Our beloved housemate, Dominguez, one of the earth’s few Spanish vegetarians (a nation known for 100 varieties of ham and few leafy greens) was the wielder of many a vegetarian delight. As well as a mean gazpacho, Dominguez would cheerily slide his bauble fairy slippers into the kitchen to whip up tasty batches of his mamma’s signature dip: Hummus. It was chickpea gold. We miss it. For that reason, we tip our hats to the Dominguez Family taste explosion with this offering, adding our own special signature sprinkling of honey roasted glazed walnuts. Dominguez and his Ma would be proud; so are we. Eat up.
- 200g chickpeas, tinned, or dried and soaked overnight
- 60ml tahini
- 4 Tbls water
- 4 Tbls extra virgin olive oil
- 2 Garlic cloves, large (or 3-4 small cloves)
- 1 Tbls za’atar
- 1 Tsp cumin
- ½ Lemon, juiced
- Sea salt
- Honey roasted walnuts and pita breads to serve
- Drain and rinse the chickpeas. In a large bowl combine chickpeas, tahini, water, half of the lemon juice, half of the oil, garlic, and cumin.
- Using a Bamix, hand held blender or food processor; blend the contents to the desired consistency.
- Taste and add more oil, lemon juice, cumin or salt. Continue to blend and season again with oil, lemon or salt if required.
- Prepare honey roasted walnuts (see link above).
- Spoon out into a serving bowl, drizzle with remaining olive oil, sprinkle with za’atar, and top with honey roasted walnuts.
- Warm pita breads on a hot frying pan with a dash of olive oil and cook each side for 1 minute. Cut into eighths and serve immediately with hummus.
This spice mix is a mixture of dried herbs (usually thyme, oregano, marjoram), mixed with sesame seeds, dried sumac and salt. You can find this at your local Middle Eastern deli, or most large supermarkets.