Broad bean and roasted garlic hummus, sesame crostinis and hot-smoked salmon
- 1 head of garlic
- 15ml (1 tbsp) olive oil
- 210g (1¾ cups) broad beans, shelled
- 2,5ml (½ tsp) ground cumin
- 15ml (1 tbsp) tahini paste
- juice of 1 lime
- 2,5ml (½ tsp) fine salt
- 60ml (¼ cup) olive oil
- salt and freshly ground black pepper, to taste
- 15ml (1 tbsp) sesame seeds, toasted
- 12 slices ciabatta
- 45ml (3 tbsp) olive oil
- 30ml (2 tbsp) sesame seeds
- 150 – 200g hot-smoked salmon
- flakes or smoked salmon ribbons
- microherbs, to serve
Preheat the oven to 200°C.
For the hummus, place the head of garlic on a piece of foil. Drizzle the garlic with olive oil and wrap in the foil. Place it on a baking tray and bake until soft and golden, 30 – 40 minutes. Set aside to cool.
Bring a pot of salted water to a boil. Add the beans and boil until tender, 5 – 6 minutes. Strain the beans and refresh in cold water. Remove the skins.
Place the beans, ground cumin, tahini, lime juice, salt and oil in a food processor. Cut the top off the head of garlic and squeeze the soft, golden flesh into the blender with the remaining ingredients. Blend until smooth and add the oil in a slow, steady stream with the motor still running. Adjust the seasoning. Spoon the hummus into a serving dish and sprinkle with sesame seeds.
For the crostinis, place the ciabatta slices on a baking tray and drizzle with olive oil. Sprinkle the sesame seeds on top and bake, 5 – 6 minutes. Turn the slices over and bake until golden and crisp, another 2 minutes. Allow to cool.
Top the crostinis with hot-smoked salmon flakes or smoked salmon ribbons and microherbs, and serve with the hummus on the side.
This hummus is also great as part of a mezze platter or simply served as a dip with crudités and pita chips.