Humus - the perfect detox food
By: Rosemary MoonServes: 4
I'VE never had much truck with willowy, shapely food writers — surely it's a good advert for our work to look as if we really enjoy a good feed? However, with the horizon of middle age looming ever closer, I have succumbed to a detox — the word d..t is simply not one that I know. Having met a really glowing example of the power of Carol Vorderman's 28 day plan, I purchased the video myself and was immediately struck by the lack of enthusiasm of Ms Vorderman for food — would this eating plan actually help me, someone who refuses to take supplements and really enjoys my cooking?
Well, I have to admit that the first 28 days have really changed the way I eat — Miriam Polunin set me straight on what to eat instead of taking expensive vitamin and mineral tablets and comfort food comes in a new shape. Snacks are now more likely to be oatcakes and humus or guacamole than toast, butter and Marmite. I've almost forgotten what a chunky KitKat tastes like!
Humus has been a staple of my new eating pattern — home-made, of course, and laced with garlic according to upcoming social events. Cold pressed oils are allowed on the plan, but I have never liked humus too rich and tend to use a good proportion of cooking water in the puree, instead of all oil. However, I am reminded of a recipe in my Aga book which is perfect for summer eating and is a small Thank You to Maria Jose Sevilla for all the wonderful flavours of Spain that she has introduced us to.
Moorish in deliciousness, but also through the Spanish influence of oranges and fragrant olive oil.
150g/1 cup chick peas, soaked overnight
4tbsp/½ cup tahini
100ml/½ cup light, floral Spanish olive oil
2 cloves garlic, crushed
1 tsp salt
Freshly ground black pepper
2 oranges, zest and chopped flesh
1 tbsp fresh sage leaves, roughly chopped
Spanish paprika, to garnish
Drain the chickpeas and rinse them thoroughly, then place in a pan and cover with fresh water. Cover and bring quickly to the boil, then cook on the Simmering Plate for 10 minutes. Drain off some of the water, leaving just enough to cover the chick peas, cover the pan and cook again on the floor of the Simmering Oven for 3½ - 4 hours, until the chick peas are tender. Allow them to cool, then drain off the liquid completely.
Puree the chick peas in a liquidiser or food processor with the remaining ingredients, adding orange juice as necessary to give a smooth but grainy thick paste. Season well, then chill only lightly for about 30 minutes before serving, drizzled with a little extra oil and sprinkled with paprika.
From Rosemary Moon's Aga Cookbook, paperback version to be published in September 2001.
© recipe copyright 2001 Rosemary Moon