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114 GOURMET TRAVELLER

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

HUMMUS

250 gm dried chickpeas

Large pinch of bicarbonate

of soda

80 ml (⅓ cup) lemon juice

Hummus bi calamari

SERVES 6-8 // PREP TIME 20 MINS // COOK 1 HR 40 MINS (PLUS SOAKING, COOLING

“This is a take on the traditional Lebanese dish of hummus topped with minced lamb,”

says Abboud. “Hummus is a recipe that can be prepared with little efort, but can take

years to make it special.” Begin this recipe a day ahead to soak the chickpeas.

100 gm hulled tahini

1 garlic clove, coarsely

chopped

1 For 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.

2 Preheat 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.

3 Top hummus with calamari

and reserved chickpeas, drizzle

with butter, scatter with parsley

and sweet paprika and serve

with warm Turkish bread.

Drink suggestionA rosé, such

as “Myst” from Château

Kefraya, Lebanon.