Ingredients
Hummus
14 oz dried chickpeas
2 tsp baking soda
3 juiced lemons (and the zest of one of them)
3/4 cup tahini
1 tsp cumin and coriander seeds (toasted and ground)
1 1/2 cup of water (more o less to taste)*
3 tbsp olive oil
Salt to taste (I love maras salt or Redmond real salt)
Tomato & Olives Topping
Olive oil
12 oz grape tomatoes
16 whole Peruvian Botija olives
2 large shallots chopped
10 cloves of garlic, minced
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fenugreek seeds
3 roasted peppers
2 tsp smoked paprika
1/3-1/2 cup of water*
Chopped fresh mint to serve
Gluten-Free, Dairy-Free Organic Pita Breads
*I always try to use filtered water to cook. This is the pitcher I use.
Directions
Hummus
Step 1
Soak the chickpeas overnight. In the morning, drain and rinse with clean water.
Step 2
Place the chickpeas in a pot and cover them with plenty of water, add 2 tsp of baking soda and cook (removing any floating foam with a slotted spoon) until they are very soft.
Step 3
In a skillet (I love cast-iron) without oil, toast 3 tablespoons of cumin seeds and 3 tablespoons of coriander seeds. When they begin to develop their aromas, remove them and let them cool. Place in a spice grinder and grind to powder.
Step 4
Strain the chickpeas and add them to the blender, add the juice of 3 lemons and the zest of one of them, add the tahini, 1 tsp of the toasted and ground seed mix (save the rest in a jar for other preparations), salt to taste, water and olive oil. With the help of the blender's tamper, blend until very creamy. If necessary, add more water until you have the consistency you like best.
Tomato & Olives Topping
Step 1
In a small skillet add extra virgin olive oil. Once hot, add the garlic and chopped shallots.
Step 2
Add the cumin, coriander and fenugreek seeds until they start to pop. (Be careful, these seeds are going to attack you!)
Step 3
Add the tomatoes and roasted peppers cut into small cubes. Add the smoked paprika, whole olives, salt and let cook.
Step 4
On a plate, place the hummus and place the tomato mixture on top. Garnish with chopped fresh mint and a drizzle of olive oil.
