Like Tom, Sarah loves hummus, so she was delighted to put this recipe together for Tom's next degustation.
Serves: 4-6
INGREDIENTS
2 cups uncooked chickpeas
1 teaspoon baking soda
1 1/3 cups tahini
½ cup lemon juice
Finely grated zest of 1 lemon
1/3 cup extra virgin olive oil
3 teaspoons sea salt
6 cloves garlic, peeled
3 teaspoons ground cumin
1 teaspoon toasted cumin seeds
6 tablespoons iced water
To serve:
Sumac
Finely chopped parsley
Extra virgin olive oil
METHOD
Put the chickpeas in a big pot, add enough water to come 8cm above the level of the chickpeas, cover, and soak over-night. The next day drain, cover with water, add baking soda, and cook for 35 -40 minutes until soft, skimming off any scum that rises to the surface in the first 15 minutes. Drain and leave to cool slightly. Put everything except the water in a food processor and whiz to a thick paste. Add the water and process further until silky smooth. Serve with a good drizzle of extra virgin olive oil and a sprinkling of sumac and parsley.
We served the hummus alongside oven roasted eggplant, asparagus, red onion, kumara, capsicum and vine tomatoes. If doing the same, drizzle your vegetables well with olive oil and season with plenty of sea salt and black pepper. Cumin seeds make a nice addition too. Roast at 180˚C fanbake to cook.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.