HUMMUS AND PICKLES
SERVES 2-3.
INGREDIENTS HUMMUS
• 2 cups dried chickpeas soaked overnight/alternatively use 2 x 400g cans of cooked chickpeas.
• ⅓ cup of tahini
• 2 cloves of garlic
• Juice of 1-2 lemons (depending on size) • Salt for seasoning • Olive oil for dressing • Paprika for decoration PICKLES
• 500ml water
• 350ml vinegar
• 2 heaped tbs salt
• 2 heaped tbs sugar
• 2 garlic cloves
• 1L sterilised glass jar
• 500g turnips peeled, cut in wedges • 1 small beetroot cut in 6 wedges
METHOD HUMMUS
1. Place soaked chickpeas in salted water in a medium pot on high heat and bring to the boil, reduce to a simmer and cook until the chickpeas are soft. It’s the same process if you are using tinned chickpeas but only cook for 25 min until they are very soft. Drain and cool the chickpeas.
2. Place the chickpeas in a food processor with ¼ cup of water to help loosen the chickpeas at start of process. Add the garlic and blitz until the garlic is blended in. Add the tahini and lemon juice and combine until smooth. Season with salt. Place in an air tight container in the fridge. PICKLES
1. Boil the water, salt and sugar together until the salt and sugar are dissolved, set aside to cool.
2. Place the garlic in the bottom of the jar, alternate the turnips and the beetroot in the jar then fill jar with the vinegar and top with the cooled water mix. Set aside for five days then they are ready to eat.
To serve, place 4 -6 heaped tablespoons in a round bowl, using the back of the spoon make a well in the centre and pour 2 tablespoons of olive oil in the centre, garnish with a dusting of paprika.
Serve a small plate of pickles alongside the hummus with some pita bread, fresh tomato, cucumber and mint.