“To create the perfect craters you see in houmous served in Turkish restaurants dollop the dip in the centre of the plate, then use the back of the spoon to spread it around. Rest the spoon on top of the centre of the plate and twist the plate clockwise to create an even crater in the centre: it acts as the perfect moat for the drizzle of oil.”

Frankie Unsworth, The New Art of Cooking

 

 

This is really just a tarted up version of humous (or houmous, or hummus, as some people spell it).

Serve with middle-eastern crackers and a pink vermouth with tonic and ice cocktail.

A brilliant idea from Hugh Fernley-Whittingstall’s Love Your Leftovers is to whizz up any leftover roast root vegetables you have and add them to your houmous.

 

Recipe for houmous with cumin and walnut oil

 

For two

 

  • 150g smoked humous
  • 2 tsp whole cumin seeds
  • 2 tsp walnut oil
  • Indonesian long pepper – few grinds

 

  1. You simply dry fry the cumin seeds and crush gently in a pestle and mortar
  2. Serve the humous in a pretty bowl, spoon the oil over, grind over the pepper and scatter over the cumin seeds and voilá.

 

Humous, Hommos

Hommos at the Al dar Lebanese restaurant in the Kings Road, London – served in the more traditional way with olive oil and chick peas