Basic Hummus Recipe From Ottolenghis Jerusalem

HUMMUS FROM 'JERUSALEM'

Steps:

• Put chickpeas in a large bowl and cover with cold water at least twice their volume. Leave to soak overnight.
• The next day, drain chickpeas. In a medium saucepan, combine drained chickpeas and baking soda over high heat. Cook for about 3 minutes, stirring constantly. Add 6 1/2 cups water and bring to a boil. Cook at a simmer, skimming off any foam and any skins that float to the surface, from 20 and 40 minutes, depending on the type and freshness. Once done, they should be very tender, breaking easily when pressed between your thumb and finger, almost but not quite mushy.
• Drain chickpeas. You should have roughly 3 cups (600 grams) now. Place chickpeas in a food processor and process until you get a stiff paste. Then, with the machine still running, add tahini paste, lemon juice, garlic and 1 1/2 teaspoons salt. Slowly drizzle in ice water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste.
• Transfer hummus to a bowl, cover surface with plastic wrap, and let it rest for at least 30 minutes. If not using immediately, refrigerate until needed, up to two days. Remove from fridge at least 30 minutes before serving.

YOTAM OTTOLENGHI'S JERUSALEM LAMB SHAWARMA

Steps:

• Put the peppercorns, cloves, cardamom, fenugreek, fennel, cumin, star anise and cinnamon in a cast-iron pan set over medium-high heat and dry-roast them for a minute or two, until the spices begin to pop and release their aromas. Take care not to burn them. Add the nutmeg, ground ginger and paprika, and toss for a few more seconds, just to heat them, then transfer to a spice grinder. Process the spices into powder. Transfer to a medium bowl, and stir in the sumac, salt, fresh ginger, garlic, cilantro, lemon juice and oil, and stir to combine.
• Use a small sharp knife to score the leg of lamb in a few places, making half-inch-deep slits through the fat and meat. Put the lamb in a large roasting pan and rub the marinade all over it, using your hands to massage the meat. Turn the lamb fat-side up, cover the pan with aluminum foil and place it aside on a countertop for at least a couple of hours, or preferably, rest it overnight in the refrigerator.
• Heat oven to 350. Remove the aluminum foil, and place the lamb in the oven. Roast for approximately 4 1/2 hours, or until the meat is completely tender. After 30 minutes of roasting, add about a cup of boiling water to the pan, and use this liquid to baste the meat every hour or so. (Add more water, as needed, making sure there is always a little in the bottom of the pan.) After 90 minutes or so, cover the lamb with aluminum foil to prevent the spices from burning. Once the lamb is done, remove it from the oven, and leave to rest for 10 to 15 minutes before carving and serving.

BASIC HUMMUS

Steps:

• The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight.
• The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about 3 minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook between 20 and 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.
• Drain the chickpeas. You should have roughly 3 cups/600 g now. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine still running, add the tahini paste, lemon juice, garlic, and 1½ teaspoons salt. Finally, slowly drizzle in the iced water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste.
• Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving.