with and Roasted Chick Peas and Pine Nuts
500g dried chic peas, soaked over night in a twice their volume of cold water with 80g bicarbonate of soda (bicarb is optional, it just makes them softer) for at least 12 hours
5 cloves garlic
3tsp ground cumin
juice of 4 lemons
1000 ml olive oil ( you might need some more)
100ml tahini (optional with this recipe)
60ml olive oil
3 smashed cloves garlic
80g whole chic peas
50g pine nuts
juice of 1 lemon maybe more
sea salt and freshly ground pepper
1tsp cumin seeds
Cook the chic peas in salted water for 2 hours until tender at a low temperature.
They don’t want to be mush, but soft when you press the.
When cool enough to handle pick out the husky skins that you will see floating on the top of the water, then drain and set 80g of whole chic peas to one side
In a food processor add all the other ingredients and razz to a paste, add a little water if it’s too think or more lemon juice, but taste before hand
Taste and add more garlic, salt, lemon or pepper if you think it needs it. I think it’s more about taste and texture then following the recipe to the letter!
for the garnish
Heat up a the remaining olive oil in frying pan and and add the reserved chic peas, pine nuts, garlic and cumin seeds, fry until coloured but not so that the garlic is bitter.
Squeeze in the lemon juice and pour over the hummus