Serves: 8-10
INGREDIENTS
2¼ cups raw, uncooked chickpeas
1 teaspoon baking soda
1¼ cups hulled tahini
½ cup fresh lemon juice
finely grated zest of 1 lemon
⅓ cup extra virgin olive oil
3 teaspoons sea salt
6 cloves garlic, crushed
1 tablespoon ground cumin
1 teaspoon cumin seeds, toasted
6 tablespoons iced water or more if needed
TO SERVE
1 tablespoon olive oil small
knob of butter
1 teaspoon ground sumac
finely chopped parsley
METHOD
Put the chickpeas in a large pot and add enough water to come 8cm above the level of the chickpeas. Leave to soak over-night.
The next day drain off the soaking water and cover with fresh water. Add the baking soda and cook for about 35-40 minutes or until very soft, skimming off any scum and skins that rise to the surface.
Drain and leave to cool slightly. Take out 1 cup of the cooked chickpeas and set aside for garnish. Put the remaining chickpeas and all the remaining ingredients except the iced water in a food processor and whiz to a thick paste. Add the water and process further until silky smooth, adding more water if needed.
TO SERVE: Heat the oil and butter in a small frying pan and cook the reserved chickpeas for about 8 minutes or until golden and crisp, tossing frequently.
Spread the hummus over a large plate and spoon over the chickpeas. Add a generous drizzle of olive oil then sprinkle with sumac and salt and the parsley.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.