Saffron hummous with date-labneh ball and fried ricotta
Recipes from Than Htike Aung, Chef de Cuisine of La Mer, Sofitel Abu Dhabi Corniche.
- Serves 4
Nutrition per serving
- 4 garlic cloves
- 200g chickpeas, soaked overnight, boiled and drained with liquid reserved
- 1½ tsp kosher salt
- 15g tahini
- 6 tbsp freshly squeezed lemon juice
- 2g saffron
- Edible flowers, for garnish
- FOR THE DATE AND LABNEH BALL
- 50g date paste
- 200g labneh
- 40g za’atar
- 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.