MIDDLE EASTERN, LIGHT BITES & SNACKS
HUMMUS – THREE WAYS WITH GARLIC
- Timescale In A Hurry
- Serves Makes 3
- Difficulty Simple
I would make a terrible Vampire.
I love Garlic.
It brings so much flavour, heat and excitement to a dish and so often seems synonymous with mouthwatering aromas wafting from the kitchen. We have chosen to celebrate three lesser-known, though equally delicious, forms of garlic in another of my great loves – Hummus – the perfect canvas on which these garlics can shine.
Black Garlic brings a caramel sweetness to the hummus without any real aftertaste, whilst a few cloves of Garlic Confit bring a mellower, unctuousness to the chickpeas. Wild Garlic can only be found a few months of the year but should be seized when available for a vibrant, perfumed hummus.
Whether individually or as a trio, these hummuses pay faithful homage to the glories of garlic.
Ingredients
GARLIC CONFIT HUMMUS
1 x 400g Tin/Jar of Chickpeas,
3 Cloves of Garlic Confit,
3 tbsp. Extra Virgin Olive Oil,
3 tsp. Tahini,
A Squeeze of Lemon Juice,
½ tsp. Ground Cumin,
¼ tsp. Paprika,
Pinch of Salt
Sesame Seeds, to garnish
Sumac, to garnish
BLACK GARLIC HUMMUS
1 x 400g tin of Chickpeas,
5 Cloves of Black Garlic,
3 tbsp. Extra Virgin Olive Oil,
3 tsp. Tahini,
Squeeze of Lemon Juice,
½ tsp. Ground Cumin,
¼ tsp. Paprika,
Pinch of Salt
Black Sesame Seeds, to garnish
WILD GARLIC HUMMUS
1 x 400g tin of Chickpeas,
3–4 Small Leaves of Wild Garlic,
3 tbsp. Extra Virgin Olive Oil,
3 tsp. Tahini,
Squeeze of Lemon Juice,
½ tsp. Ground Cumin,
¼ tsp. Paprika,
Pinch of Salt
Coriander Leaves, to garnish
METHOD
THE GARLIC CONFIT HUMMUS
Drain the chickpeas, reserving a few tablespoons of the liquid if possible. Add the chickpeas, garlic confit cloves, tahini, cumin and paprika into the bowl of a food processor and blitz until a thick paste is formed. With the blade running, slowly add in the olive oil followed by a squeeze of lemon juice and blitz until a smooth, silky hummus is achieved. Season the hummus with salt and if necessary loosen further to your desired consistency using a splash of the reserved chickpea water, or regular water if you did not reserve any.
Serve the hummus topped with a pinch of sumac and sesame seeds.
THE BLACK GARLIC HUMMUS
Drain the chickpeas, reserving a few tablespoons of the liquid if possible. Add the chickpeas, black garlic cloves, tahini, cumin and paprika into the bowl of a food processor and blitz until a thick paste is formed. With the blade running, slowly add in the olive oil followed by a squeeze of lemon juice and blitz until a smooth, silky hummus is achieved. Season the hummus with salt and if necessary loosen further to your desired consistency using a splash of the reserved chickpea water, or regular water if you did not reserve any.
Serve the hummus topped with a pinch of black sesame seeds.
THE WILD GARLIC HUMMUS
Drain the chickpeas, reserving a few tablespoons of the liquid if possible. Add the chickpeas, wild garlic, tahini, cumin and paprika into the bowl of a food processor and blitz until a thick paste is formed. With the blade running, slowly add in the olive oil followed by a squeeze of lemon juice and blitz until a smooth, silky hummus is achieved. Season the hummus with salt and if necessary loosen further to your desired consistency using a splash of the reserved chickpea water, or regular water if you did not reserve any.
Serve the hummus topped with a pinch of black sesame seeds.
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