Page 238 - COMING UNSTUCK by Sara tuck

hummus I absolutely love the honest,

earthiness of homemade
hummus, especially when
made from dried chickpeas
(garbanzo beans).

Makes 2½ cups Wash the chickpeas and put them in a large container. Add
enough water to cover the chickpeas by at least 15cm (6 in) and
1 cup dried chickpeas leave to soak overnight. Drain and transfer to a large pot. Cover
(garbanzo beans) again with plenty of water and add baking soda. Bring to a boil
1 tsp baking soda (bicarbonate then reduce to a simmer for an hour. Check to see that they
soda) are now soft when squashed between your fingers. Drain well,
2 tbsp freshly squeezed reserving ¼ cup cooking liquid. Cool for 10 minutes then whizz
lemon juice in a food processor until smooth. Add the lemon juice, garlic,
3 cloves garlic, crushed tahini, olive oil, spices and sea salt to taste. Whizz again then
⅓ cup tahini add cooking water to achieve your desired consistency – just be
2 tbsp extra virgin olive oil, aware that you need to add more then you think as the hummus
plus 1 tbsp to serve will firm up when chilled, so err on the sloppy side.
1 tsp ground cumin
½ tsp paprika Refrigerate in a sealed container for up to 3 days, and serve
sea salt with a swirl of extra virgin olive oil, a dollop of caramelised
¼ cup caramelised onions onions and a sprinkle of parsley or coriander, if desired. I also
(see p228) to serve (optional) like a good sprinkling of dukkah (see p233) on mine.
chopped parsley or coriander
(cilantro) leaves to serve
(optional)

Work it your way
Traditionalists will be
throwing their hands in the air
but I like to mix things up by
adding (or substituting) one or
more of the following:

Ground turmeric Chilli flakes
Ground coriander A swirl of chilli oil
Crumbled feta Roasted pumpkin or beetroot
Drained sun-dried tomatoes (beets)
(stored in oil) Toasted cumin seeds
Roasted capsicum (bell pepper) Toasted fennel seeds

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