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Difference between revisions of "Preserved lemon hummus"
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{{Template:CookTools}} | {{Template:CookTools}} | ||
{{recipesummary | {{recipesummary | ||
| − | |ImageComment = | + | |ImageComment = Hummus, served! |
|Servings = Serves 4 | |Servings = Serves 4 | ||
| − | |Difficulty = | + | |Difficulty = 2 |
| − | |TotalTime = | + | |TotalTime = 15 minutes + 24 hours |
| − | |PrepTime = | + | |PrepTime = 15 minutes + 24 hours |
| − | |CookTime = | + | |CookTime = 1 hour |
|Image = [[Image:How to cook hummus.jpg|300px]] | |Image = [[Image:How to cook hummus.jpg|300px]] | ||
}} | }} | ||
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[[Image:Hummus recipe blending.jpg|thumb|300px|right|Blending the hummus]] | [[Image:Hummus recipe blending.jpg|thumb|300px|right|Blending the hummus]] | ||
[[Image:Chickpeas cooked.jpg|thumb|300px|right|500g of cooked chickpeas]] | [[Image:Chickpeas cooked.jpg|thumb|300px|right|500g of cooked chickpeas]] | ||
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==Preserved lemon hummus - about this recipe== | ==Preserved lemon hummus - about this recipe== | ||
This variation on the standard [[hummus recipe ]] is the best I have ever tasted, so I have added it separately so it can be easliy replicated. | This variation on the standard [[hummus recipe ]] is the best I have ever tasted, so I have added it separately so it can be easliy replicated. | ||
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===Ingredients=== | ===Ingredients=== | ||
* 500 g (1 lb 2 oz) [[Dried|dried]] [[Chickpeas|chickpeas]] | * 500 g (1 lb 2 oz) [[Dried|dried]] [[Chickpeas|chickpeas]] | ||
* 1 [[preserved lemon]], flesh removed, roughly chopped | * 1 [[preserved lemon]], flesh removed, roughly chopped | ||
* 3 ladles of [[preserved lemon]] juice | * 3 ladles of [[preserved lemon]] juice | ||
| − | * 1 bulb of [[Uses::garlic]], peeled | + | * 1 bulb of [[Uses::Garlic|garlic]], peeled |
* 600 ml (1 pint) [[Olive oil|olive oil]] | * 600 ml (1 pint) [[Olive oil|olive oil]] | ||
===[[Mise en place]]=== | ===[[Mise en place]]=== | ||
| Line 32: | Line 29: | ||
===Serving suggestions=== | ===Serving suggestions=== | ||
Serve with [[Crispbread|crispbread]] or [[Pittas|pittas]]. | Serve with [[Crispbread|crispbread]] or [[Pittas|pittas]]. | ||
| + | ==See also== | ||
| + | * [[Houmous variations]] | ||
| + | * [[Hummus recipe]] | ||
| + | * [[Sundried tomato hummus]] | ||
| + | * http://en.wikipedia.org/wiki/Hummus | ||
| + | * http://www.bbc.co.uk/food/recipes/quickhummousandolive_71473 | ||
[[Category:Recipes|Hummus]] | [[Category:Recipes|Hummus]] | ||
[[Category:Accompaniments|Hummus]] | [[Category:Accompaniments|Hummus]] | ||
Revision as of 18:55, 29 May 2012
Preserved lemon hummus - about this recipe
This variation on the standard hummus recipe is the best I have ever tasted, so I have added it separately so it can be easliy replicated.
Ingredients
- 500 g (1 lb 2 oz) dried chickpeas
- 1 preserved lemon, flesh removed, roughly chopped
- 3 ladles of preserved lemon juice
- 1 bulb of garlic, peeled
- 600 ml (1 pint) olive oil
Mise en place
Soak the dried chickpeas for 24 hours in cold water, refresh a few times if you can.
Method
- Drain and rinse the soaked chickpeas.
- Add to a large pan, cover with water - do not add any salt, otherwise the peas will not absorb the water properly. Bring to the boil and simmer for 1 hour or until softened. They may take a little longer depending on size and age.
- Drain, rinse and allow to cool a little
- Add to a food processor with everything but the olive oil. Blend to a paste, then as if making mayonnaise, gradually drizzle in the olive oil with the motor running.
- Adjust the consistency by adding a little cold water if too thick.
Serving suggestions
Serve with crispbread or pittas.
