Spicy Hummus
Ingredients
-
Dried chickpeas
150g
-
Baking soda
1 tsp
-
Water
1.5L
-
Tahini
120g
-
Lemon Juice
1/2
-
Candied garlic
4
-
Olive oil
-
Salt
-
-
Toppings
-
Fennel
-
Cherry tomatoes
4
-
Cucumber
1/4
-
Red Pepper
1/2
-
Zaatar
1 tsp
-
Chili Flakes
1 tsp
The day before, soak the chickpeas in a large bowl of water and leave overnight.
The next day, drain the chickpeas and place in a saucepan over medium heat with the bicarbonate of soda.
Cook for a few minutes, stirring constantly. Add a little water until covered and bring to the boil.
Cook the chickpeas for 20-30 minutes over a medium-low heat until their skins begin to peel off. Once very tender, remove from the heat and drain the chickpeas.
Place the chickpeas in a food processor and add the candied garlic, tahini, lemon juice, salt and dehydrated Green Kampot Pepper and blend until creamy, adding a little water.
Cut all the vegetables into small cubes. Add them to a bowl with the olive oil, salt and Kampot black pepper. Pour over the hummus, sprinkle with zaatar and Crushed Chilli Trio.
Serve with pita bread and olive oil.
Notes: You can also use canned chickpeas to make your hummus, if so, skip the first few steps and place the drained canned chickpeas in the food processor. The result will not be as creamy.
