This morning I made hummus, it was so simple and delicious I must share it with you all.
Last Friday 2 boxes of my “stuff” arrived over from Ireland, it had been shipped more than 6 weeks ago was I was eagerly awaiting the arrival. Among lots of photos, shoes and clothes there were my cookbooks and my beloved food processor & immersion blender!
I have smoothies planned for breakfast this week but my first task was to make hummus. I had never really bothered before because I could get delicious hummus very easily in Dublin – my favourite being in the lovely Keshk Cafe. But here in Australia I just haven’t found a good supermarket brand and our lovely new neighbours had made their own when they invited us in for a glass (read: many glasses) of wine last week so I was inspired..
As usual I couldn’t just follow a recipe but instead followed two .. one from Abla Amad’s Abla’s Lebanese Kitchen and the other Christine Manfield’s Fire World of Flavour. Both these books are part of the mini cookbook collection which was with The Sunday Times here in Perth for the past 3 weeks, I collected all ten books and love them all. The only one I already had was Jamie’s 30 Minute Meals so I’m having a great time reading all these new ones along with all my old favourites which have just arrived.
Without further ado here is how I made this delicious hummus. This recipe makes loads and would be a great quantity for taking to a party or picnic but too much for just 2 people in a home so I’ll half this the next time.
300g dried chickpeas
1 teaspoon bicarbonate of soda
100 ml tahini
4 cloves of garlic minced
60ml fresh lemon juice strained (this was 1.5 lemons)
2 teaspoons sea salt
1 teaspoon ground cumin (OR 1 teaspoon paprika)
100 ml oil (recipe called for EVOO but I used Rice Bran Oil)
Cover chickpeas with cold water stir in bicarb of soda and leave overnight
Drain and transfer to a saucepan, cover with cold water and bring to boil for 30-40 min – until very soft and mushable .
Drain but reserve a little of the cooking iquid, about half a cup full
Set aside 2 tablespoons of chickpeas to use for serving (this is optional)
*if using tinned chickpeas I believe that once soaked over night the chickpeas increase in weight by 4 times – so use 3 x 400g tins.
Place chickpeas, tahini, garlic, lemon juice, salt, cumin/paprika into food processor and blitz until smooth. This will be a thick paste so add in just enough cooking liquid to soften and then drizzle in the oil.
Have a taste. Season if necessary.
Spoon out onto a plate .. sprinkle whole chickpeas on top .. sprinkle with cumin/paprika and drizzle a little oil over the top.
This was a lovely accompaniment to Jamie’s Fennel & Lemon Salad, Bill Grainger’s Tomatoes with Sumac and cold roast free range chicken this evening, I’m really enjoying having my cookbooks at hand again and after a few days of hard work I’ll have a garden update soon.