In celebration of the International Year of Pulses, Simon Bryant (celebrity chef) has kindly provided us with some recipe inspiration on how to make hommus with chickpeas!
½ cup dirt(y) kabuli chickpeas (to yield 1½ cups when sprouted)
30 ml lemon juice
50 ml un-hulled tahini
1 clove australian garlic
120 ml extra virgin olive oil
2 teaspoons murray river salt flakes
You will need to start sprouting ahead of time, so read this bit first: how to sprout
Throw the sprouted chickpeas and garlic in a food processor and blitz away! Then chuck in all of the other ingredients and have another little blitz.
For 6 breads
3 cups light wholemeal flour (i.e. four leaf milling 85% light flour)
1 cup really cold water
3 tablespoons extra virgin olive oil
2 teaspoons salt flakes
2 teaspoons baking powder
- Chuck everything in a bowl, mix together. Turn out onto a bench, roll up your sleeves and get stuck into kneading the dough for a minute, or till its smooth.
- Break into 6 pieces and stretch / roll into about 8 inch rounds and dock (prick) a few holes with a fork (wherever) on the bread.
- Preheat an upside down wok over a flame, lightly oil the wok. Chuck bread over wok and cook about 30 seconds until a little blistered, turn and repeat.
This recipe was kindly provided by Simon Bryant and the image is by Jacqui Way Photography.