Hummus from Ottolenghi Comfort (page 62) by Yotam Ottolenghi and Helen Goh and Tara Wigley and Verena Lochmuller

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SheilaS on November 19, 2024

    For a hummus that starts with jarred chickpeas and doesn’t demand they be peeled, you might expect a quickie. Sorry, this is not a shortcut recipe but I think it’s worth the effort. We're boiling those already cooked chickpeas, pickling red chilies, making lemon supremes then chopping them, making a separate tahini sauce, yada, yada. The result is fun to eat, with each bite a little different: the basic hummus, whole chickpeas tossed with tangy lemon, smooth tahini and my favorite, the lightly pickled red chilies and their vinegar. I used the Katz ACV which added a sweet note to the spicy chilies which were my favorite add-on.

  • treay on November 14, 2024

    Last night we had a some neighbours for dinner and our contribution was some nibbles with some homemade pickles and olives, etc. but also a brand new recipe from Comfort, a hummus with extra tahini sauce, lemon and chickpea sauce, parsley and marinated chilli, served with some Afghan bread. Delicious!!!

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