"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.
- 250 gm calamari, cleaned and scored, tentacles reserved
- 1 tsp olive oil
- 50 gm butter, melted
- 1½ tbsp thinly sliced flat-leaf parsley
- Sweet paprika, to serve
- Turkish bread, to serve
- 250 gm dried chickpeas
- Large pinch of bicarbonate of soda
- 80 ml (⅓ cup) lemon juice
- 100 gm hulled tahini
- 1 garlic clove, coarsely chopped
- 1For 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.
- 2Preheat 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.
- 3Top 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.