Levantine · Starter
Hummus
Blanched herbs keep the purée electric green through a full charter lunch service; the zhoug swirl brings Yemenite heat without overwhelming
- Prep
- 20 min
- Cook
- 5 min
- Serves
- 6
Ingredients
- Cooked chickpeas, drained — 400 g
- Flat-leaf parsley leaves — 40 g
- Coriander leaves — 30 g
- Baby spinach — 40 g
- Tahini — 140 g
- Lemon juice — 55 ml
- Garlic clove — 5 g
- Iced water — 90 ml
- Fine sea salt — 7 g
- Ground cumin — 2 g
- Zhoug (see condiments) — 40 g
- Olive oil — 20 ml
- Toasted sesame seeds — 8 g
Method
- Blanch parsley, coriander and spinach in boiling salted water for 15 seconds; shock in iced water, squeeze bone dry.
- Blitz herbs with 30 ml iced water to a smooth green paste.
- Add chickpeas, garlic, salt and cumin; blend 60 seconds.
- Add lemon juice and tahini, then stream remaining iced water until pale green and mousse-like.
- Pass through a coarse sieve for absolute silkiness (optional but worth it for plated service).
- Chill 20 min; re-season — cold mutes salt.