Simon's Hummus Two Ways

---

EVERYDAY HUMMUS #1

PREP TIME 5 minutes
COOK TIME 5 minutes
SERVES 6-8

INGREDIENTS

1 can chickpeas, drained and rinsed
1 tbsp tahini
1 heaped tsp cumin
½ garlic clove, crushed
Juice of ½ a lemon
Pinch of Tasman sea salt
½ cup Pukara olive oil

METHOD

Step 1
In a food processor add chickpeas, tahini, cumin, garlic, lemon juice and salt. Blitz together and gradually add in the olive oil.

SIMON’S 24 HOUR HUMMUS #2

PREP TIME 24 hours
COOK TIME 2-3 hours
SERVES 6-8

INGREDIENTS

1 ½ cup chickpeas, soaked overnight in cold water
1 ½ tsp cumin seeds
Juice of ½ a lemon
½ garlic clove, crushed
Pinch of Tasman sea salt
1 tbsp tahini
½ cup Pukara olive oil
1-2 tbsp iced water
Paprika, to serve

METHOD

Step 1
Boil chickpeas in a pot for 2 ½ hours. Once cooked, drain and let cool. Remove skin from the chickpeas.

Step 2
Toast cumin seeds in a pan for 1 to 2 minutes or until fragrant. Add to a pestle and mortar and grind into a powder.

Step 3
In a food processor add chickpeas, lemon juice, garlic, cumin, salt, tahini and ice water. Blitz together, while gradually adding in the olive oil.

To serve, top with olive oil and ground paprika.