 |
| Hummus dip served with flat breads |
Ingredients
- 2 cups dried chickpeas
- 3 tablespoons extra virgin olive oil
- 3 tablespoons sesame paste
- 3 tablespoons lime juice
- 2 cloves garlic, crushed
- iodised salt
Method
Soak the chickpeas overnight. Rinse and place in a large saucepan, cover with water and bring to the boil. Remove any scum that floats to the top. Turn heat down, cover with the lid and simmer for an hour or until the chickpeas are tender. Remove saucepan and drain the liquid into another bowl. Measure out 400 g of the chickpeas and place in a blender; the remainder can be kept for some other use. Place the rest of the ingredients, including 2 – 3 tablespoons of the liquid in which the chickpeas were cooked in the blender, and process.
Optional: drizzle with olive oil before serving.
SESAME PASTE
½ cup sesame seeds
Place sesame seeds in a non-stick frypan and dry roast, shaking the pan to distribute the seeds evenly until they are golden brown. Pour onto a plate to cool. Grind in a spice grinder or use a pestle and mortar.
TOMATO RELISH
1 jar (250 g) tomato relish
2 – 3 tablespoons sour cream
Empty the tomato relish into a bowl. Fold in the sour cream and place in the fridge until needed.
