Hummus Three Ways

Category
Dips and Sauces

Ingredients

Hummus Base

  • 150g dried chickpeas, soaked overnight, drained and rinsed
  • ½ tsp baking soda
  • 4 cups (1L) boiling water
  • 4 tbsp Forty Thieves Hulled Tahini
  • 1 ½ tbsp lemon juice
  • 2 cloves garlic, chopped
  • ¼ tsp salt
  • ½ tsp cumin
  • 3 tbsp ice water

 

 

1. Traditional Topping

  • ½ cup (80g) cooked chickpeas, set aside from hummus base
  • 1 egg, boiled and peeled
  • 1 tbsp pine nuts
  • Fresh parsley, chopped
  • Olive oil, to serve
  • ½ tsp sweet paprika

 

2. Beetroot + Mint Topping

  • 1 cup (150g) beetroot, washed, peeled, and chopped into 3cm pieces
  • 1 Tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp white pepper
  • Fresh mint, chopped
  • 1 tbsp sesame seeds
  • Olive oil, to serve

 

3. Garlic Mushroom Topping

  • 2 tbsp olive oil
  • 1 clove garlic, crushed
  • 5 button mushrooms, quartered
  • ½ tsp cumin
  • ¼ tsp salt
  • Fresh parsley, chopped
  • Olive oil, to serve

 

Method 

Place chickpeas into a large pot and place on a low heat. Stir continuously with a wooden spoon for 2-3 minutes.

Add baking soda and continue mixing for another 2-3 minutes. You should see the chickpeas start to soften. Add in boiling water to the pot and let cook for 30-40 minutes or until soft. Scoop out any skins or scum that rises to the surface.

Once cooked, drain chickpeas (a cooked chickpea should squash easily between your thumb and forefinger). Add cooked chickpeas to high powered blender. (If you are making the traditional topping, set aside 1/2 cup of chickpeas before you do this, to be used as garnish.) Blend on high speed for about 5 minutes until a paste is formed.

Add tahini, lemon juice, garlic, salt and cumin. Blend for another 3 minutes, slowly adding the ice water until desired texture is reached. Divide the hummus between three bowls.

 

Traditional Topping

Scoop the leftover 1/2 cup chickpeas onto the centre of a plate filled with a base of hummus.

Cut the boiled egg in half long ways. Place the egg on top of the hummus yolk side up. Sprinkle with pine nuts and parsley. Generously pour a swirl of olive oil over the hummus and dust with paprika.

 

 

Beetroot + Mint Topping

Preheat oven to 180°C and line a baking tray with baking paper. In a bowl, toss beetroot, olive oil, salt and pepper and mix with your hands until beetroot is coated evenly. Place onto the tray and bake for 30 minutes or until cooked.

Be sure to turn beetroot over half way through the cooking time. Gently pile the beetroot onto the centre of a plate filled with a base of hummus. Garnish with mint and sesame seeds and generously pour a swirl of olive oil over the hummus.

 

 

Garlic Mushroom Topping

Heat oil in a pan and fry the garlic. Add in mushrooms then cumin and salt and cook for another 5 minutes or until mushrooms are soft.

Pile the mushrooms onto the centre of a plate filled with a base of hummus. Garnish with parsley and generously pour a swirl of olive oil over the hummus.

 

Recipe from Whole Again

Photography by Bronwyn Kan

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