Thursday Island Nummus Recipes

THURSDAY ISLAND NUMMUS

Steps:

• Place the fish in a mixing bowl and pour about half a cup of vinegar over it.
• Gently knead the fish until it starts to"cook"; adding more vinegar if necessary.
• After a couple of minutes add half the lime of lemon juice and continue to kneadfor another minute.
• Add the salt and continue to knead until fish feels cooked (a minute or two should be enough).
• Add sugar, chilli, garlic, ginger, onion, and mix well.
• Add more juice and chilli if required.
• This dish can be eaten straight away but storing for several hours or overnight if you have the willpower (in the refrigerator) will enhance the flavours.

RED PEPPER HUMMUS

Steps:

• Rinse and drain the chickpeas, then tip them into a food processor. Peel the garlic and crush in with the chickpeas, along with plenty of salt and pepper. Whizz briefly.
• Remove any stray seeds from the peppers, then add them to the processor with the lemon juice, olive oil and chilli. Blitz again until really smooth. Taste and add extra seasoning and chilli for more of a kick, if you like.
• Spoon into a bowl, drizzle with olive oil and serve with celery sticks, radishes and a stack of breadsticks for dipping.

REAL HUMMUS

Steps:

• In a blender, chop garlic. Pour garbanzo beans into the blender, reserving about 1 tablespoon for garnish. Add reserved liquid, lemon juice, tahini, and salt to the blender. Blend until creamy and well mixed.
• Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.