Kitchen Craft Episode 20: How to make hummus

• Preparation: 15 minutes
• Cooking time: 5 minutes

• 2 X 400 g tins canned chickpeas
• 2 cloves garlic, crushed
• 2 T unsalted, unsweetened peanut butter
• 1 lemon, juiced, extra for seasoning
• ½ cup extra virgin olive oil, extra if needed
• Salt to taste
• 2 ice cubes

For the garlicky chickpeas:

• 4 T extra virgin olive oil
• 1 can chickpeas
• 2 cloves of garlic, smashed
• 2 t sumac
• 2 t paprika
• Salt to taste

 

For the topping:

• Crispy onion sprinkle
• Parsley, roughly chopped, to garnish
• Toasted sesame seeds

To serve:

• Mini cucumbers
• Baby veggies
• Garlic naan, toasted

FOR THE HUMMUS:

1. Add the chickpeas to a colander and rinse with cold water, draining off any excess water. Add the chickpeas to a blender along with the garlic, peanut butter, lemon juice, olive oil and salt. You can season the hummus at the end of preparation, so go lightly in the beginning.
2. Begin blending until a chunky hummus forms, continue blending until the mixture becomes light in colour and smooth in texture. To prevent the blender from overheating the chickpeas, add the ice cubes one at a time; this will cool down the mixture and make it creamier.

FOR THE GARLICKY CHICKPEAS:

1. Heat the olive oil over a medium heat. Add the chickpeas and garlic and begin to simmer. Once the garlic becomes fragrant, add the sumac and paprika and toast in the pan as the chickpeas begin to pop. Season with salt to taste.
2. If the chickpeas begin popping too wildly, simply add a lid on the pan.
3. Remove from the heat when the garlic has turned golden.

TO SERVE:

1. Spread the hummus on a large platter. Spoon over the garlicky chickpeas and drizzle over the flavoured oil.
2. Squeeze over extra lemon juice, sprinkle with the crispy onions bits, and finish with the parsley and toasted sesame seeds.
3. Serve with mini cucumbers, baby veggies and garlic naan breads.

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