Chefs' Ultimate Hummus

‍1. Tip 400g chickpeas, undrained, plus 400ml water and ½ tsp bicarbonate of soda into a pressure cooker and cook at full pressure for 10 minutes.

2. Peel 12 cloves of garlic and add them to the bowl of a food processor along with the juice of 2 lemons and 2 tsp salt. Purée for 1-2 minutes until smooth, scraping down the sides of the bowl if necessary.

3. Add 100ml extra virgin olive oil and 300g tahini paste and continue to blitz for 2 minutes - the mixture may split but this is fine at this stage.

4. Once the chickpeas are cooked, drain through a sieve and save the cooking liquid.

5. Add the warm chickpeas and 30g of the cooking juices to the food processor. Blitz for 5 minutes until silky smooth. Taste and adjust the seasoning with salt and lemon juice.

6. Cool the hummus over an ice bath before serving in a bowl with the spiced chicken and pancetta topping.

FOR THE SPICED CHICKEN AND PANCETTA TOPPING

Ingredients

• 2 tbsp olive oil
• 140g smoked pancetta, diced
• 100g chicken thigh
• 1 preserved lemon, chopped
• ½ pickled apricot
• 15 g parsley 
• 1 tsp Aleppo pepper
• 1 tsp cinnamon powder
• 1 tsp cumin powder

Method

1. Heat the olive oil in a small frying pan over a medium high heat and tip in the pancetta. Fry until rendered and crispy. 

2. Dice the chicken and add it to the pan along with a pinch of salt and pepper. Cook until the chicken is golden brown. Chop the preserved lemon, pickled apricot and parsley while you wait. 

3. Add 1 tsp Aleppo pepper, 1 tsp cinnamon powder and 1 tsp cumin powder and cook for 30 seconds before mixing in the chopped fruit and parsley. Remove from the heat and spoon over the top of your hummus.

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