What does Cologne’s university district taste like? Referred to as Kwartier Latäng in the local vernacular, it lies on the left bank of the river, like the Parisian student neighbourhood from which it takes its name. The range of cuisines on offer, though, is much more pluralistic than in its French counterpart. For Rhaya and Julian, the Kwartier Latäng was the perfect location for their “Mashery – Hummus Kitchen”. Styled in blue and pink shades, the decor at this veggie eatery is nothing like your standard falafel takeaway and the houmous is particularly velvety in texture. An original recipe from their family in Israel. “The consistency is the key. Our houmous is the star of the show, not a lumpy splodge of purée served as a side,” says Raya, who comes from Düsseldorf and has Arabic and Israeli roots. Besides a huge helping of love, their protein-packed houmous is made from extra big, freshly prepared chickpeas but never any garlic, colourings or flavourings.
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Method
Ingredients: 300g dried chickpeas, 1tsp baking soda, juice of 1 lemon, 1½tsp salt, 230g light tahini, ice-cold water
Soak the chickpeas overnight in cold water. The next day, drain and rinse them and place in a saucepan with the baking soda. Cover with water, place lid on pan and bring to the boil. Skim the froth with a ladle and stir. Add water as necessary (simmer for 1½ to 2hours). The chickpeas should be soft to mushy. Drain them in a sieve and rinse off with cold water. Purée along with a little lemon juice and salt until fine. Add the tahini and, gradually, a little ice-cold water until you get the desired consistency. Add lemon and salt to taste. Briefly blitz again and enjoy!
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