Recipe: Silky Hummus Bil Tahini with Broad Beans and Pumpkin
SOURCE: GULF NEWS
BY: YOUSRA ZAKI
Learn how to make Greg Malouf’s hummus with broad beans and pumpkin
What you will need
1 kg Dried chickpeas
80 ml Canola oil
300 gm Tahini
60 ml Lemon juic
Extra virgin olive oil
10 gm Sea salt
5 gm White pepper
Ice
(1 kg dried chickpeas, after soaking 2.1 kg, after cooking 2.4kg)
How to make it
Soak the chickpeas overnight in twice their volume of cold water. The next day, rinse the chickpeas very thoroughly. Don’t rush this step – you should take at least 5–10 minutes rinsing them under cold running water. Place the chickpeas in a large pan of fresh water and bring it to the boil.
Then lower the heat and simmer for up to 100 minutes, until they have disintegrated into a porridge-like mush. You will need to keep an eye on them during the cooking process, and top up with extra hot water every 20 minutes or so. Once finished cooking, strain them, cool them down slightly (not to long or they will harden) and puree them to a fine silky-smooth paste.
Add lemon juice, garlic paste, ice and tahini and whiz until the mixture completely smooth. Add more liquid if the hummus is too thick then canola oil in a stream, continue pureeing. Do the canola oil right at the end just to add a shine. Taste and adjust the seasoning until you get the right balance of nuttiness and acid.
Add more lemon if needed. Place in piping bag, 1 cm nozzle and pipe into a bowl. Make a well with the back of a soup spoon. Tip in enough pumpkin saute to fill generously. Sprinkle the fried almond on top and drizzle with Extra virgin olive oil
For the broad beans and pumpkin garnish
1 kg broad beans
1 kg butternut pumpkin
4 shallots
2 cloves garlic
60 ml Extra Virgin Olive oil
Vegetable stock
1 tsp allspice powder
Sea salt & white pepper
60 g almond slithers, fried in vegetable oil till lightly coloured
Splash of lemon
Pod and blanch broad beans. Refresh in ice water, and then peel the outer skin. Peel the pumpkin, seed and cut into 1 cm dice. Peel and finely dice shallots and garlic.
In a heavy base fry pan tip in oil and gently heat adding the shallots and garlic. Add the pumpkin and allspice and saute for 30 seconds. Add enough stock to cover, turn the heat high and cook the pumpkin till tender and the stock has evaporated .Add the broad beans seasonings and a squeeze of lemon
arn how to make Greg Malouf’s hummus with broad beans and pumpkin
What you will need
1 kg Dried chickpeas
80 ml Canola oil
300 gm Tahini
60 ml Lemon juice
Extra virgin olive oil
10 gm Sea salt
5 gm White pepper
Ice
(1 kg dried chickpeas, after soaking 2.1 kg, after cooking 2.4kg)
How to make it
Soak the chickpeas overnight in twice their volume of cold water. The next day, rinse the chickpeas very thoroughly. Don’t rush this step – you should take at least 5–10 minutes rinsing them under cold running water. Place the chickpeas in a large pan of fresh water and bring it to the boil.
Then lower the heat and simmer for up to 100 minutes, until they have disintegrated into a porridge-like mush. You will need to keep an eye on them during the cooking process, and top up with extra hot water every 20 minutes or so. Once finished cooking, strain them, cool them down slightly (not to long or they will harden) and puree them to a fine silky-smooth paste.
Add lemon juice, garlic paste, ice and tahini and whiz until the mixture completely smooth. Add more liquid if the hummus is too thick then canola oil in a stream, continue pureeing. Do the canola oil right at the end just to add a shine. Taste and adjust the seasoning until you get the right balance of nuttiness and acid.
Add more lemon if needed. Place in piping bag, 1 cm nozzle and pipe into a bowl. Make a well with the back of a soup spoon. Tip in enough pumpkin saute to fill generously. Sprinkle the fried almond on top and drizzle with Extra virgin olive oil
For the broad beans and pumpkin garnish
1 kg broad beans
1 kg butternut pumpkin
4 shallots
2 cloves garlic
60 ml Extra Virgin Olive oil
Vegetable stock
1 tsp allspice powder
Sea salt & white pepper
60 g almond slithers, fried in vegetable oil till lightly coloured
Splash of lemon
Pod and blanch broad beans. Refresh in ice water, and then peel the outer skin. Peel the pumpkin, seed and cut into 1 cm dice. Peel and finely dice shallots and garlic.
In a heavy base fry pan tip in oil and gently heat adding the shallots and garlic. Add the pumpkin and allspice and saute for 30 seconds. Add enough stock to cover, turn the heat high and cook the pumpkin till tender and the stock has evaporated .Add the broad beans seasonings and a squeeze of lemon