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Curtis Stone's strawberry, elderflower and brioche summer puddings

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Mascarpone

House-made hummus with warm chickpea and coriander salad


You'll need

1 tbsp extra-virgin olive oil 2 tsp lemon juice 1 cup (loosely packed) coriander ¼ white onion, finely diced 20 gm (1 tbsp) tahini To serve: ground Kashmiri chilli (see note) and sumac   Hummus 300 gm dried chickpeas, soaked overnight in cold water, drained 150 ml extra-virgin olive oil 100 ml milk 90 gm tahini 6 garlic cloves, crushed with ½ tsp sea salt Juice of 2 lemons 2 tsp ground cumin

Method

  • 01
  • For hummus, cover chickpeas generously with cold water in a large saucepan, bring to the boil over medium-high heat and cook until tender (20-25 minutes). Drain (reserve 300ml cooking liquid), rinse under cold running water and discard any loose skins. Transfer to a food processor (reserve 80gm for salad), add remaining ingredients and process until smooth (3-5 minutes), adding reserved cooking liquid to thin to a smooth purée. Season to taste and refrigerate until required.
  • 02
  • Transfer reserved chickpeas to a small saucepan, warm over low heat (1-2 minutes), add oil and lemon juice, season to taste. Combine in a bowl with coriander and onion, toss to combine.
  • 03
  • Spread hummus on a serving plate, scatter with salad, dollop with tahini, scatter with Kashmiri chilli and sumac and serve.
Note Kashmiri chilli is available from Herbie’s Spices.

This recipe is from the January 2012 issue of Australian Gourmet Traveller.

“What’s not to love about hummus? Especially when it’s made with organic chickpeas – the flavour is just superb. Serve it with plenty of chewy Afghan bread for mopping it all up.”


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2011 Krinklewood Francesca Rosé, Hunter Valley, NSW.

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