CHICKPEA FRIES & IRU HUMMUS

Here's to enjoy in a satisfying snack whitout worrying about harming our health. A Miles ahead delicious snack when is coming to health benefits.

CHICKPEA FRIES 

940ml of vegetable stock

260g chickpea flour 

20g ginger chopped

4 cloves of garlic 

5g fresh marjoram 

2 cardamom seeds 

1 tbsp celery salt 

1/2 tsp cumin

1/2 tsp turmeric 

Place the salt, water, cardamom, garlic, ginger, marjoram in a pot and bring to boild. Mix chickpea flour with all the dry ingredients. Pour chickpea flour mix into the stock and whisk vigorously until all of the water is absorbed, and there are no lumps, about  3-6min. Take the pot of the heat. 

Line a baking tray with parchment paper or grease with oil spray. Pour the chickpea mix onto the tray and spread evenly.  Set aside to firm for 40-60min. 

When set, cut the mixture into chips pieces. Use your judgement as to the size. 

Fried until golden 180c. serve with my Iru hummus.  

HUMMUS 

Locust beans rich in proteins and carbohydrates. Help in boosting immune system and relieve diseases like diabetes.

Cumin and coriander have both been found to boost memory. Garlic has antibacterial and antiviral properties. 

800g Iru ( fermented or fresh and cooked )

6 garlic cloves

4 shallots 

1 tsp roasted cumin

Juice of one lemon 

3 tbsp agave or golden syrup

Celery salt 

50g roasted sunflower seeds

50g roasted pumpin seeds 

200g roasted sesame seeds

8g-1 tbsp chopped coriander 

3 tbsp rice vinegar or Kombacha

Cut of top of the garlic head's, onions cut in to halfs, drizzle garlic & onion with olive oil, roast until soft and golden brown 10-15min.

Lightly toast the seeds in a dry pan just until they start change the colour and sesame will start to crackle and pop a little. Set a side to cool down. 

Blend the Iru, garlic, shallots and spices in a blender until smooth. Add rest of the ingredients and pulse very briefly.