Classic hommos and smoked trout and dill dip
Steve Ingram
INGREDIENTS
Hommos
Hommos the way it ought to be. Full of flavour with a slightly nutty texture and a hint of aromatic spice. Eat as a dip drizzled with extra virgin olive oil. Garnish with extra cumin, paprika, chilli or sumac. Serve with Pita Bits and or raw vegetables. Add finely chopped flat leaf parsley. Use In wraps. Thin a little and use as a dressing with barbecued food.
250g cooked chickpeas (canned if you need to) - reserve some cooking water
½ teaspoon ground cumin (optional to taste)
¼ teaspoon hot chilli powder (optional to taste for chilli lovers)
3-4 garlic cloves
juice of 1 lemon
2 tablespoons tahini
a splash of fruity olive oil (20-25 ml) olive oil
salt
coarsely ground black pepper
Smoked trout and dill tip
The tang of lemon, hints of horseradish and accents of cracked black pepper add character. Perfect with Pita Bits and a glass of champagne or white wine for any occasion. Try it stirred into some fettucine with some steamed asparagus.
120 g Hot Smoked Trout- de-skinned, de-boned, crumbled
Juice ½ lemon
60g cream cheese
90g crème fraiche or sour cream
1 teaspoon horseradish, to taste
Pinch of sea salt (take it easy, remember Smoked Trout is already salty)
A few twists of coarsely ground black pepper
1/4 bunch washed and finely chopped fresh dill
METHOD
Hommos
Place chickpeas and the rest of the ingredients in a food processor.
Blend until smooth adjusting texture with a little cooking water or extra lemon juice.
Taste often whilst processing and adjust seasoning and texture to suit your taste.
Smoked trout and dill tip
In a blender combine all ingredients except trout and dill. Process carefully using the pulse button until it thickens.
Empty into bowl and stir through crumbled trout and dill. Adjust seasoning to taste.
Serve with Pita Bits. Pop open the Bolly and invite The Queen round for tea.
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