Hummus has become a global favourite for many. There’s even an International World Hummus Day on the 13th May! In this recipe we’ve used native, indigenous spices to give this traditional dish an Australian twist!
Photo by Nicholas Barbaros on Unsplash
Ingredients
1 cup organic chickpeas
2 tsp baking soda*
1 tbsp + 1 tsp pink lake salt
4 cloves garlic
1/4 cup lemon juice
2/3 cup tahini
1/2 cup extra virgin olive oil
2 tbsp lemon myrtle powder
1/2 tsp pepperberry (ground)
*We also stock this through Roving Refills
Method
Day before:
Soak dried chickpeas overnight by placing them with 1 tbsp
sea salt, 1 tsp baking soda and 4 cups of water in a large bowl
or container. Allow to soak in the fridge overnight.
The next day:
1) Drain the water from the chickpeas and rinse in cold water.
2) Boil the chickpeas together with 1 garlic clove, 1tsp salt & 1tsp baking soda for about 30-40 mins or until tender.
3) Whilst the chickpeas are cooking, puree 3 garlic cloves with the lemon juice in a food processor and allow to sit.
4) Once chickpeas are cooked, drain and keep some of the liquid aside, as well as the garlic clove and some chickpeas for garnish.
5) Add the tahini to the food processor and blend with the garlic and lemon juice. Also add about 4tbsp of the reserved chickpea water, one tablespoon at time until the tahini is smooth.
6) Add the cooked chickpeas, cooked garlic clove, olive oil,
lemon myrtle and pepperberry to the food processor. Blend until desired texture, adding more chickpea liquid and salt if needed. The hummus should be smooth and light.
Serve the hummus in a bowl with a drizzle of olive oil, a sprinkle of pepperberry and the whole chickpeas.
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