Chickpea & Gooseberry Hummous

Chickpea & gooseberry hummous recipe

We grow a lot of sour fruit (rhubarb, gooseberries, blackcurrants etc) that require tons of sugar to be palatable. So I experiment with using them in savoury recipes instead, usually substituting them for lemon or lime.

This is a twist on the classic hummous. See links to more recipes below.

You can substitute half or all the tinned chickpeas with sprouted chickpeas which are more nutritious and easy to make by soaking dried chickpeas for 24 hours, draining the water, washing a draining a couple of times over 48 hours until a small sprout has appeared. I like half and half as the tinned chickpeas create a smooth texture and the sprouted ones a bit of crunch (like crunchy peanut butter).

I used Stainswick Farm‘s oak smoked rapeseed oil which adds a lovely smokey flavour but you can use your favourite oil.

Ingredients

1 tin of chickpeas
80 – 100gm raw gooseberries
1 clove of raw garlic
3 or 4 cloves of cooked garlic (see below)
1 heaped tspn cumin powder
good quality oil (cold-pressed rapeseed or extra virgin olive oil)
1 heaped tbspn tahini or yoghurt (optional)
salt to taste

Method

Blitz all ingredients in a blender or with a stick blender. Drizzle the top with oil.

 

More Savoury Fruit Recipes

Beetroot & Blackcurrant Borscht (cold soup)

Savoury Rhubarb Recipes (soup, curry, chutney)

Please comment below to suggest more!

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