Recipe: Loaded Hummus
Ilse van der Merwe, author of the new cookbook Cape Mediterranean, cites Yotam Ottolenghi as the inspiration behind this loaded hummus recipe.
'I am a huge fan of Yotam Ottolenghi, the famous British-Israeli restaurateur and food writer,' writes Ilse van der Merwe in her new cookbook Cape Mediterranean: The Way We Love To Eat. 'His recipe for hummus in his award-winning cookbook Jerusalem changed the way I eat and serve hummus: he processes his hummus until it is super-smooth and creamy, then tops it with chopped olives, parsley, roasted pine nuts and olive oil. It is simply dreamy – this simple yet opulent dip, spread out wide on a shallow dish. Making hummus from raw chickpeas is, in my opinion, far superior to using canned chickpeas. Once you’ve seen and tasted the results, you’ll agree that it is truly worth the extra time it takes to make.'
Van der Merwe's loaded hummus recipe is all you need for a simple meal or informal starter, especially when served with one of her delicious flatbreads (find the flatbread recipe here). It's important to note that the chickpeas used in this loaded hummus recipe require a few hours of soaking, so start the previous day if you want to make it for lunch.
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- 250g uncooked organic chickpeas
- 10ml bicarbonate of soda
- 125ml freshly squeezed lemon juice
- 30ml extra virgin olive oil, plus extra for drizzling
- 1 clove garlic, finely grated
- 80ml tahini (sesame paste)
- 1ml ground cumin
- Salt, to taste
- 60-125ml cold water
- 125ml kalamata olives, pitted and chopped
- A generous handful fresh Italian parsley, finely chopped
- 30ml pine nuts, roasted in a dry pan
Place the chickpeas and 5ml bicarbonate of soda in a ceramic bowl and cover with water to a level of about 5cm above the chickpeas. Soak for at least 3 hours, but preferably overnight.
Drain and rinse the chickpeas, then transfer to a medium-sized pot. Add the remaining bicarbonate of soda and cover with fresh water to the same level as before. Bring to a boil, then simmer until the chickpeas are tender and almost falling apart, skimming off any foam from the surface.
Transfer the cooked chickpeas to a food processor (or better yet, a power blender) along with the lemon juice, olive oil, garlic, tahini, cumin and some salt. Process to a fine, creamy purée, adding enough cold water to loosen it up and get a really smooth result – the magic is all in the texture. Taste and adjust the seasoning, if necessary.
Store in the fridge until ready to serve – it needs some time to rest and for the flavours to develop, so it’s best to make ahead. Serve at room temperature (give it a good stir before plating) on a shallow wide plate, topped with chopped olives, parsley and roasted pine nuts with a generous drizzle of olive oil and some crusty bread on the side. The hummus will keep well in the fridge for at least four days.
Serves a crowd