Hummus to the Power of Turmeric

30th May 2019

Welcome back to Knidos Cookery Club, or KCC to those in the know. This time we’ll be whipping up some hummus spiked with the super-spice turmeric – it’s easier than you think and once you’ve tasted homemade hummus we’ll be surprised if you settle for a shop bought one again.

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Turmeric-infused hummus all ready to go with carrot and cucumber slices

There are a lot of claims around the eastern end of the  Mediterranean Sea as to where hummus originated, but  ownership of this dip has now become truly international – we first came across this turmeric-infused version in Mexico earlier this year.

You’ll need some tahini (sesame seed paste) to make this recipe, but don’t worry if you can’t track any down – it’s simple to prepare your own batch of this nutty-tasting spread. Toast 50 g of sesame seeds in a frying pan (without oil) over a low heat and shake continuously until they turn from white to a golden colour. Then mix with 50 ml of olive oil in a blender and, hey presto, you have tahini. Add more oil for a runnier consistency.

Ingredients (makes around 300 g)

  • 250 g cooked chickpeas
  • 1 garlic clove
  • 2 teaspoons tahini
  • 1 tablespoon olive oil
  • Juice of a lemon
  • 25 ml chickpea water
  • 1 teaspoon turmeric
  • 0.5 teaspoon cumin or caraway seeds
  • 1 teaspoon paprika or chilli powder

Method 

  • Place all the ingredients into a bowl, except for the paprika and cumin (or caraway) seeds. Mix with the blender setting or with a hand blender. Keep mixing until you have a creamy, smooth paste. If needed, add  more of the reserved chickpea water or lemon juice to achieve a smoother consistency.
  • Allow to chill in the fridge for a few hours then mix in the cumin (or caraway) seeds. Sprinkle the paprika over the top and serve with slices of cucumber and carrot.

 

 

 

 

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Make Time for Tabbouleh

2 May 2019

This time round on Knidos Cookery Club we’re taking advantage of some fresh, seasonal ingredients to make one of our favourite springtime salads, tabbouleh.

This winning combination of freshly-picked herbs, vegetables, lemon and olive oil with a grain such as couscous or bulgur wheat, that origianets on the eastern shores of the Mediterranean Sea, makes for a light, fresh-tasting dish that works well as part of a meze platter or alongside a selection of barbecued food.

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It’s easy to prepare, giving you more time to lounge in the sun with a glass of chilled wine while making the most of the long evenings.

Ingredients (serves 3-4)

  • 100g grain – couscous or bulgur wheat (coarse or fine both work well here)
  • 200 ml vegetable stock
  • One medium red onion
  • 12 cherry tomatoes
  • One bunch of fresh parsley
  • One bunch of fresh mint
  • Juice of one lemon
  • 25 ml olive oil

Method

  • Heat the vegetable stock until it’s boiling and then pour it over the couscous or bulgur wheat. Cover and leave to stand for 30 minutes or until all the liquid is absorbed.
  • While the couscous or bulgur wheat is soaking, prepare the rest of the ingredients. Dice the onion, quarter the tomatoes, finely chop the mint and parsley and squeeze the lemon.
  • Mix all the ingredients together and then add the olive oil and stir well. Leave to stand in the fridge for 30 minutes and then serve.