Saffron hummous with date-labneh ball and fried ricotta
Recipes from Than Htike Aung, Chef de Cuisine of La Mer, Sofitel Abu Dhabi Corniche.
Nutrition per serving
4 garlic cloves
200g chickpeas, soaked overnight, boiled and drained with liquid reserved
1½ tsp kosher salt
6 tbsp freshly squeezed lemon juice
Edible flowers, for garnish
FOR THE DATE AND LABNEH BALL
50g date paste
FOR THE FRIED RICOTTA BALL
100g ricotta cheese
100g chickpea flour
400ml vegetable oil
Salt and pepper, to taste
Mince the garlic and then add the rest of the ingredients, along with 2 tbsp of the reserved chickpea water to blend into a thick hummous. Season and refrigerate.
Mix the date and labneh ingredients together and fold in the za’atar. Set aside.
Fold the ricotta cheese with the chickpea flour, followed by the date and labneh mix. Shape to a form a small ball and deep fry in the vegetable oil until golden brown. Set aside on a kitchen towel to remove excess oil and season.
Place the saffron hummous on a plate and serve the ricotta cheese ball on top. Garnish with the flowers and serve with Arabic bread.