Let’s get creative in the kitchen during the national lock-down.
Make the most out of your pantry ingredients during the SA lockdown by whipping up a delicious humus recipe by Chef Jacques, Executive Chef at The President Hotel. The hotel has established its iconic status for capturing the best of Cape Town through their unique luxury offerings and bespoke experiences of the Mother City to business and leisure travellers.
The same values are present with each and every member of the kitchen at The President. Once the COVID-19 crisis is over, we can only recommend that you book a table at their restaurant to see what unique dishes they’ve got on their exciting menu making use of only the freshest and most delicious of ingredients.
But until then, you can replicate recipes by their chef at home. Get cooking!
HUMMUS RECIPE
INGREDIENTS
- 410g Chickpeas (tinned)
- 2 clove garlic
- 2 tsp lemon juice
- 65 ml extra virgin olive oil
- 3 tsp tahini paste (see recipe for tahini paste)
- Salt & pepper to taste
- 8g ground cumin
- 3g smoked paprika
Method
- In a food processor, place the chickpeas
- In a heavy base pot, bring to a medium heat, cook off the cumin for 3 to 4 min or until the aroma starts to extract
- Add the olive oil and the garlic, cook for no more than 50 seconds and remove from the heat, add this to the chickpeas
- Add the tahini paste, seasoning with salt and add black pepper (freshly ground)
- By using a food blender blend the mixture until a smooth texture is formed
- Dish it up on a plate or bowl, make a slight well, drizzle some olive oil and a sprinkle of smoked paprika
Serve this Middle Eastern dip with a mezze platter, Arabic bread, fresh parsley salsa like Tabbouleh and/or with grilled meat or kebabs.
