Hummus Plate Recipe

How to make it

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• 1. wash the chickpeas until the water will be clear and soak them overnight with the tablespoon of bicarbonate of soda
• 2. once the chickpeas will have soaked wash them again and boil them in fresh water (do not add salt to it) until extremely soft (if you have a sensitive stomach you can add a bay leaf)
• 3. remove the foam on the top that will have formed in the saucepan
• 4. in a separate bowl combine tahini, one or two tbsps of olive oil, the juice of the lemon, the clove of garlic, 3 or 4 tbsps of the cooking water and then the drained chickpeas
• 5. liquidise everything making sure it is a bit thinner than the consistency expected (to make sure that happens you can add a bit more water as it will thicken up once it sets)
• 6. serve on a plate shaping it so that it looks raised in the middle and on the sides
• 7. sprinkle paprika on the sides, serve with olive oil in the centre, pine kernels, parsley and/or the extra chick peas
• For the rest, I grilled the aubergine in a pan.
• Just cut up the aubergine and add NO oil, transfer into a very hot non-stick frying pan and towards the end when most of the pieces are brownish add some salt. That’s as easy as that. At the end I added some cherry tomatoes which went well with the aubergines, it was a nice combination.
• The white fluffy sauce on the hummus is tahini prepared with water, garlic, lemon juice and parsley. At first I wouldn’t have though that it would get that thick, especially by adding the water, but it does!
• The ratio tahini/water I’ve used is 1:2, so 120ml tahini, 240ml water, juice of half a lemon, a clove of garlic and chopped parsley.
• Serve with some nice wholemeal pita bread :)