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A quick, easy, and delicious way to make hummus, without the hassle of having to soak chickpeas overnight!
This recipe was submitted by Lewis Ingram, one of SWEAT’s fastest athletes and one of Sydney’s best running physios. What a catch – who knew that he could cook as well?!!!!! You can find out more about Lewis at www.thebodymechanic.com.au.
- 1/4 cup of lemon juice
- 1/4 cup of tahini (hulled or unhulled – the latter gives a stronger, nuttier taste)
- 2 Tbsp of olive oil
- 1/2 tbs of salt
- 1/2 tbs of cumin
- 1 large garlic clove
- 1 can of chickpeas (the ones from Aldi are the best – cheap and low in salt)
- 1/4-1/2 cup of reserved liquid from chickpeas (depending on the consistency you like your hummus)
- Wash oranges and place unpeeled, in a pot of boiling water for 2 hours. Drain the water and allow the oranges to cool. This can be done ahead of time.
- Break 6 eggs into a mixing bowl or blender. Add caster sugar and beat or blend together.
Place the two oranges into the egg mix. Break up the oranges and then blend together to a smooth consistency. Add the almond meal and baking powder and blend.
- Grease a 20 cm spring form baking pan with margarine (or vegetable oil spray) and dust with caster sugar.
- Pour batter into the pan and sprinkle caster sugar on top and bake for 1 hour to an hour and a half or until the top is golden brown.
- Dust with icing sugar to serve.