Lime and Coriander Hummus Recipe
From “Wholefood for Children” by Jude Blereau
Gluten Free/Dairy Free – Make 2 cups
165g dried chickpeas
1 tablespoon whey or 2 teaspoons lemon juice
5cm strip kombu
60ml lime juice
2-3 garlic cloves, crushed
135g unhulled tahini
2-3 tablespoons olive oil
1 good handful corinader leaves and stems, roughly chopped
Place the chickpeas, whey or lemon juice and 2 litres of water in a large bowl. Cover with a clean tea twoel and allow to stand at room temperature overnight, or in the fridge if the weather is warm.
Drain and rinse the chickpeas, place in a large saucepan with the kombu and enough water to cover them by about 10 cm. Bring to the boil, then reduce the heat and simmer for 2-3 hours or until the chickpeas are very soft. Remove the scum and foam as they cook and top up with extra water, if needed.
Drain the chickpeas, reserving 2 tablespoons of the cooking water. Allow the chickpeas to cool slightly, then place in a food processor with the remaining ingredients. Season to taste, then process until smooth. Check for taste, adding more garlic, lime juice, sea salt, freshly cracked pepper or cooking liquid, as needed. It will keep in an airtight container in the fridge for 4 days.