Tag: hummus

Chickpea Flour Hummus with Olives and Pine Nuts by Gordon Ramsay

A silky smooth, flavourful and healthy hummus that is so easy and fast to make. The secret is to use chickpea flour (also known as gram flour or besan) instead of whole chickpeas. Hummus made with the whole cooked chickpeas is great, but if you want ultra silky, light as air texture, and don’t want to go to all the bother of peeling the skin off chickpeas, then chickpea flour is the answer. The dip will generally keep for up to 5 days in the fridge.

80 g Chickpea flour
550 ml Water
3 Garlic cloves, finely minced
100 g Tahini
2 tbsp Lemon juice
1/2-1 tsp Cumin powder
Dash of hot sauce
1/2 tsp Sea salt
Olive oil
A mix of green and black olives
Pine nuts, toasted
Fresh parsley, chopped
Flatbread and vegetable sticks to serve

In a medium saucepan, mix together the chickpea flour and water until lump free and well-combined. Bring the mixture to a boil. Cook on medium-high heat for 1-2 minutes, stirring constantly. Reduce the heat to medium-low and cook another 5-7 minutes, stirring constantly. Let cool.
Transfer the chickpea paste into the pitcher of your immersion blender. Add the garlic, tahini, lemon juice, cumin and hot sauce. Blend until smooth. Season with salt. If the mixture is too thick, add a little olive oil.
Scrape into a bowl and cover a thin layer of olive oil. Sprinkle some olives, pine nuts and parsley over. Serve with flatbread, crackers or vegetable sticks.

Sweet Potato “Hummus” – So Close by Gordon Ramsay

One of my all-time favorite things to do is take an iconic
recipe, and somehow tweak it to maybe make it easier, healthier, or tastier;
which was definitely not what happened here. This was simply a case of
me wanting hummus, not having garbanzo beans, and making it anyway with sweet
potatoes, which, much to my amazement, came out remarkably well.

I don’t blame you if you’re skeptical, but this stuff really does
have almost the same taste and texture as hummus. It has a little bit of a
sweeter finish, which reminded me of a red pepper hummus, but all in all, it’s very close. In fact, my wife Michele, who has a much more discerning
palate than I do, said that if she were blindfolded, she’d have trouble
identifying this as not being actual hummus.

However, to get this close to what you think hummus tastes
like, please be prepared to adjust the ingredient amounts to your liking.
Some folks like just a hint of garlic and lemon, while others like to be
crushed by it. Same goes for the tahini, and other seasonings, so taste, and
adjust accordingly.

Of course, since the name, “hummus” comes from the Arabic
word for chickpeas, one can make a strong argument that this isn’t hummus, and
therefor shouldn’t be called hummus. But those people don’t have to worry about
search engine results, which is why I just worked the word “hummus” into this
paragraph four times. Actually, let’s
make it five, as I say I really do hope you give this easy, and delicious
alternative hummus a try soon. Enjoy!

Ingredients for about 2 cups of Sweet Potato Hummus:

2 cups mashed, roasted sweet potatoes

1/3 cup tahini

2 cloves crushed garlic

1 teaspoon salt, plus more to taste

1 teaspoon cumin

1/4 teaspoon chipotle

pinch cayenne

1 tablespoon olive oil

1/2 lemon, juiced, plus more to taste

2 tablespoons cold fresh water whipped in to lighten
texture, optional

freshly chopped parsley to garnish

–>

Whole Grain Pasta with Pistachio Pesto

This is my kind of pasta. If I were living all alone I’d eat like this every day.

For the easy pesto I used unsalted, roasted in the shell pistachios, garlic, parsley, salt, lots of fresh cracked black pepper, and good Parmesan cheese. You could also use pecorino or romano if you want. The nutty pesto gets tossed into pasta with olive oil, lemon juice and zest.

It’s very very satisfying and delicious. I’ve done a few other nut pestos and sauces that I’ve loved equally as well—my Sun Dried Tomato and Almond Pesto, Pasta with Walnut Sauce. and my Pasta with Roasted Pine Nuts. I’ve had such success with these recipes that I’m always on the hunt for new ideas. This latest is a winner too.

Whole Grain Pasta with Pistachio Pesto
2 dinner sized or 4 side sized portions
1 cup roasted unsalted pistachio nuts (buy them in their shell, if possible)
1 clove garlic, crushed
1 fistful of fresh parsley leaves
1/3 cup grated good quality Parmesan cheese (Parmigiano Reggiano)
a pinch of sea salt
as much fresh cracked black pepper as you can stand
6 oz whole grain pasta
1/4 cup extra virgin olive oil
zest of 1 large lemon
a squeeze of lemon juice (don’t overdo it)
parsley and chopped pistachios for garnish

Put the first 6 items into the bowl of a food processor. Pulse until the nuts are finely ground, but there is still some texture to them.
Cook the pasta in lots of salted water until is is just al dente.
Drain it but don’t drain every last drop of water off of the pasta, leave it dripping wet. Reserve a little on the side) Add the oil to the pasta and toss well. Grate in the zest of the lemon, and add a squeeze of the juice. Toss the pasta with 3/4 cup of your pistachio pesto. (You will have some leftover for another batch of pasta, keep it covered in the refrigerator until needed) If your pasta seems a bit too dry, add in a little extra oil or a little extra pasta water. Don’t overdo either. Check the seasonings, if you cooked your pasta in nicely salted water it shouldn’t need more.
Serve immediately with some extra parsley and chopped pistachios as garnish.

Notes: This recipe makes double the pesto that you’ll need. Save the extra for another day. I find that pestos are difficult to serve in large quantities; it’s hard to toss an entire pound of pasta with pesto efficiently. If you want to double the recipe, I would recommend dividing the past in two before you start tossing it. Whole grain pasta is a nice compromise between regular and whole wheat. It’s hearty without the heaviness of whole wheat. And lastly, try to find the pistachios in their shell, they will be fresher and the flavor is wonderful. Don’t use salted nuts.

If I could choose a signature dish, it would be something a lot like this.

Enjoy!

One year ago today—

Chef Gordon Ramsay Recipes

Tag: hummus

Chickpea Flour Hummus with Olives and Pine Nuts by Gordon Ramsay

Sweet Potato “Hummus” – So Close by Gordon Ramsay

Whole Grain Pasta with Pistachio Pesto

Hummus with Spiced Lamb (Hummus bil Lahme)