Hot + Cold Hummus
Hot + Cold Hummus
This recipe takes your hummus to the next level. The special trick is to keep the beans in the fridge before using them, it's well known that using icy water with tahini helps both bring out the bright colour and naturally thicken the tahini.
1 tablespoon of Olive Oil
1 heaped teaspoon of cumin
1 x 325g jar of Queen Chickpeas, drained
1 jar of fridge-cold Bold Bean Co chickpeas
2 big cloves of garlic, crushed
Juice of 1 lemon
6 tablespoons of Tahini (We like Belazu's)
Drizzle of Extra Virgin Olive Oil
extra cumin, if desired
For the Hot Crispy Chickpeas
For the Cold Hummus
For the Crispy Chickpeas
Set the oven to 220 degrees. Drain your Queen Chickpeas and pat dry with a kitchen towel to remove as much moisture as you can. Put them in a tray and rub them with the cumin and olive oil. You can add a pinch of salt here but remember the beans have already been seasoned so you won't need much. Put in the oven for 20 minutes or until bursting and crispy.
For the cold hummus
Crush the garlic and squeeze the lemon into a food processor or a nutribullet. Add the 6 tablespoons of tahini. Open your jar of fridge-cold Bold Bean Co chickpeas and drain the first teaspoon of water off the top (if you're using thick tahini, however, you may want to keep this bean stock in the hummus). Chuck in the whole jar of chickpeas with the rest of the bean stock (3 tablespoons roughly) and blend with a pinch of sea salt.
Taste the hummus, does it need more salt? Does it need more lemon? Adjust to taste.
Put the creamy, smooth hummus onto a plate and drizzle with some olive oil. Top with the crispy chickpeas straight out of the oven and hear them sizzle. Top with extra cumin if desired. ENJOY.
This is our ULTIMATE hummus recipe. Enjoy folks.