One of the best things to come out of lockdown is all the cooking and baking everyone is doing. We’ve been rummaging through all of our favourite recipes from our resident foodie, Safia Shakarchi. There are so many ways you can incorporate coffee into dishes – even in things you wouldn’t suspect, like hummus!
So without further ado, over to Safia…
I have a tendency to put my favourite things together to eat in one dish. They’re often things that people prefer to enjoy individually and perhaps with good reason (like, say, coffee and hummus) but if you don’t try you’ll never know, right? So I decided to throw two shots of coffee into a fresh batch of hummus I made recently. Lo and behold, it worked – and it was delicious. I’ve used more tahini here than I normally would – its nuttiness works nicely with the warmth of the espresso. The combination makes the hummus almost chocolatey and it feels deliciously indulgent. If you’re using canned chickpeas rather than cooking from scratch (because, really, who has time for that?), the trick is to boil them until super-soft before blending to make sure your hummus is extra creamy. It’s basically a chickpea latte, if that were a thing. It probably will be soon…
1 x 400g can chickpeas, drained and rinsed
1 clove garlic, roughly chopped
1tsp flaky sea salt
Juice of ½ a lemon
Glass of iced water, plus extra ice
1tbsp olive oil
2 shots freshly brewed espresso, cooled
Fresh dill, mint, parsley and/or coriander, to garnish
Dukkah (a traditional Egyptian blend of nuts, seeds and spices) or other seeds or nuts, to garnish
Place the chickpeas into a small saucepan and cover with about 5cm of water. Bring to a rolling boil for 15-20 minutes or until the chickpeas are soft and bursting from their skins. Drain, rinse with cold water and discard as many of the skins as possible (don’t worry if you don’t get all of them, it won’t matter). Set to one side.
Meanwhile, blend the garlic, salt, lemon and tahini in the bowl of a food processor. Slowly drizzle in 2-3tbsp iced water. This will help make the hummus light and fluffy.
Add the chickpeas and whizz until smooth. With the mixer still going, slowly drizzle in the olive oil. Stop and scrape down the sides of the bowl as needed.
Pour in two shots of cooled espresso and when everything is combined, taste and adjust the seasoning. Add a little more iced water to loosen if necessary. Finally, add a whole ice cube to the mixer and blend once more – this is the magic ingredient!
The hummus will taste even better with time, so cover it well and pop into the fridge for at least an hour to allow the flavours to develop. If you can’t wait that long, fear not, it will taste great served straight away too.
When ready to serve, spread over your favourite bowl or plate and garnish with plenty of herbs and dukkah, or any mix of nuts and seeds. Drizzle with lots of olive oil and enjoy with crackers or chunky slices of good sourdough bread. The hummus will keep in an airtight container in the fridge for two to three days.SUBSCRIBE NOW!