What a lovely surprise today in The Age and Sydney Morning Herald to read that our Nolans Road olive oil has a home in Christine Manfield's pantry!
Not only is Christine a wonderful chef but she has a great passion for a broad range of cuisines which she showcases at her Sydney restaurant, Universal. Here at the farm we are always dipping into her cook books for inspiration and we've certainly found it in her hummus recipe from Fire & Spice.
Of all the hummus recipes we've tried for our organic chickpeas, this is the one! We provide it at our Nolans Road in-store tastings. It's great to see people who never dreamt they'd make their own hummus decide that this is the moment!
Dee Nolan
Here is the recipe:
My Hummus, from Christine Manfield
Ingredients 300g dried chickpeas…100ml tahini…4 cloves garlic, minced…60ml fresh lemon juice, strained…2 tsp salt… 1 tsp ground cumin…100ml extra virgin olive oil…1/2 tsp chilli oil…2 tsp shredded parsley leaves
Method Soak the chickpeas overnight in twice their volume of cold water. Drain and inspect for any little stones. Cover well with fresh cold water, bring to the boil and simmer until tender - approx. 30 mins to 1 hour.
Drain, reserving at least 2 cups of cooking liquid. Keep 2 tbsp whole chickpeas for serving. Place the remaining chickpeas in a food processor with the tahini, garlic, lemon juice and cumin and blend until smooth. The paste will be quite thick so add enough cooking liquid to soften, then slowly drizzle in the oil. Adjust seasoning to taste. Spoon the hummus onto a plate. Scatter the whole chickpeas and shredded parsley over the top, drizzle with extra virgin olive oil. Best served at room temperature.