The best hummus that I have ever tasted was at Thievery – a tiny Mediterranean restaurant at Glebe, Sydney . The secret (not so secret anymore) is the burnt butter that they drench the hummus with and I have been wanting to try out this recipe since the day Thievery released it on their page.
The recipe does call for us to soak the dry chickpeas but I do not have the time to soak it in. So, I went with the store bought readymade chickpeas that you can get any supermarket. I also did not follow their guide to making the hummus because I was dying to try out Ottolenghi’s – Confit Garlic Hummus recipe. Yeah, Im greedy that way.
Ingredients for roasted garlic
2 heads of garlic (I used 1)
1 tbsp olive oil
Salt & Pepper
Steps for roasted garlic
- Preheat the oven to 190C.
- Cut 1/5 of the garlic and drizzle the heads of garlic with the olive oil and season it with some salt & pepper.
- Wrap it tightly with aluminium foil and chuck it in the oven for 40minutes or so. You can tell if its almost done because your house will smells like garlic.
- Check it after 40 minutes and if the garlic cloves have softened and golden-brown *above*. Remove it and let it cool.
- Squeeze out the garlic cloves and discard the skins.
Ingredients for hummus
2 tbsp olive oil
2 tbsp tahini
300g cooked chickpeas
3 tbsp ice-cold water
2 squeeze lemon juice
Salt and Pepper
3/4 tsp Flaked sea -salt
Roasted garlic
Steps for making hummus
- Add in the chickpeas, 3 tbsp of ice-cold-water and 2 tbsp of lemon juice (you may need more – just add more from the squeeze lemon juice) blend until the consistency is relatively smooth.
- Add the garlic and 3/4 tsp of flaked sea salt with the rest of the ingredients for the hummus. Blitz it until smooth and scrape down the sides of the bowl as you go.
Ingredients for Thievery burnt butter
100g salted butter
10g paprika (or less than that)
1 tsp of lemon juice
Steps for making Thievery Burnt Butter
- Melt butter over a low hear until the milk solids separate (or you can check out Sugar Geek Show on making their brown butter). Leave until the butter turns a golden brown.
- Add paprika+lemon juice and whisk it in.
- Optional : I actually do check on the saltiness of this mixture and added some salt to it.
Note:
- This is a great starter before you serve your kebab (Recipe: Coming Soon!) and dip it with those Arab breads. Yummm. The advantage of living 2 mins away from Arab stores is fresh Arab breads.
2. I think this is probably not the best hummus recipe I have tried and I may have skipped few things or misread the recipe. But together with the burnt butter paprika, the hummus just went from ok-to-WOWzer.
thestolenrecipes.co 