Tuesday, 12 July 2011

Basil Hummus

Chickpeas (dried or canned), garlic, sesame seeds, salt, basil leaves, basil oil, pine nuts
1) If you are using dried chickpeas leave them to soak in cold water for a minimum of 6 hours (ideally 10-12) and cook them for 1 1/2 hours, changing the water frequently to avoid a bitter aftertaste.

2) If using canned chickpeas drain them and rinse well with cold water. It's entirely your choice whether you shell the chickpeas first - personally I prefer a bit of texture!

3) Place your cooked / canned chickpeas into a blender or mortar and pestle along with two tablespoons of water and pulse. Add two tablespoons of water and pulse thoroughly

4) Finely slice a good handful of fresh basil leaves and add to a mortar bowl. Sautee 1 clove of garlic in basil oil and add to the mortar bowl along with a pinch of salt and a handful of pine nuts.
Grind thoroughly and stir into the hummus.

I served this with marinated olives (for the love of Bowie don't buy pitted olives, especially not soaked in brine, they're the flavour and texture of rubber! Buy whole ones and pit them right before eating them) and Fudge's cheese straws with black pepper and mature cheddar.

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