1 teaspoon allspice, ground
1⁄2 teaspoon ground cinnamon
4cm piece fresh turmeric, grated or 1 teaspoon dried powder
75g butter
2 tomatoes, chopped
1⁄2 cup flat-leafed parsley leaves
flatbread, to serve
250g dried chickpeas
1⁄4 teaspoon baking soda
3 tablespoons lemon juice
2 cloves garlic
4 tablespoons tahini paste
1⁄2 teaspoon salt
1 tablespoon olive oil

For an extra special, creamy hummus, I like to peel the skin from the cooked chickpeas. It’s an arduous task which can take an hour, but you’ll be amazed at the results.


1.Remove any connective tissue from the chicken hearts and chop into pieces.
2.Put in a bowl with the oil, cumin, allspice and cinnamon and mix well. Leave to marinate for 15 minutes.
3.Put the turmeric and butter in a small saucepan and melt together until the butter is bubbling.
4.To serve, spread the hummus on a plate, top with the hearts, parsley, pour over the turmeric butter and serve with flatbread.
5.Heat a frying pan to hot and fry the chicken hearts with the tomato for about 3 minutes until browned and just cooked through.
7.Soak the dried chickpeas overnight or for at least 12 hours.
8.Drain, put in a large saucepan with the baking soda and cover with about three times the volume of water.
9.Bring to the boil, reduce to a simmer and cook for 3⁄4-1 hour or until tender, topping up the water if necessary.
10.Drain the chickpeas, reserving 1⁄2 cup of the cooking liquid, and cool.
11.At this point you can rub the chickpeas to remove the skins.
12.Put the cooked chickpeas in a food processor with the lemon juice, garlic, tahini and salt.
13.Process to a smooth puree adding the oil and some of the cooking liquid to achieve the desired consistency (usually about 3-4 tablespoons).
14.Store in the fridge for up to 4 days.

Recipes & food styling Fiona Smith, Photography Aaron McLean, Styling Ellen J Hemmings, Drink pairings Peter Lowry

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