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
3 tbsp olive oil
Salt to taste

Artichoke & Poblano topping

1 jar of grilled artichokes (Caramia brand, or your favorite)
1 poblano pepper
1 tbsp Aleppo pepper
zest of one lemon
1/3 cup olive oil
Salt to taste
Dukkah to serve (recipe in my cookbook)
Chopped fresh cilantro

For the 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 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.

For the artichoke topping

Step 1

Place the poblano pepper directly over the fire flame of your stove, and turn it to burn all its skin.

Step 2

Peel the poblano under running water, remove the seeds and cut it into small squares.

Step 3

Strain the grilled artichokes from the jar, and place them in a bowl. Add the chopped poblano, aleppo pepper, lemon zest and salt.

Step 4

Heat the olive oil and pour it over the artichoke mixture. Stir well.

Serve the hummus on a plate, place the artichoke topping on top, sprinkle some dukkah, and chopped cilantro.