It may be a while before fresh chick peas are ready for your table but if you want to enjoy this dish, you’d better get planting. With this recipe you’ll no longer need to look for Lisa in the supermarket aisles, unless it’s to point the way to the tahini!You will need:
1 cup chick peas
1 spring onion
¼ cup sun-dried tomatoes
2 cloves garlic, crushed
1 tbsp chopped parsley
½ tsp salt
3 tbsp tahini paste
2 tbsp lemon juice
2 tbsp olive oil
To prepare:
Soak chick peas in a bowl of boiling water and leave to stand for 45-60 minutes
Drain the chick peas and cook in salted water until tender. 1 hour should be sufficient
Drain again and leave aside to cool
Dab the sun-dried tomatoes with paper towel to remove excess oil
Crush garlic cloves
Finely chop the spring onion and parsley
Blend chick peas in a food processor
Add the parsley, spring onion, garlic, tahini paste, lemon juice, olive oil and salt and blend further
When the mixture is smooth, put the hummus into a container and chill in the fridge for at least 10-15 minutes
Serve with fresh bread or crackers.
Chick peas need approximately 100 days of warm weather in which to grow so they should go into the garden as soon as the last frost has passed. These cool chicks require regular watering during pod formation and flowering. Chick peas can be eaten fresh from the garden, or canned or frozen for later use.
Please try this recipe and send us your feedback and/or your recipes that you would like to share with the readers, emailing us at info@garden-nz.co.nz
Thanks and enjoy!
