( SERVES 6 )
Hummus can be served with main dishes in place of any purée, or smear some on the bottom of your salad bowl before topping with your salad. Hummus is best served at room temperature. I've included a recipe for cooking chickpeas if that is your preference, however, using canned is just as good.
|2||Avocados, large and ripe|
|400 g||Canned chickpeas|
|1||Garlic clove, finely grated or minced|
|¼ tsp||Cumin powder|
|1 tsp||Jalapeno Tabasco|
|¼ cup||Lime juice|
|¼ cup||Extra virgin olive oil, plus extra for garnish|
|¼ cup||Toasted pumpkin seeds, or pine nuts|
|1 small bunch||Fresh Italian parsley, or coriander, picked|
Cooking your own chickpeas
- Cut avocados around the stone lengthways and twist to separate into halves. Remove stone with a spoon or by stabbing with a sharp knife and twisting it out. Place avocado flesh in a food processor along with chickpeas, garlic, cumin, Tabasco, salt, tahini and lime juice. Blitz until smooth, for about 1 minute.
- While the food processor is running, in a slow steady stream drizzle in the olive oil, taking about 1 minute. Transfer to an airtight container, cover surface with plastic wrap, and refrigerate for up to 4 days.
- To serve, allow hummus to reach room temperature then transfer to a shallow bowl. Top with toasted seeds or pine nuts and fresh herbs then drizzle with more extra virgin olive oil. Serve with pita chips or cut pita bread into triangles & bake in a preheated oven 180°C for 3-4 minutes.
- If cooking your own chickpeas, place chickpeas in a saucepan, cover with cold water and bring to the boil over a medium-high heat. Allow to simmer for 3 minutes, then strain and place in a large bowl. Sprinkle in baking powder, cover with cold water and soak overnight at room temperature.
- Strain chickpeas under cold water for 4–5 minutes. Transfer to a saucepan, cover with water and bring to a simmer over a medium heat for 1½ hours or until soft, ensuring chickpeas are covered with water whilst cooking. Strain and allow to cool.