Hummus with Grilled Quail, Pomegranate Molasses and Parsley Salsa – An Ottolenghi-Inspired Delight
Published on May 6th, 2025
Intermediate
The richness and grace of hummus with grilled quail are unmatched in Middle Eastern quail recipes. This delicious grilled quail hummus recipe, which was inspired by Yotam Ottolenghi's famous culinary inventions, is a celebration of strong tastes, contrasting textures, and gorgeous presentation.
The delicate grilled quail, marinated in a colourful mixture of spices, molasses, and herbs, is undoubtedly the dish's star. The result is a refined quail and hummus dish that delivers the aromas of the Levant right to your table, paired with creamy hummus and a vibrant parsley salsa.
Ingredients For Quail Marinade
- 2 tbsp olive oil
- 1½ tsp ground allspice
- 1½ tbsp pomegranate molasses, plus ½ tbsp for garnish
- 1½ tbsp soy sauce
- 1 tsp lemon zest
- 2 garlic cloves, crushed
- 1 tsp maple syrup
- 2 thyme sprigs
- Salt and black pepper
- 4 quail (breasts and leg/thigh portions separated)
Ingredients For Parsley Salsa
- 10g finely chopped parsley
- 20g fresh parsley
- 1 garlic clove, crushed
- 2 tbsp olive oil
- ½ tbsp lemon zest
- 1 tbsp lemon juice
- Salt and black pepper
Ingredients For the Hummus
- 300g cooked chickpeas
- ½ garlic clove, crushed
- 2 tsp lemon zest
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 100g Greek-style yoghurt
- Salt and black pepper
Instructions
- In a large bowl, mix olive oil, allspice, molasses, soy sauce, lemon zest, garlic, maple syrup, thyme, and seasoning. Add the quail pieces, ensuring they’re well coated. Let them marinate for at least 2 hours at room temperature or overnight in the fridge. Skewer the quail pieces – two breasts and two leg/thigh pieces per skewer. Remove the thyme before grilling.
- Combine all salsa ingredients in a bowl. Add salt and pepper to taste. This salsa brings a fresh, citrusy punch that balances the richness of the hummus and the savoury notes of the grilled quail.
- Blend two-thirds of the chickpeas with garlic, lemon zest and juice, olive oil, 80g of yoghurt, and a pinch of salt until smooth. Transfer to a saucepan. Heat gently when ready to serve, adding the remaining whole chickpeas and warming through. Just before plating, stir in the rest of the yoghurt to create beautiful streaks.
- Heat a griddle pan over high heat until smoking hot. Grill the skewered quail skin-side down for about 5 minutes per side or until golden and crisp. Let the meat rest for a few minutes before serving.
- Spoon the warm hummus onto a large platter. Lay the grilled quail skewers over the hummus. Top with spoonfuls of parsley salsa and finish with a generous drizzle of pomegranate molasses.
Why You’ll Love This Grilled Quail Hummus Recipe
Whether you're an adventurous home cook or a fan of Ottolenghi’s bold, flavour-forward style, this recipe offers an unforgettable taste experience. It’s a perfect choice for dinner parties, weekend feasts, or any occasion where you want to impress with something unique.
The combination of warm hummus, succulent quail, sweet-tangy pomegranate molasses, and zesty salsa makes this a standout among Middle Eastern quail recipes. If you’re used to classic hummus topped with vegetables or lamb, this elegant alternative elevates the humble dip into a gourmet centrepiece.
This grilled quail hummus recipe channels everything we love about Ottolenghi grilled quail hummus: daring flavour, beautiful plating, and a balance of richness and freshness. It’s an ideal choice for those seeking to go beyond the usual and dive into refined Middle Eastern quail recipes. Serve it as the star of your next feast – your guests won’t forget it.
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