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Hummus with Oodkac
Hummus with Oodkac is a traditional Somali recipe for a classic snack or starter of chickpea hummus served topped with spiced dried meat. The full recipe is presented here and I hope you enjoy this classic Somali version of: Hummus with Oodkac.
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Additional Time:
(+over-night soaking)
Serves:
4–6
Rating: 
Tags : Bean RecipesSomalia Recipes
This is a classic Somali (and Djibouti) for a dish of hummus served topped with oodkac (Somali dried meat, known as Muqmad in Djibouti).
Ingredients:
500g fresh boiled chickpeas (boiled in one teaspoon of baking soda) or 2 x 400g tins of chickpeas
120ml tahini (sesame seed paste)
Juice of 1 large lemon
2 garlic cloves, minced
1 tsp cumin seeds (alternatively use 1½ teaspoons of ground cumin)
½ tsp salt
2 tbsp extra-virgin olive oil
1 tsp baking soda
To garnish:
Ground paprika
1 batch
oodkac (Somali dried meat) shredded
1 tbsp olive oil
Method:
If using dried chickpeas, soak them over-night in a bowl of water with a teaspoon of baking soda added. Rinse and boil in water for about 20 minutes or until cooked. If using tinned chickpeas drain and wash.
Put a small dry non-stick pan over medium heat and use to lightly toast the cumin seeds for about 90 seconds until fragrant. Watch carefully as they burn easily (if they burn they become bitter). Transfer to a plate to cool then grind the seeds in a spice grinder or a mortar until to a fine powder.
Combine all the ingredients fro the hummus in a blender and process until smooth. Add a few tablespoons of water or oil if the mixture seems too thick.
Turn the hummus out into a dessert-style bowl. Use a fork to spread the hummus up the sides of the bowl then use the tines to decorate. Garnish with the paprika then spoon the oodkac into the centre.
Drizzle over a little olive oil and serve with flatbreads.
