The idea for this very different hummus took root when I saw a
recipe for Marinated Chickpea Sandwiches on another blog Love & Olive Oil and I really liked the combination of flavours, but I took it in a bit of a different direction and boy is it good.
The chickpeas cooking with the vegetables and rosemary filled the kitchen with the most wonderful aroma.
The preserved lemon adds an unexpected brightness to the hummus and the chipotle flake gives it a great kick.
Marinated Chickpea Hummus with Lemon
Salting legumes in the initial cooking causes them to toughen – leave the adding of salt and acidic ingredients until they are cooked.
Reserve the cooking liquid and use as a vegetable stock for soups or to cook vegetables – it is too flavoursome to throwaway.
Makes about 2 cups
1 cup dried chickpeas, soaked overnight
1 medium carrot, sliced
1 small onion, quartered
1 stick celery, sliced
2 sprigs rosemary
1 medium red onion, diced
½ cup white wine vinegar
1 clove garlic, finely chopped
¼ tsp Orcona Chipotle Flake
½ cup chopped flat-leaf parsley
1 lemon – zest grated, juiced to give 2 tbsp
½ preserved lemon, skin finely chopped
shredded preserved lemon skin, to garnish
chopped flat-leaf parsley, to garnish
1 Drain chickpeas and set aside.
2 Place 2 tbsp olive oil, carrot, onion and celery in a heavy-based saucepan over a medium heat, cover and cook, stirring
occasionally, for 15 minutes or until vegetables start to soften.
3 Add chickpeas and rosemary and toss to combine all
ingredient. Add enough water to cover by about 2.5cm. Bring to the boil, then reduce heat, cover and simmer for 1-1½ hours or until chickpeas are tender. Remove pan from heat and set aside to cool. Drain chickpeas – reserve cooking liquid for another use. Discard rosemary stalks – the leaves will have fallen off the stalks that’s fine they get mixed into the hummus later.
4 Place onion and vinegar in a small bowl and set aside to stand for 15 minutes. Drain onion and add to chickpeas. Transfer chickpea mixture to a non-reactive bowl, add garlic, parsley, lemon zest and juice and ½ cup olive oil and toss to combine. Cover and marinate in the refrigerator for at least 1 hour or up to 2 days – toss mixture from time to time.
5 Transfer chickpea mixture to a food processor, add
preserved lemon skin and process until smooth and creamy. Season to taste with salt and pepper.
6 To serve, spoon into a serving bowl and scatter with
shredded preserved lemon skin and chopped parsley.
Happy cooking and eating.
Recipe by Rachel Blackmore
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