Taleggio hummus

all details

This is best served at room temperature and will become thicker as it cools.

Taleggio hummus
Photo: Marina Oliphant

Ingredients

  • 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

Method

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.

Serve with crisps or corn chips.

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  • Occasion - Birthday, Cocktail Party

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