Make your hummus blush
It was a tough elimination round last week on MasterChef Australia Season 7. The challenge was to recreate celebrity guest Janice Wong's cassis plum dessert dish. Contestant Rose Adam lost to contestants Matthew Hopcraft and Reynold Poernomo. The Adelaide-based 37-year-old had, earlier on the show (which airs on Star World at 9 pm on weekdays), confessed that desserts were a weak point, but having worked at a family deli, she did pride herself on making a mean hummus.
She picked up the traditional recipe from her mother and aunts. “Cooking, is like contributing to someone’s memories and life,” she says, speaking to us over the phone.
Rose Adam’s beetroot hummus
The first step to making a good hummus is to ensure the ingredients are fresh. “A runny or a cement-thick hummus are two extreme accidents caused by stale or poor quality products,” says Adam, who suggests o ne washes the brine off canned chickpeas. “But, all you need to do is soak them overnight. Canned products should be the last resort.”
Also, wash them in hot water. “This removes the smelly flavour of leftover brine. Once done, add them to your blender. The more you blend the better. Remember, lemon helps loosen the mixture so add it first. Then, add the Tahini which will give it texture, along with salt,” says Adam, who always adds a pinch of soda “for the fluff”.
Today, the hummus is not left pale yellow, but comes in many colours. “Boil beetroot and ensure all the water has been drained. Add this to the hummus mixture and blend. While it is usually served with pita, you can even spread a layer on toasted bread and top them with veggies, mushrooms or chicken pieces.”