
Which Legend Book?: How to be a Mezze Legend
Biber Needed: A pinch of
Kammun Needed: ½
Page Number: 36
Goes great with...: $$Shepherd's salad$$ (p62), $$falafel$$ (p44), $$shatta$$ (p204) and $$laffa$$ (p173)
Also works a treat with...: Dark roasted tahini paste for a richer flavour <br>
Serves: 4
Serves: 4
Heat Rating: 1/5
Prep time: 5 mins
Cooking Time: 25 mins, Chill: 30 mins
More Information
DescriptionThis clever method for making super-smooth hummus came from Samer, a spicerer from Lebanon. Heating the chickpeas makes them soft and easy to blend, adding iced water stops it cooking further, and the lemon at the end helps to whip it to a lovely creamy consistency. It’s the best we’ve ever tried - hope you like it too!
Shopping List
  • 400g tin of chickpeas - drained and rinsed
  • 1 lemon
  • 60g tahini or use nut butter (with no added salt or sugar)
  • 1 tbsp extra virgin olive oil to serve
  • A handful of ice cubes in a jug with 150ml cold water

Product Rating (2):

5/5

I’ve been making hummus for several years. Trying different methods. The hummus in the Mezze legend book is the absolute winner. It is so creamy and rich. It’s so yummy

Thanks for your brilliant feedback, Josie - this hummus looks so good it has us shouting Hooray!

5/5

Another hummous winner! Makes a lovely accompaniment to a working salad lunch. I found it easier to mash together in the pan (after the chickpeas were cooked) and avoid the blender altogether. Doesn't look as nice but same great taste!

Looks like a great lunch, plus thanks for the tip about the pan - one for us to try ourselves!

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