Posts Tagged With: hummus

Yotam Ottolenghi’s Hummus

Fresh from the garden: lemon, sage, parsley

Recipe source: adapted from a recipe by Yotam Ottolenghi’s beautiful and inspirational book, Plenty


This recipe is really worthy setting the reminder app on your phone to soak the beans… it is totally delicious and I defy you not to keep eating the whole lot… and why not? It’s really only chickpeas, tahini and water! Hooray!


  • Scales
  • Glass bowl
  • Colander, sieve
  • Medium saucepan
  • Chopping board & knife
  • Salad spinner
  • Lemon juicer
  • Garlic press
  • Food processor
  • Spatula
  • Measures – tablespoon, teaspoon
  • 4 small serving plates

  • 250g dried chickpeas
  • 1 tablespoon bicarbonate of soda
  • 1 small branch of sage
  • 125g tahini paste
  • ½ a lemon
  • 6 garlic cloves
  • Extra-virgin olive oil
  • Small handful parsley
  • 1 teaspoon sweet paprika
  • Flaked salt and black pepper

What to do:

  • Before cooking the chickpeas you will need to soak them overnight. Place them in a large non-metallic bowl with double their volume of water and a tablespoon of bicarb.

Start of lesson:

  • Drain the chickpeas into the colander and rinse them well, then put them into the medium saucepan with about 3cm cold water to cover.
  • Rinse the sage, keeping the branch whole, and shake dry. Peel 3 of the garlic cloves and add them, whole, to the saucepan. Also add the branch of sage and a grind of pepper. Bring to the boil, then set on a low heat & simmer for about 30 minutes until totally soft and easy to mush.
  • Juice the lemon half. Crush the remaining 3 cloves of garlic.
  • Wash and spin dry the parsley carefully, pick off the leaves and chop finely.
  • Drain the chickpeas into the sieve over a clean bowl, reserving the cooking liquid. Transfer them & the cooked garlic cloves to the food processor, keeping a few to garnish at the end, and add the tahini, a tablespoon of lemon juice, the crushed garlic, and ½ teaspoon salt. Blitz for a minute or two until totally smooth.
  • Add some of the cooking liquid and blitz again. You want the mixture to be very soft, almost runny, but just holding its shape. Taste and add more salt if you like.
  • To serve, spread the warm hummus onto your serving plates, drizzle with a little stream of olive oil, a sprinkle of paprika, the reserved chickpeas and the chopped parsley.

Notes: What are pulses? Can you name any others? What is tahini? Where does hummus come from? What else you could eat hummus with?

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , | Leave a comment

Kitchen News – June 20th 2012

Today was the most beautiful day and we had the kindie kids playing sports in the grassy playground beside the cottage all afternoon – it was lovely to hear all their voices and to see them hula-hooping away in the sunshine! And good it is too that the grass has hardened up a bit after the deluges we’ve had recently … I picked some beautiful bright yellow wattle for the vases on our stripy tables, and its presence reminds me that we are in the deep midwinter, with solstice – and shortest daylight – upon us… lucky we are indeed to live with such beautiful days!

Getting down to business – this week’s menu theme is tapas/ antipasto/ mezze, with some great class discussion on foods from other countries that we now call our own… we’ve whizzed some delicious hummus from chickpeas we soaked overnight and then simmered (yes, more pulses this week, I just can’t get enough of them!) eaten with our own rosemary and thyme grissini; some fabulous mozzarella and thyme arancini; the most moist and gooey tortilla de patata that my stepmother Carmen would be proud of; and some power-packed and spicy champiñones al ajillo (garlicky mushrooms) served with a simple Spanish-style dressed leaf salad… poor chooks though: nothing left for them! The girls in 4W today ate it ALL UP! Luckily our feathered girls got the mushy veggies left over from making stock or they would be turning against me in hunger & disgust! Next week we’ll also try our hand at pickling some of our wonderful cauliflower, broccoli and carrots for a juicy giardiniera…

To all our readers: please think of volunteering if you have a little time next term! Some of our trusty helpers have had to say goodbye & we will be looking to fill lots of spots… we need you! Thank you!

PS All these recipes are up (or about to be!) – please post a comment here if you want one from the past few months & don’t see it, as I’ll try and get the popular recipes up asap.

And don’t forget our kitchen garden SCHOOL HOLIDAY PROGRAM! Book now, spaces are filling fast!

Cheers! Melissa

Categories: Kitchen Garden | Tags: , , , , , , , , , | Leave a comment

Create a free website or blog at

%d bloggers like this: