House hummus, flat bread, tomato and confit garlic
Ingredients
125g House hummus (New Recipe)
60g Confit tomato
10g Confit garlic
1g Sumac
1g Maldon salt
1g Black pepper, freshly cracked
1/2 Flat bread portion
MOP
House hummus (New recipe).
Ingredients
400g Jumbo Chickpeas heated in aqua fave for 1 hour (belazu) - skins removed
120g Tahini (belazu)
12g garlic, crushed or minced
4g Ground cumin (Start with whole seeds, toast these and then grind)
46g Lemon juice
3g Salt
8 Ice cubes
MOP
- Add the chickpeas, aqua fava and the bicarbonate of soda to a pot and simmer for an hour before blending
- Remove the chickpeas from the aqua fava whilst still hot and discard the aqua fava. Place the chickpeas in a blender with all ingredients except for the ice. Turn the blender on full and allow to blend until smooth, once this is completely smooth add in the ices cubes and continuing blending until you no longer here the cubes of ice being crushed by the blades of the blender
- Check the seasoning and adjust if needed and the refrigerate for service
Confit tomato
1kg tomato
200g Crete olive oil
30ml Balsamic
4g Salt
2g Pepper
Mep
- Combine all the ingredient on a tray and mix well
- Once combined, place in a oven at 180 degrees until the tomatoes blister, remove from the oven and chill
- Label, date and refrigerate
Confit garlic
1kg garlic, peeled and prepped
600g Crete olive oil
6g Salt
Mep
Put all of the ingrinets into a 1/6 gastronome and cover with foil, cook at 160 until the garlic is golden and soft. remove from the oven and chill
- Label date and refrigerate
Allergies Sesame, gluten, sulphites