Ingredients
The following ingredients have 7 Servings
- 350g dried chickpeas
- 2 tsp baking soda
- 200g tahini
- 4 cloves garlic, finely grated
- 2 lemons, juiced, salt flakes
- 4 green cardamom pods
- 4 allspice berries
- 2 tsp cumin seeds
- Extra virgin olive oil
- About 150ml iced water
- 1 bunch chicory or parsley
Instruction
- <p><b>1. </b>Soak the chickpeas overnight in lots of water, then drain and place in a large saucepan with the baking soda and plenty of cold water and bring to a simmer. Skim and cook for about 40 minutes or until the chickpeas are cooked - cooking time will vary, depending on the age of the chickpeas.</p> <p><b>2. </b>Remove one-third of the cooked chickpeas and drain. Simmer the rest until they're really tender, then drain.</p> <p><b>3. </b>Add the well-cooked chickpeas to a food processor and process to a stiff paste. Add the tahini, garlic and lemon juice and blitz for a minute or two. Taste and season.</p> <p><b>4. </b>While processing, drizzle in some iced water (you won't need the full 150 ml) until the hummus is light and fluffy, but not too loose.</p> <p><b>5. </b>Grind the spices together in a mortar and pestle with some salt. Remove the cardamom husks. Roll the whole chickpeas in the spice mix until well coated.</p> <p><b>6. </b>Fry the spiced chickpeas in olive oil over medium heat until fragrant and slightly golden.</p> <p><b>7. </b>Smear the hummus on a plate, scatter over the spiced chickpeas and top with chopped chicory or parsley and a drizzle of olive oil. Serve with harissa and toasted flatbread.</p> <p><b>Drink</b> Oaked chardonnay</p> <p><b> </b></p>
