James Moffatt
For Tom Sarafian hummus has become a part of his personal brand. It’s a dish that offers connection and convenience in Middle Eastern cuisine, but it was Sarafian’s experiences of eating it throughout the Levant region that inspired his own evolved take on it.
“This is my recipe inspired by eating incredible hummus across Lebanon,” says Sarafian. In this iteration, the nutty, thick hummus is topped with a saucy mix of Aleppo pepper-spiked king prawns, and amplifed with garlicky toum. “The sauce is inspired by hummus topped with lamb with sweet spices and nuts fried in lamb fat. It’s a great seafood alternative,” says Sarafian.
The combination of the sweet-spicy prawns and spanner crab gives it a uniquely Australian edge, something Sarafian will to continue to explore at his forthcoming restaurant and delicatessen, both set to open in Melbourne later this year.
Ingredients
Method
For toum, refrigerate all ingredients until cold (1 hour); this ensures toum doesn’t split when processed. Combine garlic, 1 tbsp lemon juice, 1 tbsp oil and ½ tsp salt in a small food processor; process until a smooth paste forms. With the motor running, gradually add the remaining oil in a thin, steady stream until emulsified. Add remaining lemon juice and 25gm ice cubes, then process until smooth; season to taste. Toum can be stored in the refrigerator for up to 1 month.
For hummus, soak chickpeas in 2 litres water and bicarbonate of soda overnight at room temperature until doubled in size (8 hours or overnight).
Drain chickpeas and rinse well. Place chickpeas in a large saucepan and cover with cold water. Bring to the boil. Reduce heat to low and simmer, partially covered, until completely tender (2 hours). Drain. Cover with tea towel and allow to steam dry (2 minutes).
Transfer hot chickpeas to a large food processor; process to a smooth paste (2-3 minutes). Add 100gm ice cubes and 1 tsp salt and blend. Add tahini and blend until very smooth (3 minutes). Transfer hummus to a bowl and cover surface directly with plastic wrap to avoid oxidisation; refrigerate to chill (1 hour). Once chilled, stir in toum, oil and lemon juice; season to taste. Keep hummus refrigerated in an airtight container for 1 week. Bring to room temperature before serving (30 minutes).
Heat olive oil in a large frying pan over low heat. Cook onion, stirring occasionally, until softened, but not coloured (10-12 minutes). Add butter and spices and cook, stirring, until fragrant (1-2 minutes). Add 50gm toum and cook, stirring, until combined (1 minute). Add prawns and cook, stirring, until almost cooked (1 minute).
Add crab and cook, stirring, until opaque and just cooked (1-2 minutes). Remove from heat and stir in coriander; season to taste.
Spoon hummus onto a serving plate, making a well in the centre. Dip a wet fork in smoked paprika then lightly press onto side of hummus to decorate. Spoon warm seafood sauce into well of hummus and scatter with micro coriander. Serve with flatbread and crudités.
This recipe also calls for chilling, soaking (see method).
Reserve the heads when peeling the prawns. Sarafian suggests squeezing the prawn heads into the prawn topping in the final few minutes of cooking to add sweetness, richness and complexity to the dish.
Chickpeas must be cooked low and slow until soft otherwise the hummus will taste chalky. For a super-smooth hummus, transfer hummus to a blender and blend until silky smooth (you may need to add a little water).
Note
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