recipe from John @ Sheedys Hotel and Restaurant, Lisdoonvarna, Co. Clare

by Martina on February 20, 2013

Humus with Coriander.

Serves 6. 

125g chickpeas,

1 head of garlic

1 tbsp tahini

200g Greek Yogurt

Handful of fresh corinader

salt and black pepper

1.  soak the chickpeas overnight.  preheat the oven to 180C.  drain the chickpeas and pour over more water to cover, bring to the boil, cover and cook for about 30 minutes, until tender but still intact.

2.  roast the head of garlic in the oven for about 20 minutes.  drain the chickpeas, reserving a little of the liquid and allow to cook for 5-10 minutes, before putting into a food processor wiht the tahini, greek yogurt, chopped coriander and salt and pepper to taste.  crust the roasted garlic cloves to release the sweet soft garlic pulp and add as much or as little as you like.


{ 1 comment… read it below or add one }

Kaye and Doug Barton June 30, 2013 at 9:26 am

Dear John and Martina
We have just found the above recipe and will try it for our son’s 21st family dinner in early August!
We thoroughly enjoyed our stay and the memorable meals when we stayed with you in April, especially that lovely beef on our last night. Kaye really appreciated the pureed turnip in lieu of potato. We have tried to emulate your pear and rocket salad and think we have it, almost! Just wanted you to know that we had a fabulous stay. Kaye and Doug Barton, Farrer, Canberra , Australia.


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