This is a crazy little hummus recipe I came up with some two years ago, as rhubarb began to decorate the supermarket shelves and we realised Spring had finally sprung.
It was then chosen for one of the Telegraph's rhubarb reader recipes and I cannot describe the excitement I felt. My name on the Telegraph website was one of my proudest moments.
Then just two days ago a friend notified me to the fact it had been featured again in the latest Telegraph article on the Hummus crisis back home in the UK.
So as I sit here, glowing in the fact that I am now a seasoned cookery writer, (I mean I'm basically Nigella, right?), I thought I would share this recipe that has come to mean so much to me. Plus rhubarb has returned to us, so its perfect timing.
The idea for this slightly unusual hummus popped into my head one day on considering the similarities between rhubarb and the vibrant spice Sumac. I find both flavours tart with citrus notes and since I love to add a little sumac to my regular hummus, I decided to give a rhubarb version a try- and it's great! The addition of roasted rhubarb gives the humble, earthy chickpea dish a tangy undertone that is delicious. I served it simply with fresh vegetable crudités but it would work equally well with flat bread or perhaps as a side with some taboulleh.
3 sticks of rhubarb
Large can of chickpeas (800g or 2x 400g)
Rapeseed oil 1 tbsp
paprika 1/2 tsp
sumac 1/2 tsp
coriander 1 tsp
salt to taste
lemon to taste
1/2 orange or satsuma
2 garlic cloves, roughly chopped
To start, chop and trim your rhubarb into 1 inch pieces, removing any stringy fibre as you go.
Throw the rhubarb into a baking tray and drizzle over the rapeseed oil, spices, a little salt and squeeze over the juice of the orange half. Mix with a wooden spoon so that the rhubarb is evenly coated.
Pop in the oven at about 200 degrees Celsius and roast until soft, this will take roughly 15/20 minutes.
While this is happening pour your chickpeas into a saucepan, liquid and all, along with the garlic cloves. Bring to a boil and then a low simmer until the garlic has softened. (I find this makes the garlic mellower).
Drain most of the chickpea liquid away into a small bowl as you may wont re-incorporate some liquid when you get blending later.
Once your rhubarb is softened remove from the oven and let cool for a few minutes, reserving a couple of pieces to garnish. Now tumble the rhubarb into the pan with the drained chickpeas and garlic. Drizzle in about 1/2 tbsp of tahini, (you can adjust this to your preference, adjusting my hummus can become almost obsessive!), add your lemon, a little sprinkle of cumin, sumac and also the juices from the pan the rhubarb was cooked in.
With a hand blender/ processor etc blend until you have the consistency that pleases you. I prefer something creamy but with still a little body to it.
Adjust the flavours to your liking- perhaps more salt or lemon or even some more of the spices.
To finish, spoon the hummus into a serving bowl and drizzle with a little more of the cooking juices, some olive oil, sumac and serve with crudités.