Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Hummus Recipe

Hummus Photo : Jackie Cameron

Hummus
Photo : Jackie Cameron

Every restaurant I visited in Dubai included hummus (chickpea paste), baba  ghanoush (a Middle Eastern puree of eggplant), tzatziki (Greek dip of cucumber and yoghurt), tabbouleh (Lebanese salad of  bulgur wheat and vegetables) and fattoush (Levantine salad with  toasted pita bread) on the menu. All were served with pita bread and accompanied main courses of chicken, lamb and or fish. Dried limes  and spices were the norm as were goat’s cheese, eggs, olives, honey,  fruit, almonds and dates. A favourite of mine, the most popular dessert  in the UAE, was UmAli which means “queen of puddings”.  Scrumptious!

Hummus

Yields : a small bowl size

Ingredients :

1 tin Chickpeas (strain liquid off and discard it)

5 ml Durban Masala

30 ml Lemon Juice

Salt and pepper

5 g Garlic

120 ml Olive Oil

20 ml Tahini Paste (made from ground sesame seeds if not available add a few drops of sesame seed oil for flavour)

Method :

1) Place all the ingredients into a liquidiser and liquidise (on a high speed) until the desired consistency is reached

2) Garnish with Durban masala or paprika, extra chickpeas, olive oil and coriander. Serve with Pita bread and/or biscuits as a dip  I love it with beef fillet slices. In addition, I often use it to accompany vegetarian dishes. Eaten on a freshly-baked Portuguese bread roll is delicious as well.

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713