Slow Cooked Hummus (AKA Chickpea Ful) with Mint and Lemon Oil.
Tuesday, July 26, 2016
To my surprise, this wasn't much of a challenge at all. In fact, it takes half the ingredients and half the dish washing (it doesn't even require a food processor!!!) and it's double as good as any hummus you've had in your life. That may be a bold statement but it's a promise.
This is a definite keeper. See for yourself!
Slow Cooked Hummus (AKA Chickpea Ful)
with Mint and Lemon Oil.
YOU WILL NEED:
1 600G JAR CHICKPEAS (EL NAVARRICO WORKS BEST)
3 CLOVES GARLIC
4 BAY LEAVES
JUICE OF 1 LEMON
SEA SALT AND PEPPER
1/2 CUP WATER
1 TSP CUMIN
1 BIG HANDFUL FRESH MINT
JUICE OF 1/2 LEMON
1 TSP OLIVE OILA PINCH OF CHILLI FLAKES
Finely chop the garlic cloves. In a medium pot, cook them in a tablespoon of olive oil on a very heat until softened. Add the bay leaves while they cook. (Reserve a tablespoon or two of chickpeas for garnishing later).
Once the garlic has softened, drain and rinse the chickpeas and add them to the pot. Add the lemon juice, cumin a pinch of salt with the water and a quarter of a cup of olive oil.
Cover the pot and leave on the lowest heat possible for 45 minutes to an hour.
Uncover and mash the chickpeas with a spatula or potato masher. It should be pretty smooth with a few whole/slightly crushed chickpeas left. If it's looking dry add a little more olive oil. Cover again and leave to cook for another 10 minutes on low heat.
Make the mint and lemon oil by finely chopping the mint leaves and combining it with the lemon juice and olive oil.
To serve, warm some pita bread in the oven. Pour the hummus into a bowl, top with the mint oil, the remaining chickpeas and a pinch of chilli flakes.
Enjoy immediately whilst it's still warm!*
*You can make the hummus a couple of hours in advance, keeping it on a low heat and adding a little bit of water or olive oil if it dries out.