22 Mar Spekboom Pickle with Home-made Hummus
Ingredients
Hummus
- 250 grams Dried Chickpeas
- 5 ml Bicarbonate of soda
- 270 grams Tahini paste
- 60 ml Fresh lemon juice
- 4 Garlic cloves minced
- 100 ml Ice cold water
Spekboom Pickle
- 200 grams Spekboom leaves,
- 1/2 cup Raw honey
- 1/2 cup red wine vinegar
- 1/2 cup water
- 1/4 cup Willow Creek Garlic Flavoured Olive Oil
- 5 Cardamom Pods
- 1 Cinnamon Stick
- 10 ml fennel seeds
- 10 ml cumin seeds
- 15 ml Coriander seeds
- 5 Fresh bay leaves
- 10 ml yellow mustard seeds
- 5 ml Whole all spice
- 2 Shallots or 1 red onion, peeled and thinly sliced
To Serve
- Some toasted flat breads
- Toasted pine nuts
- Pink peppercorns
Instructions
Hummus
- Soak the chickpeas in cold water overnight. Rinse off the chickpeas and place in a large pot and cover with cold water. Add the bicarbonate of soda. Cook for 20 – 50 minutes or until cooked and strain. Place in a food processor and blend until it forms a thick paste. Add the tahini paste, lemon juice, garlic, iced water and season to taste. Blend until smooth.
Spekboom Pickle
- Heat a medium sized frying pan and add the cardamom, cinnamon, fennel, cumin, coriander, mustard and all spice seeds. Toast until fragrant. Add the water, vinegar, olive oil, bay leaves and honey and boil for 5 minutes. Mix together the spekboom leaves and the sliced shallots or red onion. Pour the hot pickle mixture over the spekboom and shallots and leave to cool. Place in the fridge overnight.
To Serve
- Serve the hummus with the spekboom pickle, flat breads, pine nuts and pink peppercorns.