Spekboom Pickle with Home-made Hummus
Servings Prep Time
4people 20minutes
Cook Time
1 hour and overnight
Servings Prep Time
4people 20minutes
Cook Time
1 hour and overnight
Ingredients
Hummus
  • 250grams Dried Chickpeas
  • 5ml Bicarbonate of soda
  • 270grams Tahini paste
  • 60ml Fresh lemon juice
  • 4 Garlic clovesminced
  • 100ml Ice cold water
Spekboom Pickle
  • 200grams Spekboom leaves,
  • 1/2cup Raw honey
  • 1/2cup red wine vinegar
  • 1/2 cup water
  • 1/4 cup Willow Creek Garlic Flavoured Olive Oil
  • 5 Cardamom Pods
  • 1 Cinnamon Stick
  • 10ml fennel seeds
  • 10ml cumin seeds
  • 15ml Coriander seeds
  • 5 Fresh bay leaves
  • 10ml yellow mustard seeds
  • 5ml 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
  1. 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
  1. 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
  1. Serve the hummus with the spekboom pickle, flat breads, pine nuts and pink peppercorns.