Squid with Coriander Hummus (4)

A delicious starter from Ruth Watson’s ” The Really Helpful Cookbook”.

Squid with Coriander Hummus (4)
Print Recipe
Squid with Coriander Hummus (4)
Print Recipe
  1. Cut the squid bodies into roughly 7 cm square pieces. If the squid is quite thick lightly crisscross the inside surface with the point of a small sharp knife to help stop it curling. Cut any long tentacles into shorter pieces. Refrigerate until needed.
  2. Tip the chickpeas into a food processor together with the garlic, ginger, sambal manis, coriander and half the groundnut oil. Whizz for 30 seconds or so, then scrape down the sides.
  3. Now, using the pulse button, add more oil bit by bit until you have a slightly rough textured but soft and creamy mass. Season to taste with a generous amount of salt and pepper.
  4. Dollop some hummus on to each plate and garnished with a handful of dressed salad leaves or watercress just before you cook the squid.
  5. Heat a griddle pan over a very high heat until it is searingly hot. Toss the squid in a little groundnut oil and season with salt and pepper.
  6. Drop half of the squid into the pan and cook for no more than 90 seconds in total, turning the pieces with a pair of tongs. Any longer and it will toughen.
  7. As soon as the squid is opaque remove it, then cook the second batch.
  8. Pile the squid on top of the hummus and drizzle over a little lemon oil or olive oil. Scatter on some parsley and serve immediately.
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