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I used to make hommus the old fashioned-way, using dried chickpeas, which I soaked overnight before cooking and mashing. I didnt mind the time spent as I really didnt like the taste of tinned chickpeas. However, there are now excellent ready-cooked chickpeas that are preserved in glass jars in only water and salt with no added artificial preservatives. The best come from France, Italy and Spain. All are good but be sure to rinse the chickpeas well before using to get rid of the salty taste.

+ Ingredients

1 x 660 g jar chickpeas (425 g net weight)
100 ml tahini
Juice of 1 1/2 lemons, or to taste
1 1/2 tbsp Turkish pepper paste
1 tbsp pomegranate molasses
Fine sea salt
FOR THE GARNISH:
Aleppo pepper

extra virgin olive oil

+ Method

Drain and rinse the chickpeas. Put in the food processor. Add the tahini, lemon juice, pepper paste and pomegranate syrup and process until very smooth.

Transfer to a mixing bowl. Add salt to taste. Mix well. If the hommus is too thick, thin it by adding a little water, or a little more lemon juice,
if it is not already tart. Taste and adjust the seasoning.

Spoon the hommus into a shallow serving platter and with the back of a spoon, spread it across the dish, raising it slightly at the edges and
in the centre, so that you have a shallow groove in between. Sprinkle a little Aleppo pepper over the raised edges and the raised centre and drizzle a little olive oil in the groove. Serve with pita bread.

Serves 4