House-made hummus with warm chickpea and coriander salad

AT A GLANCE

  • Serves 4 people

  • 1 tbsp extra-virgin olive oil
  • 2 tsp lemon juice
  • 1 cup (loosely packed) coriander
  • ¼ white onion, finely diced
  • 20 gm (1 tbsp) tahini
  • To serve: ground Kashmiri chilli (see note) and sumac
  •  
  • Hummus
  • 300 gm dried chickpeas, soaked overnight in cold water, drained
  • 150 ml extra-virgin olive oil
  • 100 ml milk
  • 90 gm tahini
  • 6 garlic cloves, crushed with ½ tsp sea salt
  • Juice of 2 lemons
  • 2 tsp ground cumin
01   For hummus, cover chickpeas generously with cold water in a large saucepan, bring to the boil over medium-high heat and cook until tender (20-25 minutes). Drain (reserve 300ml cooking liquid), rinse under cold running water and discard any loose skins. Transfer to a food processor (reserve 80gm for salad), add remaining ingredients and process until smooth (3-5 minutes), adding reserved cooking liquid to thin to a smooth purée. Season to taste and refrigerate until required.
02   Transfer reserved chickpeas to a small saucepan, warm over low heat (1-2 minutes), add oil and lemon juice, season to taste. Combine in a bowl with coriander and onion, toss to combine.
03   Spread hummus on a serving plate, scatter with salad, dollop with tahini, scatter with Kashmiri chilli and sumac and serve.
Note Kashmiri chilli is available from Herbie’s Spices.

This recipe is from the January 2012 issue of Australian Gourmet Traveller.

Recipe:

ROBERT MARCHETTI, NEILD AVENUE, NSW

Photography:

PRUE ROSCOE

Styling:

EMMA KNOWLES

Drinking Suggestion:

2011 KRINKLEWOOD FRANCESCA ROSÉ, HUNTER VALLEY, NSW. , suggested by MAURICE TERZINI & ROBERT MARCHETTI

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