HOORAY!! WE ARE OPEN 10-5pm DAILY

Harriet Olive makes Hummus with Spiced, Crispy Chickpeas - for made + more

Hummus with spiced, crispy chickpeas

made by Harriet Olive

@harriet.olive

 

This is my go-to hummus recipe that I make at least once a week, and almost always have a jar of in the fridge. An addition to salads, a bowl with left over roast vegetables, a little snack with a crunchy carrot, a dip for a Middle Eastern inspired dinner with grilled eggplant, falafel and flat bread, I find it to be one of the best things to have in the kitchen. The same goes for the crispy chickpeas – a wonderful thing to spice up a salad with or to have on their own a snack. This recipe makes more than you need for the hummus so store the extras in an airtight container for a few days.

 

Using a bit of the water that the chickpeas have been soaking in makes for a fluffy, smooth hummus and is a life-changing move. Adjust the seasoning to your liking – I might go a little heavier on the tahini and add in another pinch of salt at the end. Serve it on its own with crunchy bread or raw vegetables, or as part of a larger meal.

 

WHAT TO SOURCE

  Hummus

1 tin chickpeas

1/3 cup aquafaba (soaking water from the chickpeas)

1 clove garlic

2 tsp cumin

½ tsp paprika

1 tsp salt

1 tbsp tahini

Juice of half a lemon

3 tbsp olive oil

 

    Crispy chickpeas

1 tin chickpeas

1 tsp turmeric

½ tsp paprika

1 tsp cumin seeds

1 tsp ground cumin

1 tsp ground coriander

Salt and pepper

2 tbsp olive oil

 

 

HOW TO

 

For the chickpeas, preheat the oven to 200C. Combine all the spices and olive oil in a bowl and mix to form a paste-like consistency. Add in a tin of chickpeas and stir to coat them in the spice mix. Pour these out on to a baking tray large enough for them not to be on top of each other. Use a spatula to get all of those lovely spices from the bowl onto the chickpeas. Place in the oven for 20 minutes, or until chickpeas are crispy, giving the tray a shake half way through cooking.

 

For the hummus, place garlic clove and aquafaba into a high-speed blender and blend until aquafaba forms a foam, similar to meringue, and the garlic is minced. Add in chickpeas, cumin, paprika, tahini, lemon juice and salt and blend to combine before adding in the olive oil. Blend until smooth. Taste the hummus and adjust any seasoning – you might want to add in more cumin or need to drizzle in more olive oil to get it to that creamy consistency.

 

To serve, place hummus in bowl, sprinkle with paprika and top with crispy chickpeas before giving the bowl a good drizzle of olive oil.

 

Love Harriet

 

Leave a comment

Please note, comments must be approved before they are published