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Smooth Hummus topped with Chilli Oil
Serves 4-6
Prep: 35 min, Cook: 75 min
Ingredients
250 g / a little over 1¼ cup of dry chickpeas (3 cups cooked), soaked overnight
4 tbsp / ¼ cup lemon juice
Approx. 1 tsp salt, adjust to taste
1/2 tsp ground cumin
1-2 garlic cloves, pressed
1/3 cup tahini, hulled
Appox. ¼ cup / 60 ml fridge-cold water
1/2 cup AHH Chilli Press Extra Virgin Olive Oil
Instructions
Rinse your chickpeas after an overnight soak and put them into a large pot with plenty of fresh water. Bring them to the boil and simmer for about 75-90 minutes, until very tender and almost falling apart.
Once cooked, fish the chickpeas out of the pot with a slotted spoon and rinse them under a stream of cold water to help loosen the skin.
If peeling the chickpeas, simply rub them between your hands and then slip the skin off gently with your fingers. I’ll be honest, I no longer bother with that as it’s just too time consuming.
Place chickpeas in a food processor or an upright blender. If have a food processor with a sharp blade, it will yield good enough result. Otherwise use a blender and a tamper – which will be needed to get the mixture moving.
5If using a food processor, add tahini, lemon juice, garlic, cumin and most of the salt. Process while slowly trickling in chickpea cooking water (about ½ cup / 120 ml) until you achieve a creamy consistency you like.
If using a blender, add ½ cup / 120 ml of chickpea cooking water, tahini, lemon juice, garlic, cumin, most of the salt and half of the chickpeas to the bottom of the blender. Blend until smooth, then add remaining chickpeas and blend some more whilst trickling in cold water through the opening in the lid. Use a tamper or stop and use a spatula to move the mixture around if it gets stuck.
Serve with a drizzle of chilli oil, toasted bread or pita bread, olives, pickles and anything that takes your fancy. Store in an airtight container in the fridge, it keeps for about 3-4 days.
Piccante Woodfired Pizza with Chilli
Serves 1-2
45 mins
Ingredients
Pizza dough (either homemade or store-bought)
Napoli or tomato sauce
Shredded mozzarella cheese
Thinly sliced or crumbled 'Nduja sausage
Sliced pitted olives
Sliced fresh chilli
leaves Fresh basil
AHH Chilli Press Extra Virgin Olive oil
Salt and pepper
Instructions
Combine flour, yeast, salt, water, and olive oil. Knead it until elastic and smooth, then let it rise in a warm place for about an hour.
Mix and blend tomatoes, garlic, oregano, salt, and pepper. For extra heat, add red pepper flakes if desired.
Grate the mozzarella cheese, slice the 'nduja sausage, pit and chop the olives, and chop the fresh chilli and basil.
Preheat your oven so that it reaches highest temperature setting. Next, place a pizza stone inside it. Sprinkle cornmeal on a pizza peel and stretch the dough into a thin circle.
Brush olive oil over the dough and spread the sauce evenly, leaving a 1-inch border. Sprinkle the cheese over the sauce and add the 'nduja sausage, olives, fresh chilli, and basil.
Slide the pizza onto the pizza stone.
Bake it for about 10 minutes until it results in a golden crust and melted cheese.
