HUMMUS
700gr soaked & cooked chickpeas
200gr tahini
300ml cooking liquid from the chickpeas
10gr flaked salt
100ml lemon
5 cloves garlic
GARNISH
4 large pine mushrooms cut into wedges
100gr cooked chickpeas
2 cloves garlic, finely sliced
1 shallot finely sliced
30gr toasted pine nuts
50 gr butter
1/2 bunch chives finely sliced
1 tspn baharat (lebanese seven spice)
1 lemon
flake salt
1 tbsp date molasses
300ml chicken stock
Black truffles
50ml olive oil
HUMMUS
Place chickpeas, tahini, garlic and half the liquid in a food processor.
Blitz on a high speed, add liquid as required for blitzing until smooth.
Once a smooth puree, add your flake salt and lemon juice
Remove from the food processor and place into an airtight container until required.
GARNISH
Place a large pan on a high heat and drizzle olive oil
Once the pan is very hot add your chickpeas and allow them to get toasted and crunchy, once they are golden brown remove from the pan and place on absorbing paper to absorb excess oil.
Place pan back on the heat, drizzle a touch of olive oil
Add shallots and garlic and sweat off.
Add pine mushrooms, baharat and sautee
Add chicken stock and bring to the boil
Allow this to boil hard then add the date molasses and butter
Allow this to boil and reduce by half, once looking glossy remove from the heat.
Add your pine nuts,chives and season with salt and lemon juice as required, mix well.
Add your chickpeas last to avoid getting soggy, spoon over the humus and shave truffles over the top and enjoy.
