After I made the confit chickpeas as a meal, I knew I had to adapt the recipe to make confit chickpea hummus. I am not sure it was worth all the effort of cooking the chickpeas first. But what I can be sure of is that serving hummus warm is an interesting take on the traditional. We scooped it up with sour cream flatbreads for a simple lunch.
Skip ahead to the recipe for Confit Chickpea Hummus
Look how far we have come
When I went to Dubai in 1999 I took my trusty Nokia cell phone with me. Roaming was a new thing, and very expensive. Four years later, our phones were lighter, but when overseas we used them as alarm clocks. And not with much success the first time, as Dave forgot to manually change the time. Slowly, we could use our phones for international text messages. And finally I got myself a UK Sim card for my spare phone with GiffGaff. I used this for years to call my Dad in South Africa for his birthday while we were in Europe. And for staying in contact where necessary whilst travelling. When Apple introduced its first duel Sim phone I upgraded immediately. My intention had been to put the UK physical Sim into the phone, and make my South African Sim an eSim.
Roaming with Roamless
However, MTN (my service provider) gave me bad information, and at the time I was unable to do this. I am on my third phone since then, and each time we go overseas I have to take two phones with me. Then, I discovered Airalo and used this eSim for travel. But, it is clunky and not user friendly, and you need a new eSim for each country or region. My Mom pointed me to Roamless and this is the best eSim I have come across. You need just the one eSim and it can be used anywhere! And even better, your flex credit never expires. My latest phone also supports two eSims so now I can have my South African number as an eSim, and use my UK number with the physical Sim. This has made travelling and staying in touch so easy.
Take a look at this inspiring recipe for ♥ Confit Chickpea Hummus ♥ from Lavender and Lime #LavenderAndLime Share on X
PS: Use referral code TANDYQUM when you sign up for a Roamless eSim and get $5 Flex Credit when you add funds within 30 days.
Click on the links for conversions and notes.
Confit Chickpea Hummus
Ingredients
- 400 g tinned chickpeas (244g drained weight), drained
- 60 mls olive oil, plus extra for drizzling
- 2.5 mls ground coriander
- 1 clove garlic, peeled and cut in half
- 40 g tahini
- 15 mls lemon juice
- salt and freshly ground black pepper to season
- paprika for sprinkling
Method
- Preheat the oven to 170° Celsius
- Place the chickpeas into an ovenproof dish, add the olive oil and coriander and toss to cover
- Add the garlic, cover the dish with tin foil and place into the oven for 60 minutes
- Remove from the oven and place the chickpeas and oil into a blender with the tahini and lemon juice
- Season generously, blend until as smooth as you like it and place into a serving dish
- Drizzle the top with some olive oil, sprinkle with paprika and serve warm
See the links below for blog posts I published on September 22:
- 2021: Mini Frittatas
- 2019: Unsolved
- 2017: Ginger Salad Dressing
- 2016: Black Cherry Frozen Yoghurt
- 2014: Braised Red Cabbage
- 2013: Zespri Kiwi Fruit Hamper Give Away
- 2011: Clemengold Ostrich Fillets
- 2010: Sirloin With A Vermouth Jus
Today is our last day on the barge, and tomorrow we leave for Paris. We will be there until the 27th of September. I will not have time to read blogs while I am away, or reply to comments on my posts. But, I will do so when we get back. If you want to see how our trip is going, follow along here.
