How to Make Thievery's Burnt Butter Paprika Hummus at Home
Guaranteed to see you win your next drinks event.
May 13, 2016
There's an international day for everything these days, but regardless of this saturation of the market, we're still pretty damn happy there's an International Hummus Day. And seeing as it's today, we thought there was no better time to dig into a mass bowl of the stuff.
But before you go to Woolies to buy a tub of hummus and a packet of corn chips, just hang on for a seccy. We've convinced the guys from Thievery to slip us their burnt butter paprika hummus recipe. If you've had this at their Glebe restaurant, you'll know it's about as out of this world as hummus could possibly be. So before your mates come over for a few glasses of plonk tonight, whip this baby up — you'll just need a blender, a packet of chickpeas and a few other basic ingredients. While you're at it, you might want to make their baba ghanoush too.
Thievery's Burnt Butter Paprika Hummus
1kg dry chickpeas
16g fine sea salt
80ml fresh lemon juice
80ml extra virgin olive oil
4g crushed garlic
For the paprika burnt butter
Soak the chickpeas in water overnight and cook until soft and tender. This will take about two to three hours.
In the morning, strain the chickpeas and then blend until the consistency is relatively smooth. Reserve some of the liquid to add back into the mixture (about one cup will be enough).
Blend the chickpea puree with the oil, salt, lemon juice and garlic. If the mixture is too stiff, add a little of the liquid to ensure the hummus comes out with a smooth and silky consistency.
In a bowl, whisk together the tahini and any extra salt to taste.
For the burnt butter, melt the butter over a low heat until the milk solids separate. Leave it until the butter turns a golden brown (this usually happens at about 150 degrees celsius). Whisk in the paprika.
Pour the burnt butter paprika mixture over the hummus. Then get stuck in.
Image: Nikki To.
Concrete Playground Trips
Book unique getaways and adventures dreamed up by our editors