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Preparing time: overnight; 30 minutes
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Cook time: 30 minutes Total time: 1 night and 1 hour |
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200 g of dried Carlin Peas
½ tsp baking soda
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Place the dried peas in a pot and cover with cold water, soak overnight.
The next day drain and rinse the peas, return to the pot, cover with cold water, add ½ tsp of soda and cook over the low heat until soft; it can take about 30 minutes.
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1 garlic bulb
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Preheat the oven to 220°C, gas mark 7. Oil the garlic bulb and pop into the oven; roast about 20 minutes until the cloves are soft.
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60 ml sunflower oil
½ tsp sweet paprika
½ tsp Rosetta Chilli or hot paprika
½ tsp smoked sweet paprika
½ tsp cumin
1 tsp sea salt
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Pour the sunflower oil on a small skillet or in a small pot. Add paprika, cumin and heat to release the aroma of spices and infuse the oil with them.
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Drain the cooked peas, reserve some for garnish and place the rest of the peas in the food processor. Cut the garlic bulb in the half, squeeze out the garlic and place in the food processor. Add the lemon juice and the warm oil with spices. When the ingredients combine, add cooking liquid to achieve a very smooth texture. Season with the salt. The peammus will be light, delicate and fluffy.
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Place it in a bowl and serve with your favourite bread or bread sticks.
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The recipe makes 700 g of Carlin Peammus.
Ready to eat Carlin Peamus is available at Liberté Chérie - zero waste grocery store 291 Portobello Rd, London W10 5TD. You can also find all ingredients at the store.
