Chefs' Recipes

Bar Saracen’s hummus bi calamari

The Middle Eastern favourite of hummus and minced lamb gets a makeover that's all about light and fresh flavours.
Hummus bi calamariMark Roper
6 - 8
1H 40M

“This is a take on the traditional Lebanese dish of hummus topped with minced lamb,” says Joseph Abboud. “Hummus is a recipe that can be prepared with little effort, but can take years to make it special.” Begin this recipe a day ahead to soak the chickpeas.




1.For hummus, soak chickpeas with bicarbonate of soda in 2.5 litres water overnight. Drain, place in a large saucepan with 2.5 litres water, bring to the boil, then reduce heat to low-medium and simmer until almost falling apart (1-2 hours). Add 2 tsp salt, stir and set aside to soak for 5 minutes. Drain well, reserving 125ml cooking liquid and set 50gm chickpeas aside to garnish. Process remaining chickpeas in a food processor until very smooth (3-5 minutes). Add lemon juice, tahini and garlic, season to taste and process until combined, adding reserved cooking liquid 1 tbsp at a time until smooth. Cool.
2.Preheat a barbecue to high or a char-grill pan over high heat. Toss calamari with oil in a bowl and grill until just cooked (1-2 minutes per side), then cut into small pieces.
3.Top hummus with calamari and reserved chickpeas, drizzle with butter, scatter with parsley and sweet paprika and serve with warm Turkish bread.

Drink suggestion: A rosé, such as “Myst” from Château Kefraya, Lebanon. Drink suggestion by Ari Vlassopoulos.


Related stories

crêpes Suzette in a cast iron pan with candied orange peel and sauce with flames
Chefs' Recipes

Crêpes Suzette

Prolific restaurateur and chef ANDREW MCCONNELL shares his take on the French classic that sets hearts (and crêpes) on fire at Melbourne’s Gimlet.