1 tbsp extra-virgin olive oil2 tsplemon juice1 cup(loosely packed) coriander¼ white onion, finely diced20 gm (1 tbsp) tahiniTo serve:ground Kashmiri chilli (see note) and sumacHummus300 gmdried chickpeas, soaked overnight in cold water, drained150 ml extra-virgin olive oil100 mlmilk90 gmtahini6garlic cloves, crushed with ½ tsp sea saltJuice of2 lemons2 tspground cumin
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.
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.
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.