When it comes to cooking in summer, simplicity is the key. When I'm working in the garden this is my go-to snack or I can even stretch it to a lunch. It’s also a great alternative to the old cheese and crackers if you're entertaining friends.
Hummus with confit garlic and radish
- 1 cup dried chickpeas
- 2 tbsp tahini
- 2 cloves confit garlic (see note)
- 1 lemon, juiced
- ½ cup olive oil
- 1tsp smoked paprika
- Flakey salt to garnish, plus cooking salt to season
- 1 bunch of radishes
The night before you want to prepare the dish, pop the dried chickpeas into a container, cover with cold water and leave to soak overnight.
The next day, pour the water off the chickpeas and transfer them into a pot. Cover with fresh cold water and place the pot on the stove, bringing it up to the boil over a high heat. Reduce the heat to a simmer and cook for around half an hour, or until the chickpeas are tender. Drain off the cooking liquid, reserving around a cup, and transfer the tender chickpeas to the bowl of a food processor. Add the tahini, confit garlic and lemon juice and blitz. While the motor is still running, pour in the oil and just enough of the reserved cooking liquid to make the hummus smooth and spreadable. Season to taste and transfer to a serving bowl. Spoon over a little of the confit garlic oil and sprinkle over the smoked paprika, trim the leaves from the radishes and serve.
Note: Confit Garlic
To make, peel 2 heads of garlic and place the peeled cloves into a heavy based saucepan. Cover with olive oil and gently heat on the stove. Cook for around an hour, over the low heat, until the garlic is tender. Use a slotted spoon to transfer the clove to a clean jar, throw in a couple of peppercorns and a few sprigs of thyme and pour the oil over to cover. Seal the jar and store in the fridge, to be used within 2 weeks.