Busy bites: Hummus with grilled greens.
Comfort food does not only need to be delicious, it also needs to be done in a spell, as not to cause even more discomfort. I love silky and smooth textures to ease my mind and the combination of rich and subtle flavours to refresh my batteries. Hummus has it all, it’s light and cramy, smooth and rich and it contrasts beautifully with the edge of grilled greens. Done in a little under 20 minutes (which comprises mainly of waiting and observing bubbles forming) it should be a staple in any kitchen. Just make a bunch ahead and enjoy this hearty meal whenever hunger strikes.
Hummus is a great dish. It is incredibly easy and fast to make. It is delicious, filling and probably also healthy. The best thing is, that it keeps well for a few days, so that you can just make a big bunch of it and keep it in the fridge for whenever hunger strikes. Whether it is exams, work or just general madness, sometimes staples like the white and light chickpea paste turn out to be life-savers. Just spread them on a warmed tortilla sheet, pile some grilled greens on top and fill yourself with some seriously good food. I love the creaminess and smoothness of a freshly made hummus in contrast with something a little more edgy and dark. Grilled vegetables seem like the natural go-to companion. Just buy a bunch of your favourite greens on a day with about 20 spare minutes and grill the hell out of them, store them in an airtight container in the fridge and get back to them whenever you need something quick and delicious. While I prefer the taste and consistency of dried, soaked and cooked chickpeas, I dislike all the time investment necessary to arive at my plate of goodness. Luckily you can easily buy a cheap can of precooked peas at almost any local supermarket. This is a real time-saver. Make sure not to leave out the tahini sauce, it makes all the difference. The recipe for the hummus comes from Yotam Ottolenghi’s and Sami Tamimi’s Jerusalem, which I can only warmly recommend. It is so well balanced that no editing seemed necessary. Soft and creamy hummus, comforting and rich, contrasted with edgy greens, flavoured with garlic and infused with lemon scents make for the perfect comfort food, for any place and any time. I just had some for breakfast.
Hummus with grilled greens.
Chickpeas Tahini paste Garlic Salt Lemon Zucchini Endive Spring onion
Rinse the chickpeas and cook them salted water until tender (if you got yourself a can of pre-cooked, all you need to do is some heating). Drain and add to a relative deep dish, spoon in some light tahini paste (I use about 300 g of chickpeas and 125 g of tahini), add half a clove of garlic and use a food processor, liquidizer or an immersion blender to work the content of the dish into a smooth paste, slowly add about 150 ml of water. Add about 2 to 3 tablespoons of lemon juice. And give a final stirr. Allow to rest for about 20 to 30 minutes.
Wash and pat dry the endive leaves. Cut the zucchini into stripes and trim the spring onion. Add half a clove of minced garlic to a few tablespoons of olive oil and mix it with the vegetables. On a hot griddle pan, grill the greens until tender and slightly charred.
Enjoy with a nice piece of turkish bread, a tortilla or just as it is.