Take 5: Quince, garlic, chickpeas, tahini, olive oil.
In addressing my freezer the other day, I found a bag of pot roasted quince which I decided to have a play with. The quince were previously cooked – skins, pips and all – in a covered dish, long and slow, with sugar and some water. I usually make a garlicky aioli with them (which is sublime), but this time I was thinking hummus.
Peel and core the quince, which is an easy job once they are cooked – then whizz them with garlic, chickpeas, tahini and a big splash of olive oil. Season.
The quince are tart, so I didn’t bother with lemon. Sometimes when I am making hummus I forget myself and put in a huge amount of olive oil. This does no harm to the recipe at all. If you find the mixture to be too stiff, just thin it with a little cold water as you would to thin a mayonnaise.
I served this hummus at a barbecue to accompany venison, chicken and chorizo spiedini (see TAKE 5 AND COOK – THE DINNER BOOK for more recipes like this), and schiacciata – which is an Italian bread made with grapes. This was all very delicious, and everyone sat around cooing about it and enjoying the evening.