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From our kitchen Hummus Bowl
"Having a great hummus recipe up your sleeve is a very good thing. Using some of the chickpea water gives this one a nice lightness to it that balances with the richness from the tahini and chickpeas. The crispy chickpeas add another layer of flavour and a great texture, and the leftovers are an excellent addition to salads."
Recipe, photography and introduction by Harriet Davidson
Ingredients
1 tin chickpeas
1/3 cup aquafaba (soaking water from the chickpeas)
1 clove garlic
2 tsp cumin
1/2 tsp paprika
1 tsp salt
1 tbsp tahini
Juice of half a lemon
3 tbsp olive oil
Parsley
CRISPY CHICK PEAS
1 tin chickpeas
1 tsp turmeric
1/2 tsp paprika
1 tsp cumin seeds
1 tsp ground cumin
1 tsp ground coriander
Salt and pepper
2 tbsp olive oil
Method
For the chickpeas, preheat the oven to 200C. Combine all the spices and olive oil in a bowl and mix to form a paste-like consistency. Add in a tin of chickpeas and stir to coat them in the spice mix. Pour these out on to a baking tray large enough for them to be in a single layer. Place in the oven for 20 minutes, or until chickpeas are crispy, giving the tray a shake half way through cooking.
For the hummus, place garlic clove and aquafaba into a high-speed blender and blend until aquafaba forms a foam, similar to meringue, and the garlic is minced. Add in chickpeas, cumin, paprika, tahini, lemon juice and salt and blend to combine before adding in the olive oil. Blend until smooth. Taste the hummus and adjust any seasoning – you may want to add in more cumin or need to drizzle in more olive oil to get it to that creamy consistency.
To serve, place hummus in Styleware bowl, sprinkle with paprika and top with crispy chickpeas before giving the bowl a good drizzle of olive oil and sprinkling with chopped fresh parsley.
