Houmous with Chick-Pea Relish

Name: Houmous with Chick-Pea Relish
Cuisine: Israeli
Ingredients: 100 ml water; extra-virgin olive oil; 60 g canned chopped tomatoes; salt and freshly ground pepper; 30 g tomato purée; some sprigs of coriander; 10 ml light sesame oil; Lebanese flat bread or pitta; 8 cloves garlic, peeled and roughly chopped; 240 g best-quality chick-peas, soaked for 24 hours and cooked until soft, or 700 g canned chick-peas, washed well; 10 g fresh mint leaves, chopped; salt and freshly ground black pepper; 1 small onion, peeled and finely chopped; juice of 2-3 medium lemons; 150 g good-quality dried chick-peas, soaked for 24 hours and cooked until soft, or 280 g canned chick-peas, washed well; 100 ml extra-virgin olive oil; ½ lemon, seeds removed; ½ tsp ground cumin; 30 g fresh root ginger, peeled and finely chopped; 1 small red mild chilli, seeded and finely chopped; 15 g fresh coriander leaves, chopped; 1 clove garlic, peeled and crushed; 100 ml vegetable oil

Preparation info

Difficulty
Easy

Appears in

The Ivy

By AA Gill and Mark Hix

Published 1997

About

Mark Hix was inspired to put this dish on the menu after visiting Israel on a cooking trip. He had eaten fantastic houmous in a little back-street café in Jerusalem, which closed when the daily pot of houmous had been sold. The Chick-Pea Relish gives a little added interest.

Ingredients

Asia
Israel
Jerusalem
Starter
Vegan
Mediterranean

Ingredients

Method