Ingredients
For the hummus:
- 1 x 410 g tin of chickpeas (keep the liquid)
- 2.5 ml (½ tsp) bicarbonate of soda
- 22.5 ml (4 ½ tsp) Rajah Medium Curry Powder
- the juice of a lemon
- 1 clove garlic, sliced
- 22.5 ml (4 ½ tsp) peanut butter
- 45 ml (3 Tbsp) olive oil
- salt and pepper, to taste
For the crispy tortillas:
- 3 tortillas
- 45 ml (3 Tbsp) olive oil, for brushing
- salt and pepper, to taste
- 10 ml (2 tsp) cumin seeds
Directions
For the hummus:
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To make the hummus, place the chickpeas and the bicarbonate of soda in a pot and add just enough water to cover them. Cook the chickpeas for 20 minutes, or until they go quite mushy, and the skins start to peel away.
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While the chickpeas cook, dry roast the Rajah Medium Curry Powder in a pan for 1-2 minutes, or until you can start smelling the aromas.
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Drain the chickpeas and rinse them under running water. Pop them into a food processor along with the lemon juice, garlic, peanut butter and olive oil. Blend until smooth. If the mixture is too thick for the blades to turn freely, add 1 tablespoon at a time of the reserved chickpea liquid to loosen up the mixture until it’s easy to blend.
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Season well with salt and pepper, to taste. Chill until needed.
For the crispy tortillas:
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Now make the crispy tortillas. Heat the oven to 180 °C.
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Cut each tortilla into 6 ‘wedges’ and brush each one with olive oil. Season to taste with salt and pepper, then sprinkle with cumin seeds. Place them on an oven tray and bake for about 15 minutes, or until crisp and golden.
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Spread the hummus in swirls on a platter and serve with the crispy tortilla wedges and vegetable crudités.
