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Our Moroccan plates: Hummus

30 minutes

medium

4 people

I spent two wonderful years in Morocco and loved eating these dishes, whilst Lola’s father was a Pied-Noir and instilled in her a love of Maghrebian foods, flavours and culture. Today, this is a frequent introductory plate for ourselves and friends as they arrive, especially when the rich afternoon light is pouring into the garden illuminating the Bougainvillea that hangs languorously from the roof.

Without hyperbole, Lola thinks this is the best hummus that she’s ever eaten!!!!!

This recipe is part of a 5 set of recipe’s that will complement each other for any ocasion, so you will have plenty of options for appetizers:

1. Lola’s Tabbouleh
2. Falafel
3. Babaghanoush
4. Pita Bread, or Batbout

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Ingredients:

Adjust Servings
450g Chick peas, soaked in cold water over night.
50ml Olive Oil
6 Garlic cloves
Salt Pepper, lemon juice
Iced cooking water from the chicken peas
6 tablespoons of Tahini Sauce
Tahini sauce
225g Sesame seeds
1 lemon juiced
3x Garlic cloves
225ml water

Directions

1.
Soak the chick peas over night in cold water.
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2.
Pour away the water from the chick peas and cover with twice the amount of fresh cold water. Bring to the boil, cover and reduce heat. The peas will take as long as three hours to cook, make sure they are always covered with water.
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3.
Whilst cooking the peas, toast and colour the sesame seeds.
Blend the sesame seeds with the water, lemon juice and 3 garlic cloves. This is your tahini sauce.
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4.
Once the chick peas are cooked, remove from water, blend, add 6 garlic cloves, the 50ml olive oil, lemon juice and a few tablespoons of the chilled cooking water from the chick peas.
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5.
Check seasoning, salt, pepper, lemon juice.
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Notes
All our Moroccan plates can be made in advance and kept in the refrigerator, so you can spread the preparation time over a couple of days prior to the actual lunch or dinner.

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