Bubala's hummus with burnt butter
To make hummus extra-moreish, Bubala adds a rich, nutty pool of brown butter, which elevates the Middle Eastern spread to platinum levels
Taramasalata
- Preparation and cooking time
- Prep:
- Easy
- Serves 12
Skip to ingredients
- 200g crustless soft white breadcubed
- 3 tbsp milk
- 250g smoked cod's roeskin removed
- 2 lemonsjuiced
- 1 small garlic clove
- 100ml olive oil
- 100ml sunflower oil
- pinch of paprika
Nutrition: per serving
- kcal207
- fat15.8g
- saturates2.1g
- carbs7.8g
- sugars0.7g
- fibre0.5g
- protein8.2g
- salt1.1g
Method
step 1
Soak the bread in the milk for 10 mins, tossing a few times during soaking. Tip into a food processor with the cod’s roe, the juice of 1½ lemons and the garlic. Whizz to a rough paste. With the motor still running, slowly drizzle in the olive oil and sunflower oil, followed by up to 150ml cold water until smooth, thickened and emulsified. Season with salt and pepper, and taste for lemon juice, adding a little more if needed. Scrape into a bowl and top with the paprika. Serve with crudités and pitta. Store covered and chilled in an airtight container for up to three days.
