Hummus

Name: Hummus
Yield: Serves 6
Ingredients: 1 tbsp lemon juice; Salt and plenty of freshly ground black pepper to your taste; Salt and plenty of freshly ground black pepper to your taste; Salt and plenty of freshly ground black pepper to your taste; ¼ pint/140 ml fromage frais; 2 tbsp finely chopped parsley – this ‘lifts’ the colour of the hummus, as well as adding its fresh flavour; 2 tbsp finely chopped parsley – this ‘lifts’ the colour of the hummus, as well as adding its fresh flavour; ¼ pint/140 ml olive oil; ¼ pint/140 ml tahini paste – this is sesame seed paste; ¼ pint/140 ml tahini paste – this is sesame seed paste; 1 garlic clove, skinned + 2 large garlic cloves, poached in their skins for 1 minute; 1 garlic clove, skinned + 2 large garlic cloves, poached in their skins for 1 minute; 6 oz/170 g dried chickpeas, soaked overnight

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

Ingredients

6 oz/170 g dried chickpeas, soaked overnight
1 garlic clove, skinned +

Starter
Gluten-free
Vegetarian

Method

Simmer the chickpeas with the skinned clove of garlic for 1½–2 hours. Drain any excess liquid from them before putting them into a food processor. Snip the ends off the poached cloves of garlic and squeeze – the garlic should pop out of its skin into the processor. Add the tahini. Whiz, adding the olive oil drop by drop at first (as for making mayonnaise), then in a thin trickle. Whiz in the le