Ingredients
180 gms salmon
120 gms fennel
100 gms hummus
60 gms lemon
50 ml olive oil
10 gms sea salt
2 gms black pepper
1 gm chive
Hummus:
250 gms cooked chickpeas
25 ml lemon juice
60 gms tahini
1 small garlic clove, minced
40 ml olive oil
½ tsp cumin
30 to 40 gms ice cubes
Salt to taste
Paprika or sumac, for serving
Method
For the Salmon:
1. Prepare the salmon by seasoning it with salt and pepper.
2. Heat olive oil in a pan. Place the salmon (skin-side down) on a medium-high flame and cook for seven to nine minutes, until well done.
4. Top with thinly sliced fennel mixed with chopped chives and season with lemon juice.
5. Serve with hummus on the side.
For the Hummus:
1. Soak chickpeas overnight in water. Rinse and drain chickpeas; transfer to a pot with cold water and bring to a boil.
2. Once it starts boiling, reduce the temperature to low-medium heat and simmer for 45 minutes to an hour.
3. Once the chickpeas are tender, drain and add to a food processor. Add lemon juice, tahini, garlic and cumin; blend together with ice until you get an even and creamy texture.
4. Top with paprika or sumac and a drizzle of olive oil before serving.
Recipe courtesy: Neighbors, Specialty Coffee/Gourmet Toast
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