HOMEMADE HUMMUS WITH BRAAIED PITA SHARDS
I can’t imagine a world without HUMMUS. You can make it the traditional way and soak the chickpeas overnight and then cook them, but thanks to modern convenience, you can make a pretty good hummus from a can.
SERVES 6
FOR THE HUMMUS
1 can (400 g) chickpeas in water
1 clove garlic, peeled
Juice of 1 - 2 lemons
1 tsp sea salt, plus more to season
½ cup tahini
6 Tbsp ice-cold water
½ tsp ground cumin
Extra virgin olive oil
FOR THE PITA SHARDS
3 pita breads, sliced open
Olive oil for brushing
1. Place the chickpeas in a food processor and process until you have a paste. With the motor running, add the garlic, juice of 1 lemon, sea salt and tahini and then slowly add the ice-cold water. Keep on processing the mixture for at least 5 minutes until you have a very smooth paste.
2. Add more water if you prefer a thinner consistency. Taste and season with salt and more lemon juice if required.
3. Spoon the hummus into a shallow bowl, make a well in the centre, sprinkle with the ground cumin and drizzle liberally with olive oil.
4. Brush the rounds of pita bread with some olive oil and toast over medium-high heat until dry and crisp. Remove from the heat, break into pieces and serve with the hummus.