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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