Asian cuisine

Easy

Lotus Seed Hummus

Chef Duc Tran

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

A twist on the classic chickpea hummus.

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

6 SERVING

Ingredients:

17 oz. Fresh lotus seeds; washed
1 tbsp. Black sesame seeds
3 tbsp. White sesame seeds
10 count Whole garlic heads (28g / 1oz each)
3 count Fresh kumquats (19g/ 0.67oz each)
2 tbsp. Fresh Vietnamese basil, finely minced
0.25 cup Olive oil
1 tsp. Salt
1 tsp. Pepper
1 pinch Sprinkle of paprika
1 - Rice crackers to serve

Directions:

Step 1

Boiling lotus seeds: Add lotus seeds in a pot of boiling water and boil them for 15-20 minutes.

Step 2

Toasting sesame seeds: In a dry hot pan, add black and sesame seeds in and toast up for 15-20 seconds until fragrant.

Step 3

Roasting garlic: Cut off the garlic heads, add in a low-heated pan of olive oil and pan-roast them for about 15 minutes until fragrant (confit on low-heat).

Step 4

Mixing ingredients: In the lotus seed bowl, add the garlic oil, squeeze out the garlic cloves from the skins, season with salt and pepper. Add roasted sesame seeds, fresh kumquat juice. Blend all ingredients together using a blender until smooth.

Step 5

Toasting rice cracker: On a hot grill skillet, grill the rice cracker on both sides until golden brown. Make sure to flip frequently to avoid burning.

Step 6

Plating: Pour the hummus on a plate. Drizzle olive oil and sprinkle some paprika on top. Break apart some rice cracker pieces and leave them set aside from the plate. Garnish with basil.