Serves: 8-10
INGREDIENTS
2¼ cups raw, uncooked chickpeas
1 teaspoon baking soda
1¼ cups hulled tahini
½ cup fresh lemon juice
finely grated zest of 1 lemon
⅓ cup extra virgin olive oil
3 teaspoons sea salt
6 cloves garlic, crushed
1 tablespoon ground cumin
1 teaspoon cumin seeds, toasted
6 tablespoons iced water or more if needed
TO SERVE
1 tablespoon olive oil small
knob of butter
1 teaspoon ground sumac
finely chopped parsley
METHOD
Put the chickpeas in a large pot and add enough water to come 8cm above the level of the chickpeas. Leave to soak over-night.
The next day drain off the soaking water and cover with fresh water. Add the baking soda and cook for about 35-40 minutes or until very soft, skimming off any scum and skins that rise to the surface.
Drain and leave to cool slightly. Take out 1 cup of the cooked chickpeas and set aside for garnish. Put the remaining chickpeas and all the remaining ingredients except the iced water in a food processor and whiz to a thick paste. Add the water and process further until silky smooth, adding more water if needed.
TO SERVE: Heat the oil and butter in a small frying pan and cook the reserved chickpeas for about 8 minutes or until golden and crisp, tossing frequently.
Spread the hummus over a large plate and spoon over the chickpeas. Add a generous drizzle of olive oil then sprinkle with sumac and salt and the parsley.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.