How to make: Tarka Dal hummus

Licensee Maria Hunter told The MA​ the vegan dish is a "vibrant blend of Middle Eastern and Indian flavours" crafted especially to pair "beautifully" with fresh vegetables the Clapham pub's organic vegetable kitchen garden.

"Warm, aromatic spices of cumin, coriander, and turmeric meld perfectly with the creamy smoothness of hummus, while the tarka oil, rich with fennel and mustard seeds, adds additional flavour.

"The hummus is best enjoyed with seasonal crudités or toasted naan, making it a perfect balance of fresh, wholesome ingredients and bold, spiced complexity. We would pair it with crisp white wine or a zesty IPA."

Costing around £2.10 per portion to make, the award-winning pub suggested the dish, which keeps in for three days in a closed container when refrigerated, should be sold for around £8.50.

While the Pig's menu changes daily, the venue has sold 224 portions of Tarka Dal hummus in the past month.

As a twist on the serve, Hunter advised operators could toss in some finely chopped fresh chilli or a drizzle of chilli oil on top to add a little heat.

Last month, The Pig was crowned the Best Sustainable Pub at the Great British Pub Awards ​(GBPA) after impressing judges with its dedication to only work with sustainable suppliers. 

Tarka Dal hummus & home grown vegetable crudités:​​
(Makes 15 portions)​​

• 150g veg oil
• 4 onions, diced
• 12 cloves garlic, grated
• 10cm piece of ginger, peeled and microplaned
• 1.5 tbsp ground cumin
• 1.5 tbsp ground coriander
• 1.5 tbsp turmeric
• 2 large tins chickpeas, drained, reserving the juice
• 3 tsp salt

• Heat the oil in a pan and add the diced onion, season lightly with salt and cook until soft and sweet, at least 15 mins
• Once the onion is completely cooked, add the garlic and ginger and cook until fragrant, about three minutes.
• Add the spices and stir for a further 2 minutes to cook out the spices. 
• Add the drained beans and extra salt and allow everything to get to know each other for further three minutes. 
• When the mixture is still warm, blend in batches, until completely smooth, using a small amount of the bean liquid if needed

Ingredients:​​

• 700g veg oil
• 3 tbsp fennel seeds
• 3 tbsp brown mustard seeds
• 2 tbsp sweet paprika
• 3 tbsp black onion seeds

Method:​​

• Heat half the oil until just starting to shimmer
• Add the fennel and mustard seeds and turn off the heat
• After 30 seconds add the remaining ingredients and leave to cool

To serve:​​

• Spoon into a shallow serving dish, using the back of the spoon to spread over the bottom of the serving dish
• Drizzle with 1 tbsp of tarka oil, including the seeds, garnish with coriander, finely diced red onion and a lemon wedge
• Serve with crudités and/or toasted bread/naan

• To take part in The Morning Advertiser's Dish Deconstructed series please contact rebecca.weller@wrbm.com​. See the previous Dish Deconstructed here​.​​