Begin this recipe a day in advance. It makes more hummus than needed, but it keeps well in the fridge for 3-4 days.
|500 g||dried chickpeas|
|2 tsp||bi carb soda|
|4 tbsp||olive oil|
|1/2 tsp||smoky paprika|
|4 tbsp||hemp seed oil|
|1||small pomegranate, seeds removed|
|2 tbsp||hemp seeds|
|100 g||marinated feta|
|1/2 cup||mint, leaves torn|
|1/2 cup||dill, picked|
Soak the chickpeas at room temperature, well covered, in cold water and 1 tsp of bi carb soda overnight.
The next day, drain the chickepeas and place in a large saucepan. Cover with cold water and the last 1 tsp bicarb.
Bring to the boil then turn down and simmer for 1 – 1.5 hours or until very soft. Top up with water if needed.
Strain, reserving approx. 500ml of cooking liquid and 1 cup of the chickpeas.
While hot, blend in batches with the tahini, olive oil, seasoning and enough reserved cooking liquid to make it smooth and creamy.
Transfer each batch into a bowl as you go and once finished blending add the garlic and lemon juice and whisk to thoroughly mix in. Taste and adjust seasoning. It may need more salt, lemon or garlic. Set aside.
Preheat oven to 180 degrees celcius.
Toss the remaining chickpeas with 2 tbsp olive oil, paprika and salt. Bake on a tray lined with baking paper for 15 – 20 minutes, until crisp. Set aside. On a separate tray roast the almonds for 10 minutes then roughly crush.
Spread the hummus out over a large platter or individual plates. Drizzle with the rhemp seed oil, za’atar and a good squeeze of lemon. Scatter the hemp seeds, crushed almonds, pomegranate seeds, sliced onion, feta and herbs over the hummus then finish with the roast chickpeas. Serve with bread or crudités.