Photo: Marina Oliphant
- 200g chickpeas, soaked overnight in cold water
- 2 fresh bay leaves
- flaked salt
- 1/4 cup extra virgin olive oil
- juice of 1/2 a lemon
- 1/2 tsp ground cumin
- 30g grated parmesan cheese
- 80g taleggio cheese, rind removed and cut into small pieces
- crisps or corn chips, to serve
In a large pot, add the drained chickpeas, bay leaves and plenty of cold water to cover. Bring to the boil, skim and reduce heat to a steady simmer. Cook until they have become very soft - 30 minutes to 11/2 hours - this will depend on the chickpeas. You may need to add more water.
Drain, reserving liquid. While still hot, place chickpeas in a blender or food processor with a teaspoon of salt and blend until you have a very smooth puree. This will take several minutes and you will need to add a little of the reserved liquid as the chickpeas are quite dry. Once you have a very smooth consistency, add the rest of the ingredients and blend until combined. Season to taste and pour into a dipping bowl.
This is best served at room temperature and will become thicker as it cools.
Serve with crisps or corn chips.
This recipe is featured in the book, Spring which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store