Michael Rantissi grew up in Tel Aviv watching his Mum cook and feasting on the multi-cultural offerings of his neighbourhood. After training as a professional chef, Michael worked his way through fine-dining restaurants in New York, Paris, London and Sydney. Michael founded Sydney restaurant Kepos Street Kitchen with his partner Kristy in 2012, aiming to share his love of Middle Eastern cooking with the residents of his new home.
Traditional Hummus RecipeMakes about 1 kg 150 grams dried chickpeas ¼ teaspoon baking powder 5 cloves garlic, peeled 400 grams raw tahini 1 teaspoon salt pinch of ground cumin 100 ml lemon juice In a large saucepan or bowl soak the chickpeas in cold water (at least 4 times the quantity of the dried chickpeas) for at least 12 hours overnight is good. Make sure that the quantity of water is at least 4 times that of the dried chickpeas. Change the water at least twice during this process. Drain the chickpeas and rinse well. Transfer to a large saucepan with a lid. Cover with at least double the quantity of water to the chickpeas and bring to the boil. Cook over medium heat with the lid on for 2 hours, topping up the water as necessary. After 2 hours, if the chickpeas are soft enough, add the baking powder. (If not, continue cooking until they soften up). Cook for a further hour or until the chickpeas start to break down but are not mushy. Put the garlic in a food processor (dont use a stick blender) with 200ml water and blend to a very smooth consistency. Put through a sieve and keep the liquid, discarding the puréed garlic. Drain the chickpeas. Put them in a food processor and blend to a smooth paste, this will take about 7 to 10 minutes. Add the tahini, reserved garlic water, salt and cumin and blend well, scraping down the sides occasionally, and adding more water if necessary. Transfer to a large mixing bowl. Add the lemon juice and gently whisk in (you do not want to over-aerate the hummus and lose the dense consistency). Store in a sealed container in the fridge for up to 5 days. Recipe by Michael Rantissi Falafel for Breakfast - Published by Murdoch BooksPea Hummus2 garlic cloves 30g mint 1 lemon 200g green peas Finely chop or crush the garlic. Pick the mint leaves and finely chop, reserving a few small leaves for garnish. Finely grate the lemon rind and squeeze the juice into a separate bowl. Place the peas, garlic, lemon rind and half the lemon juice in a food processor with 2 tbs oil and puree until roughly smooth (thick enough to spread). Stir in the chopped mint and season with salt and pepper. Beet Hummus425g can sliced beetroot 400g can chickpeas 1 tbs (23g) tahini paste 1 lemon (use 1 tbs juice) olive oil Coarsely chop the garlic. Drain the beetroot and pat dry. Rinse and drain the chickpeas. Squeeze 1 tbs lemon juice. Place the garlic, beetroot, chickpeas, tahini, and 1 tbs each lemon juice and oil in a bowl or small food processor. Puree using a stick blender or the processor until almost smooth. Season to taste with salt and pepper.