Episode: 4
Title: Loaded Hummus with fish
Broadcast: July 2nd 2017
Presenter: Scott Taylor & Russell Blaikie

Ingredients for 6:

• 2 400 gram tins cooked chick peas, drained and washed, (keep the juice from the tin)
• 30 grams (1 tablespoon) tahini
• 2 large cloves peeled garlic (15 grams)
• 5 tablespoons (75ml) lemon juice
• 1 ½ teaspoons sea salt

The toppings:

• Fresh fish fillets, use flavoursome fillets, small are good, and leave the skin on if your fishmonger thinks it is a good idea
• 3 red radish, thinly sliced
• ½ Red onion, sliced and washed
• 2 or 3 qukes cucumbers, cut into chunky rounds
• 60 grams Feta cheese, crumbled
• 40 grams raw almonds
• 40 grams pepitas
• 40 grams walnuts
• A few pinches of sumac
• Freshly ground black pepper
• 2 tablespoons Fresh mint
• 2 tablespoons Fresh dill
• Extra virgin olive oil, to drizzle
• 1 Turkish bread

Method:

• Prepare some Turkish bread toasts first.
• Preheat your oven to 180C, slice the Turkish bread into 0.5CM thick slices and lay onto a baking tray.
• Place into oven and cook till golden, remove, cool and reserve to use as a carrier for the loaded hummus.

The Hummus:

• Place the peeled garlic into a small, heatproof dish, cover with water and place into microwave oven on high for 50 seconds. Leave to rest for 30 seconds then repeat…this process will help rid the garlic of its harsh taste.
• Peel the chick peas. This is tedious but it will make the smoothest hummus you’ve ever tasted! To peel them press the pea between your thumb and fingers and squeeze the skin off.
• Place the peeled chickpeas into the bowl of a food processor; add tahini, cooked garlic and sea salt.
• Blitz the chickpeas to a powdery pulp, and while the blender is running gradually add the lemon juice and 150 mls of the reserved liquid from the tin.
• Now, be patient here, blitz the hummus for 3 minutes on high until it is super smooth. If you like your hummus a bit coarser you can do this for a shorter time.

The fish:

• Heat a non stick pan with a little olive oil over medium-high heat.
• Place the fish in skin side down. Press the fish to ensure it doesn’t buckle too much, cook until the skin is golden, then turn over, reduce heat and cook until fillet is just cooked through. Remove and reserve.

To put it together:

• Spread the hummus in waves onto a serving plate; sprinkle with the sliced onion and qukes, then with the assorted nuts, then Fish, feta, radish, herbs, and finish with sumac and ground black pepper.
• Drizzle with a good amount of extra virgin olive oil and serve with Turkish bread toasts.

Delish
W: www.yourlifestyle.tv