“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.”
- 1 tbsp extra-virgin olive oil
- 2 tsp lemon juice
- 1 cup (loosely packed) coriander
- ¼ white onion, finely diced
- 20 gm tahini (1 tbsp)
- ground Kashmiri chilli (see note) and sumac, To serve
- 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
- 2 lemons, Juice of
- 2 tsp ground cumin
- 1For 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.
- 2Transfer 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.
- 3Spread hummus on a serving plate, scatter with salad, dollop with tahini, scatter with Kashmiri chilli and sumac and serve.
Kashmiri chilli is available from Herbie’s Spices.
This recipe is from the January 2012 issue of
Drink Suggestion: 2011 Krinklewood Francesca Rosé, Hunter Valley, NSW. Drink suggestion by Maurice Terzini & Robert Marchetti
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