Hummus with Sucuk & Guandillias

Charred Kitchen & Bar is one of our favourite restaurants. Using high-quality, locally sourced ingredients, the chefs at Charred cook most of their dishes in “Lucifer”, a wood and charcoal oven. If you’re in town for F.O.O.D Week, make sure you have a meal here. In the meantime, they have shared their delicious hummus recipe with us – it’s very more-ish.

Serves: 4, as a starter

Ingredients

2 cups chick peas, soaked overnight
150ml olive oil
100ml grapeseed oil
1 bulb or 6-8 cloves organic garlic
ground cumin, to taste
lemon juice and zest, to taste
100g sucuk (Turkish sausage), cooked
3-4 guandillia (pickled long green chillies)

Method

1. Drain the chick peas and discard the water. place chick peas in a pot and cover with fresh water until covered by 2.5cm of water. Bring to the boil over high and then reduce heat to medium and simmer for an hour or until tender.
2. Strain the chick peas into a blender, reserving the water that they were cooked in. Pour in some of the water until the chickpeas are half covered.
3. Blend until quite smooth, then add the garlic, cumin, lemon juice and zest. With the blender still going, slowly pour in the olive oil and grapeseed oil until very smooth. Season with sea salt and freshly cracked black pepper. Serve with sucuk and guandilla.

Serve with our Mrs Payten Chardonnay.