A highly talented and dedicated student, Ms.MYRIL is selected as “Chef of the Day”. She is constantly striving to master the art of cooking. Her passion for culinary excellence, coupled with her unwavering commitment to learning, has earned her this well-deserved recognition.
Ingredients
- 450 gms Chickpeas, cooked & peeled
- 25 gms Baking soda, (optional) use if peeling chickpeas
- 4 nos Garlic cloves minced
- 3 nos Ice cubes
- 100 gms Tahini
- 4 gms Kosher salt
- 1 no Lemon juice
- 25 ml Arbequina extra virgin olive oil, to serve
- 10 gms Sumac to serve
Method
- Soak the chickpeas: Place dried chickpeas in a large bowl, cover with water, and soak overnight.
- Cook the chickpeas:The next day, drain the chickpeas cover with 2 inches of water. Bring to boil over high heat, and then reduce the heat so the chickpeas are at a simmer. Simmer for 1 1/2 to 2 hours.
- Remove the skins: Add 1 1/2 teaspoons baking soda to the water with the chickpeas. Leave for a few minutes. Turn off the heat. Drain the chickpeas into a colander. While rinsing the chickpeas under running water, take a handful of chickpeas and rub them to remove the skins. Place peeled chickpeas in a bowl.
- Puree the chickpeas:Add cooked chickpeas and minced garlic to the bowl of a food processor fitted with the S-blade. Puree until a smooth, powder-like mixture forms.
- Finish the hummus:While the food processor is running, feed 2 ice cubes, tahini, salt, and lemon juice, and process for about 4 to 5 minutes. Check, and if the consistency is too thick, run the processor and slowly add a little water, until you reach the desired silky smooth consistency.
- Garnish and serve:Spread in a serving bowl and add a generous drizzle of extra virgin olive oil. Top with a few chickpeas, if you like. Sprinkle with sumac. Enjoy with warm pita wedges and your favourite veggies.