Let's celebrate!
Make every occasion delicious with a Academy class or gift voucher! Birthdays, anniversaries, Christmas, graduation, new home, new kitchen, or just a day off to yourselves... having some fun with a cooking class is the best way to celebrate.Let's try something new!
Now's the time to master those essential knife skills, explore a new cuisine or try vegan, vegetarian or gluten-free cooking. Our classes will set you up for many more delicious adventures to come, so what are you waiting for?
Easy hummus
This homemade hummus is deliciously creamy and made using just five ingredients. It's quick and easy to make and sure to impress a crowd. We love to top ours with pickled onions, crunchy Kala chana and a drizzle of extra virgin olive oil. Serve with crusty bread or warm pittas.
Print recipe
Serves 4-6
Vegetarian
Dairy-free
Gluten-free
Vegan
Ingredients
- 3 garlic cloves, whole with skins on (or a whole bulb, see below)
- 1 x 400g tin of Kala chana, drained
- 1 tbsp olive oil
- 1 x 400g can of chickpeas, drained
- Juice of ½ lemon
- 3 tbsp tahini
- 2 tbsp extra virgin olive oil
- ½ tsp sea salt
- 2 ice cubes (optional)
For the pickled onions:
- 1 red onion, sliced
- Juice of 1 lime
- 1 tsp sea salt
To serve:
- ½ tsp cumin seeds, toasted
- 1 tbsp extra virgin olive oil
Cooking instructions
- Preheat the oven to 140°C/120°C fan/Gas 1. Wrap the garlic cloves in tin foil and gently roast in the oven for about 2 hours or until completely soft and tender – it’s easier to do this with a whole bulb and you’ll have lots of extra roasted garlic for other recipes!
- While the garlic is cooling slightly, increase the oven to 200°C/180°C fan/Gas 6. Spread the Kala chana out on a baking tray, drizzle with the olive oil and roast for 10-15 minutes or until golden and crisp. Set aside to cool.
- For the pickled onions, add the sliced onion to a bowl with the lime juice and salt. Scrunch together and set aside to lightly pickle, tossing together every so often.
- Squeeze the soft garlic from the papery skins into a small food processor (or if you have a whole bulb, squeeze out 3 cloves).
- Add the chickpeas, lemon juice, tahini, extra virgin olive oil and salt and blitz until smooth. For a super creamy hummus, blitz in the ice cubes.
- Spread onto a plate and top with the pickled onions and crispy Kala chana, then finish with a few toasted cumin seeds and a drizzle of extra virgin olive oil. Serve with crusty bread and enjoy!
UPCOMING CLASSES
FIND US LESS THAN 25 MINUTES FROM LONDON...
Sign up to our newsletter for new classes, recipes, cooking tips and much more!
What's next on the menu...?
GORDON RAMSAY ACADEMY
- 57-61 Commercial Way, Woking, Surrey GU21 6HN
- 020 7352 2442
- woking@gordonramsayacademy.com
Loading...