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Chickpea Hummus

recipe & photography by Sara Castiglioni 

FOOD ESSAY/

 

 

“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” 


― James Beard

 

I love vegetarian cooking, and when I say that I am vegetarian people tend to ask me - 'really? what do you eat?' I am neither mad nor fanatical, however I do love vegetables, the scent of spices, the complex flavour of unrefined grains and above all the feeling of eating well. 

Eating dinner with friends is where the challenge begins as I want to show everyone that vegetarian cooking doesn't mean boring food with no taste. I believe in the idea of 'less is more' and through this I use simple ingredients in my meals and transform them into some favourite flavours. 

This recipe was born out of something accidentally missing, one day when I started cooking my hummus I soon realised that I did not have any Tahini or Garlic which are the main ingredients in creating hummus. So after replacing, removing and adding I created my new rendition of Hummus. In place of Tahini I used roasted sesame, and in place of garlic I used garlic leaves with a little bit of turmeric and voilà! 

 

INGREDIENTS 

250 g of boiled chickpeas 

3 tablespoons of toasted and grounded sesame seeds 

a few leaves of ursino garlic  

parsley 

a squeeze of lemon 

oil 

salt 

a teaspoon of turmeric 

cumin

 

PREPARATION

Grind all the ingredients together. First the chickpeas and sesame seeds, then add the garlic leaves, and finally salt, turmeric and oil. Add cumin to taste. 

 

SERVING SUGGESTIONS

Serve with hot toasted rye bread.