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.

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