Like Tom, Sarah loves hummus, so she was delighted to put this recipe together for Tom's next degustation.
Serves: 4-6
INGREDIENTS
2 cups uncooked chickpeas
1 teaspoon baking soda
1 1/3 cups tahini
½ cup lemon juice
Finely grated zest of 1 lemon1/3 cup extra virgin olive oil
3 teaspoons sea salt
6 cloves garlic, peeled
3 teaspoons ground cumin
1 teaspoon toasted cumin seeds
6 tablespoons iced water
To serve:
Sumac
Finely chopped parsley
Extra virgin olive oil
METHOD
Put the chickpeas in a big pot, add enough water to come 8cm above the level of the chickpeas, cover, and soak over-night. The next day drain, cover with water, add baking soda, and cook for 35 -40 minutes until soft, skimming off any scum that rises to the surface in the first 15 minutes. Drain and leave to cool slightly. Put everything except the water in a food processor and whiz to a thick paste. Add the water and process further until silky smooth. Serve with a good drizzle of extra virgin olive oil and a sprinkling of sumac and parsley.
We served the hummus alongside oven roasted eggplant, asparagus, red onion, kumara, capsicum and vine tomatoes. If doing the same, drizzle your vegetables well with olive oil and season with plenty of sea salt and black pepper. Cumin seeds make a nice addition too. Roast at 180˚C fanbake to cook.
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