Taking inspiration from Paolo’s dinner last week I decided to have a go at making Chickpea Skordalia and then it just so happened that at the market there were John Dory fillets and leeks. So I thinly sliced and fried the leeks, then pan-fried the John Dory and served the fish on a puddle of the Chickpea Skordalia scattered with the fried leeks – a simple, but elegant meal that would be great for a mid-week
While many of us probably think of skordalia as the Greek dish made with potatoes, my research tells me that it can in fact be made with any bulky base – the secret is a perfectly smooth puree which is made by pureeing the base ingredient then whipping in olive oil. While this Chickpea Skordalia uses pretty much the same
ingredients as hummus it has quite a different texture and more
sophisticated flavour to hummus.
Like hummus this also makes a fabulous dip, and teams brilliantly with barbecued or roast lamb.
Makes about 1½ cups
400g can chickpeas, drained and ½ cup liquid reserved
2-4 cloves garlic, chopped
2 tsp red wine vinegar
2 tsp lemon juice
¼ cup olive oil
salt and freshly ground black pepper
Place chickpeas with reserved liquid, garlic, vinegar and lemon juice in a blender and puree. With machine running slowly add oil and
puree to make a silky emulsion. Season with salt and black pepper.
So tell me, do you think you would prefer hummus or chickpea
Where did the ingredients for this dish come from:
Garlic: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; From the garden: lemon; Store Cupboard Ingredients: chickpeas, vinegar, salt, black pepper
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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