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- Bubala's hummus with burnt butter
Bubala's hummus with burnt butter
- Helen Graham
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Serves 6
Easy
Prep: 15 mins
Cook: 3 hrs and 5 mins
plus overnight soaking and cooling
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To make hummus extra-moreish, Bubala adds a rich, nutty pool of brown butter, which elevates the Middle Eastern spread to platinum levels
Gluten free
Vegetarian
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Make Bubala's hummus with burnt butter, then check out our halloumi and Mediterranean veg traybake, gigantes plaki (Greek baked beans) and more Mediterranean recipes.
Ingredients
Nutrition
-
250g dried chickpeas
-
½ tsp bicarbonate of soda
-
2 tbsp lemon juice
-
1 tsp olive oil
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2 garlic cloves
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ground cumin
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50g tahini
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100g unsalted butter
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1 tsp smoked paprika
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1 tsp flat-leaf parsley
finely chopped
Nutrition: per serving
- kcal335
- fat21.5g
- saturates9.7g
- carbs19.8g
- sugars1.6g
- fibre7.5g
- protein11.7g
- salt0.8g
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Method
-
step 1
Tip the chickpeas into a large bowl, cover with plenty of water and leave to soak overnight. The next day, drain the chickpeas and transfer to a large pan. Cover with plenty of cold water, add the bicarbonate of soda and bring to the boil, then reduce the heat to a simmer and cook for 1 hr 30 mins. Remove 100g of the chickpeas to a bowl using a slotted spoon, and set aside for later. Continue to simmer the remaining chickpeas for a further 1 hr 30 mins or until they are very soft and tender. You may need to top up the water – there should always be about 10cm of water above the chickpeas. Drain, reserving the cooking liquid, and leave to cool.
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step 2
Toss thew reserved chickpeas with 1 tsp of the lemon juice, the olive oil and a good pinch of salt, then set aside. Tip all the cooled, cooked chickpeas into a high-powered blender. Peel the garlic cloves and add these to the blender along with the remaining lemon juice, the cumin and 1 tsp of salt, plus 150ml of the reserved cooking liquid. Blend until completely smooth – you want to make sure the hummus churns easily, so if the hummus is too thick at this stage and keeps getting caught in the blender, add up to 3 tbsp of the cooking liquid. Add the tahini and blitz again until smooth. This will make the hummus thicker, so add a splash more cooking liquid if needed.
-
step 3
To make the burnt butter, melt the butter in a small pan over a medium-high heat for 5 mins until foaming and smelling nutty. Once the butter is golden brown, strain through a square of muslin or j-cloth, and discard the solids. Stir in the paprika and a pinch of salt. Keep warm until ready to serve.
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step 4
To serve, spoon the hummus into a large serving dish, creating a well in the centre. Pour over the butter and garnish with the dressed chickpeas and parsley. Serve straightaway.
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Authors
Helen Graham
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