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The Crack Magazine

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Humous with Salted Garlic

Humous is a versatile Middle Eastern puree of chickpeas. I like it on toast spread with Marmite.


Dried chick peas,120g

Olive oil, 150ml

1 or 2 lemons

Up to 6 cloves of salted garlic

Ground black pepper

Fresh parsley or coriander, paprika to garnish

Soak the chick peas overnight then boil in the soaking water (no need to discard as chick peas don't have as much toxins as other pulses), simmer for 60 minutes, drain and leave to cool. Slice the lemon in half, squeeze and sieve to remove the pips (if you remove the all the pips from the pulp you can use it too). Add all the ingredients to the blender and blend to a smooth paste (letting it settle periodically while blending).

Serves 4 Vegan, gluten free, low GI

Salted Garlic

Fill a small jar with peeled, trimmed garlic cloves and then fill to the brim with fine salt. The cloves will turn brown and after about two months have lost some pungency and acquired a softer texture. I store the jars in a cupboard and keep them for up to six months. The salt will draw moisture out of the garlic and brine will collect at the bottom of the jar - drain this off every couple of days at first and then weekly until no more appears.