Traditional hummos recipes are made with chickpeas, but this modern version is based on bamboo. It still has that punch of garlic and lemon you'd hope to taste in a good hummos.
- 3 cups bamboo
- 1 clove garlic, chopped
- 1 tsp preserved lemon, chopped
- 2 tsp roasted sesame seeds
- 1 lemon, juiced
- salt and pepper to taste
- ½ tsp sesame oil
- 100 ml olive oil
- 1 tsp chopped coriander
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place all ingredients, except the olive oil and coriander, in a food processor. Puree until smooth, then gradually add the olive oil. Season to taste and add chopped coriander to garnish.