One of the bonus’ for both me and my family & friends is that a cookery book is always a well received gift. Especially if its Middle Eastern inspired. My latest addition is both extremely enlightening and beautifully and factually written! ‘The Jewelled Table’ by Bethany Kehdy.
Having claimed a Middle Eastern ‘style’ to my own food with a heavy twist from almost everywhere, it was interesting to learn some truths about some of the dishes that are now such staples in our UK diets. Hummus most notably.
- ‘Hummus’ means ‘chickpeas’. Hence why this recipe isn’t technically hummus but simply steals the tahini and lemon juice components that make our traditional hummus.
- No one country owns hummus. Thus, I think its OK to cook it with your own interpretation.
Whilst I adore Bethany’s recipes, I’m never one to simply follow and obey. That and I had less time on my hands than a few of her hummus’ called for so I adapted. Mainly from her recommendation to use dried chickpeas. I’ve found a fantastic brand (Napolina) which I will always use so sadly I am a little to lazy to follow this hearty advise.
I’ve have interpreted her ‘Mock hummus’ and added a few bits of my own. I’ve also topped it with the topping from another recipe (‘Butter Hummus’). But admittedly, the delicious and inspiring toppings in this book will make you simply want to create and heat upon a pot of supermarket…’hummus’?
I hope you’re not confused about hummus.
Adapted from ‘Mock Hummus, The Jewelled Table’.
Serves 2 (as a side)
- 1 can butter beans, drained.
- 1-2 garlic cloves
- 2-3 tbsp tahini
- 1-2 lemons, juice
- 1 tbsp spice mix (see tip below). Equally you could use any spices you feel like.
- Salt and pepper
- Blend the butter beans, tahini, juice of 1 lemon, spices and seasoning in a processor until smooth.
- Taste and adjust seasoning or add more lemon if needed.
- Transfer to a shallow serving bowl and keep at room temperature.
- Tenderstem broccoli
- 1 garlic clove, finely chopped
- 1/2 red chilli, sliced
- Handful flaked almonds
- 3 sundried tomatoes, drained and sliced thinly
- 1 handful parsley, chopped
- Heat a frying pan on medium high and add a splash of rapeseed oil. Stri fry the broccoli for about 5-8 minutes until beginning to cook and crisp.
- Add the garlic and chilli and reduce the heat to medium. Cook until just beginning to turn golden (careful not to burn the garlic)
- Add the flaked almonds and fry until golden.
- Remove from the heat and stir in the herbs and the tomatoes.
- Elegantly place on top of the hummus and serve immediately.
I served mine with fired halloumi and some warm flatbreads for dipping!
TIP: Spice mix: Made by toasting all whole spices in a hot frying pan until fragrant. Then grind in a pestle and mortar. (The cinnamon can be removed and any empty cardamon pods) 1tbsp of each fennel; cumin; coriander; fenugreek; black/yellow mustard seed; 1 cinnamon stick; 3 cardamon pods; 1 star anise