Lacto Fermented Chickpea Hummus, Seaweed Pesto, Herbed Chickpeas Peas and Pickled Walnuts Recipe by Janice Casey Bracken Head Chef Dunbrody Country House Hotel
Lacto fermented chickpea hummus:
- 350 g chickpeas
- 3 tbsp of tahini
- The juice of 1 lemon
- 4 cloves garlic
- 1/4 tsp seaweed flakes
- 60 g Aquafaba juice chickpeas come in
- 60 g of keifir or whey
For the pickled walnuts:
- 10 green unripe walnuts
- 1 tbsp salt
- 200 ml water
- 200 ml cider vinegar
- 200 g brown sugar
- 1 1/2 inches of fresh ginger smashed into a paste
- 1/4 tbsp all spice
For the herbed chickpeas:
- 1 tin of chickpeas
- 2 cloves of garlic
- 20 g of rapeseed oil
- Salt and pepper
- 30 g of chopped mixed fresh herbs chives rosemary, thyme and coriander
For the seaweed pesto:
- 50 g fresh kombu
- 55 g roasted pine nuts
- 20 g wild garlic
- 20 g fresh basil
- 2 tbsp of olive oil
- 10 ml lemon juice
Lacto fermented chickpea hummus Method:
- Place all ingredients in a food processor except aquafaba, turn on food processor and add auqfaba until it reaches desired consistency a smooth paste.
- Place in an air tight container and leave at room temperature for 12-14 hours then place on the fridge until ready to use.
For the pickled walnuts Method:
- Dissolve the salt in the water to make a brine. Put on some gloves because walnut juice will stain your hands and it’s very difficult to remove! Pierce the walnuts with a fork and place them in the brine ensuring they are under the liquid, leave them in the brine for 8-9 days.
- Take out the walnuts and place them
- On a baking tray in the sunlight and heat for around 4 hours to slightly dry and turn black in colour.
- Put the walnuts into a jar, bring the rest of the ingredients in a pan and bring to the boil. Pour the liquid over the walnuts and store in the fridge for at least a month.
For the herbed chickpeas Method:
- Place chickpeas on a roasting tray and add garlic and oil; season with salt and pepper. Roast stirring occasionally, until chickpeas are crispy. Remove from heat; stir in herbs.
For the seaweed pesto Method:
- Rinse the kombu throughly with water making sure that all of the pickling salt is removed, dry lightly with a towel and cut into small pieces.
- Place the kombu, basil, wild garlic, pine nuts, oil and lemon juice in a food processor and blitz until it forms a smooth paste.
- Put the pesto into a jam jar and top with olive oil, this will keep well in your fridge for 2-3 weeks