To mark International Hummus Day on 13 May, we’re showing off just how versatile (and healthy) the humble chickpea can be.
Hummus with almond crunch
Serves 6 As A Snack • Total Time 15-20 Min
Ingredients
FOR THE HUMMUS
2 cans chickpeas, drained
2 Tbsp olive oil
2 tsp tahini
1 clove garlic
1 lemon, juiced
Salt and milled black pepper
FOR THE ALMOND CRUNCH
Handful almonds, roasted
A few sprigs fresh coriander
1 lemon, zested
1 tsp pink peppercorns (optional)
Method
- Add chickpeas to boiling salted water.
- Boil for 10-12 minutes, drain and rinse. Set aside to cool slightly.
- Blitz chickpeas, olive oil, tahini, garlic and lemon juice until smooth. Season.
- In a pestle and mortar, grind almonds, coriander, zest and peppercorns, if using, and set aside.
- Spread hummus over a serving platter and scatter with almond topping.
ON THE SIDE: AQUAFABA
Aquafaba is the water which chickpeas have been cooked in, the same gummy liquid that surrounds them in the can. It has the consistency of egg white and, in some cases, can be used in their place. Yes, even in something as delicate as a meringue! One can of chickpeas contains about ½ cup aquafaba. The rule of thumb is that 2 Tbsp of aquafaba is the same as one egg white. Here’s how to whip it up:
STEP 1: Drain chickpeas and reserve liquid.
STEP 2 :Add an extra 3 Tbsp of sugar to help mask the subtle chickpea flavour.
STEP 3 :Whisk liquid until stiff peaks form. Gradually add castor sugar while whisking until glossy and doubled in size.
STEP 4 :Transfer mixture to a piping bag to make meringue kisses or mini pavlovas.
Golden curried chickpea fritters
Serves 4 • Total Time 20-25 Min
Ingredients
2 cans brown lentils, drained and rinsed
2 cans chickpeas, drained and rinsed
1 onion, chopped
2 tsp ginger and garlic paste
2 tsp medium curry powder
2 tsp ground cumin
1 tsp turmeric
1 tsp chilli flakes
2 lemons, zested
2 eggs, whisked
Salt and milled black pepper
Vegetable oil, for frying
125g tenderstem broccoli
300g baby spinach
2 red onions, cut into eighths
Plain yoghurt for serving
Fresh herbs for serving
Method
- Preheat oven to 180°C.
- Spread lentils and chickpeas onto a greased baking tray and roast for 8-10 minutes. Set aside.
- Pulse chickpeas, lentils, onion, ginger and garlic paste, spices and lemon zest in a blender to form a chunky mixture.
- Add eggs and mix until combined. Season well.
- Heat oil in a large pan and shape mixture into 12-15 fritters.
- Shallow-fry fritters in batches for about 6 minutes or until golden and cooked through. Drain on kitchen paper and season with salt.
- In a separate pan, heat a glug of oil and flash fry broccoli, spinach and red onion over high heat until tender. Set aside.
- Serve fritters with greens, dollops of plain yoghurt and fresh herbs.
ON THE SIDE: HUMMUS HACKS
- Boiling chickpeas before blitzing softens them, making sure you use less oil and have especially silky hummus.
- Can’t find tahini? Swap out for smooth peanut butter and an extra squeeze of lemon juice.
- Save the chickpea liquid to use instead of eggs in omelettes, cakes or even meringues (see the Hummus with crunch recipe to find out how).
Chickpea avo and tomato salad
Serves 4. Total Time 35-40 Min
Ingredients
FOR THE CHICKPEAS
2 cans chickpeas, drained
2 Tbsp olive oil
1 tsp smoked or regular paprika
½ tsp ground cumin
1 tsp garam masala
Salt and milled black pepper
FOR THE TOMATOES
200g mini plum tomatoes, quartered
3 Tbsp olive oil
1 clove garlic, grated
Handful fresh parsley or coriander, chopped
1 lemon, zested and juiced
Method
- Preheat oven to 200°C.
- Toss chickpeas with olive oil, paprika, cumin, garam masala and season well.
- Spread on a baking tray and roast for 20-25 minutes or until crispy.
- Toss tomatoes, olive oil, garlic, herbs, zest and lemon juice in a bowl. Season and set aside for 15 minutes.
- Arrange avocado and marinated tomatoes on a platter and top with CHEF’S TIP crispy chickpeas. These roasted and
- Serve scattered with basil spiced chickpeas make and drizzle with a squeeze for a delicious healthy of lemon juice. snack, too .
