Australia, enjoy heavenly hummus at home!
When it comes to hummus or any other Turkish delicacies, Sydneysiders look to no other restaurant than this Balmain haven – Efendy.
Led by Turkish born Australian chef and the mastermind behind Barangaroo-based Anason, Somer Sivrioğlu, Efendy can only be described as the best of the best. Cooked by an all Turkish team, there’s no denying that Efendy is more than just authentic Turkish cuisine.
Thankfully just in time for International Hummus Day (13 May), chef Somer and the team at Efendy have kindly shared the secret behind their legendary hummus. But this is no ordinary hummus, cook up a Hunter and Bligh exclusive: Efendy’s Hummus with Chorizo and Pomegranate recipe.
Cooking time: 2 hours + soaking overnight | Difficulty: Medium | Servings: 4
FOR THE HUMMUS:
200g (1 cup) dried chickpeas
1 tsp bicarbonate of soda (baking soda)
2 garlic cloves
60mL (1⁄4 cup) lemon juice
1 tbsp pomegranate molasses
1 tbsp capsicum (pepper) paste
4 tbsps tahini
1⁄2 teaspoon salt
125mL (1⁄2 cup) olive oil
1⁄2 tsp paprika
FOR THE TOPPINGS:
1 small cucumber peeled and finely chopped
1⁄2 small red onion finely diced
1⁄2 red capsicum finely sliced
100g sucuk (or chorizo) finely sliced
2 slices day-old sandwich bread
Grilled pide bread or pita crisps to serve
1. Put the chickpeas in a saucepan, cover with water and bring to the boil over high heat. Boil for 1 minute and then strain.
2. Put the chickpeas in a bowl with the bicarbonate of soda, cover with water and soak overnight. The next morning strain the chickpeas and rinse under cold running water for 5 minutes.
3. Transfer chickpeas to a saucepan, cover with plenty of water and bring to the boil over medium heat. Cook for 1 1⁄2 hours until the chickpeas are soft enough to mash with your fingers. Put the cooked chickpeas in a food processor and blend into a smooth paste.
4. Finely crush the garlic and stir into the chickpea paste. Add the lemon juice, pomegranate molasses, capsicum paste, tahini, salt, olive oil and paprika and blend into a smooth purée.
5. Spoon the humus into a bowl. Set aside.
6. Using the day-old bread, cut into small cubes. Set aside.
7. Put the sucuk in a small frying pan over low heat and bring to a simmer – cook until the fat begins to sizzle and emerge. Next, add the bread cubes and capsicum and cook for 2 minutes until crisp. Remove from the pan and mix in a bowl with the cucumber and red onion.
8. Finally, using a spoon, swirl the hummus so it looks like a whirlpool and then scatter the sucuk mixture into the swirls. Serve the bowl of hummus with grilled pide or pita crisps.
Chef Somer and the team at Efendy are currently open and happy to cook up a feast. Why not let them do all the hard work and you can enjoy your meal at home? Efendy is currently offering takeaway and delivery (Uber Eats and Deliveroo) every Wednesday to Sunday from 4 – 9pm. As well as that, every Monday to Sunday from 4pm, locals can enjoy a vegan soup and bread deal from Efendy’s Soup Kitchen for a gold coin donation. See website for more details.
79 Elliott St, Balmain NSW 2041
(02) 9810 5466