Learn to Cook Online – Houmous and Vegetable Crudité. I post recipes of food I enjoy cooking, and I have to say eating. There are lots of posts about Chinese food, and barbecues, and Italian and French recipes because these are all cuisines I enjoy. I also post a lot of cakes, biscuits, and bakes. This is because in my spare time that is what I do with my two girls. This is especially true in these exceptional times now we are all spending more time together.
Because we are all not able to go out and eat with our families and friends I thought it would be nice to post some recipes from work. Recipes I am proud that we serve across Jersey and Guernsey in the Liberation groups bars, pubs, and restaurants*. I have picked some of my favourites. There are some customer favourites. I have even a couple of seasonal dishes that we have not been able to produce because of being closed.
#Learn to Cook Online – Houmous and Vegetable Crudité
I have tweaked the recipes for you to make sure they will be brilliant when you make them at home. The recipes are also adjusted for the quantities. You are probably not going to want to cook sufficient quantities to serve up to fifty people. First up is from The Square, and their creamy, slightly smoky Houmous and crunchy vegetables. The Square is one of the most popular restaurants in Jersey. This is one of the most popular sharing items in the restaurant. Once you try the recipe you will never buy houmous from a shop again.
What is Houmous?
You make houmous by blending chickpeas with tahini, a paste made from sesame seeds, lemon juice, olive oil, salt, maybe some ground cumin, and definitely garlic. If you have been to North Africa, the Levant or the Middle East you will probably eaten houmous. As a dip scooped up with pieces of freshly made flatbread. It can be served with pickles, vegetables, hard-boiled eggs. Houmous is normally garnished with extra-virgin olive oil, mint, toasted sesame seeds or pine nuts. In Turkey, you would eat hummus as part of a mezze perhaps with falafel. You can now find lots of variants of houmous. I have seen it made with different types of beans, a beetroot houmous, and even chocolate!
*I work as a chef for the Liberation Group in Jersey and Guernsey
You can use any vegetables you want radishes, carrots, celery, peppers, cauliflower florets. I prepare and wash the vegetables into bite sized pieces and store them sprinkled with ice in the bottom of the refrigerator. This keeps them really crisp just thoroughly drain them before service. Serve individually or on a large platter with some freshly baked flat breads.
Houmous and Vegetable Crudité
- Food Processor
- 400 gram Chickpeas rinsed and drained
- 40 gram Tahini
- 50 ml Olive Oil
- Freshly squeezed juice of 1 Lemon
- 1 large Clove of Garlic peeled and crushed
- ½ teaspoon ground Cumin
- ½ teaspoon Sea Salt
- Cold Water
- Toasted Sesame seeds
- Extra Olive Oil
- Smoked Paprika
- Place the chickpeas, tahini, olive oil, garlic, lemon juice, cumin, and salt into a food processor.
- Pulse until the mixture starts to bind together. Add sufficient cold water and puree until creamy and smooth.
- Thoroughly wash, dry and cut the vegetables. Serve with the hummus in a bowl topped with a drizzle of olive oil and a sprinkle of toasted sesame seeds and smoked paprika.
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