Suzelle

The Mas­ter of DIY ... Who showed us that any­one can do any­thing from scratch.

Women's Health (South Africa) - - THESE FIVE SOUTH AFRICAN WOMEN ARE DOING AMAZING T -

The Best Hum­mus Recipe

250g dried chick­peas, rinsed and soaked in dou­ble their vol­ume of wa­ter overnight 1 tsp bi­car­bon­ate of soda 2 tsp cu­min seeds 1 scant cup light tahini paste (scant is a fancy word for just less than a cup) 1 gar­lic clove Juice from 1 lemon (about 4 tbsp) 1½ tsp salt 100ml ice-cold wa­ter Olive oil, to serve 1. Drain the soaked chick­peas and place in a medium pot over medium heat. Add the bi­carb and stir con­stantly for about three min­utes. I don’t know what this does, but trust me it works. Maybe it is sci­ence. 2. Add 1.5 litres of wa­ter and bring to the boil. Skim the foam and chick­pea skins that float to the sur­face. The cook­ing time will vary de­pend­ing on your chick­peas so check them af­ter 20 min­utes. They should break apart eas­ily when squeezed be­tween your fin­gers. They can take up to 45 min­utes to cook. 3. Mean­while, place a small pan on a medium to high heat. Add your cu­min seeds and toast them for about three to five min­utes or un­til they smell fra­grant. Grind them into a pow­der us­ing a pes­tle and mor­tar. (You can also just use al­ready ground cu­min.) 4. Drain your chick­peas and place them in a food pro­ces­sor along with the tahini, gar­lic, lemon juice, cu­min and salt. Process un­til nice and smooth, scrap­ing down the sides with a spat­ula. 5. With the mo­tor still run­ning, driz­zle in your iced-cold wa­ter un­til you get a re­ally smooth, creamy con­sis­tency. Keep go­ing for a few min­utes. Taste and ad­just the sea­son­ing. Al­low to set­tle for about 30 min­utes be­fore serv­ing with a driz­zle of olive oil.

RECIPES BY SUZELLE DIY (JACANA), R280.

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