Everyone loves this delicious Middle Eastern dip. Eat it with home-made flatbread or pita, if you are feeling lazy.
Serves 6-8 as a snack
Ingredients
125g dry chickpeas or one 400g tin (miss out step 1 and 2 if using a tin)
1 strip Clearspring Kombu
1.5tbsp Clearspring Extra Virgin Olive Oil
1 cloves garlic
2tsp Clearspring Sesame Oil
Juice of 1/2 - 1 lemon
1tbsp toasted sesame seeds
40-50ml water
Clearspring Traditional Sea Salt to taste
Method
- Soak the chickpeas overnight in cold water.
- Drain the chickpeas and put them into a pan with the kombu strip and enough cold water to cover. Cook the chickpeas for 45 minutes approximately or until softened.
- Strain the chickpeas and put them into a food processor with the rest of the ingredients. Blend to a rough paste. If it is too thick, add a little more water.
- Serve drizzled with a little Clearspring Organic Tunisian Extra Virgin Olive Oil and paprika.
Tip
Cooking pulses with kombu reduces the cooking time at the same time as adding a little extra umami to the dish.
Variations
You can also try blending fresh spinach, roasted peppers or toasted cumin seeds with your hummus for a bit of added flavour. Alternatively sprinkle a little dukka on top.
