Hummus

Hummus

Hummus

A good hummus is always a hit and almost everyone has their own recipe. There are a number of tricks that separate a really good hummus from an amateur one. The first is to use dried chickpeas rather than tinned. Peel your chickpeas once they are cooked. This really is a labour of love but your patience will definitely be rewarded. And make sure your water is absolutely ice-cold for the smoothest, creamiest hummus in town. 

Hummus

Ingredients

  • 250g dried chickpeas
  • 1 tsp bicarbonate of soda
  • 250g tahini paste
  • 1 clove garlic
  • 4 tbsp lemon, juice only
  • 1 tsp cumin
  • 1 tsp chilli flakes
  • 1 tsp salt
  • 100ml ice-cold water

Garnish

Method

  1. Soak the chickpeas overnight in plenty of water. Make sure there is three times as much water as there are chickpeas.
  2. In a large saucepan cook the chickpeas with the bicarbonate of soda for approx. 3 mins.
  3. Add the water and bring to the boil.
  4. Cook until tender, approx. 20 – 30 mins, removing any scum and skins that come to the surface.
  5. Drain and rinse the chickpeas and allow to cool.
  6. Peel the chickpeas by pinching each one and removing the transparent skin. This will make for a much smoother hummus. 
  7. Place the garlic, cumin, chilli flakes, salt, lemon juice and tahini in a food processor with the chickpeas and blitz until smooth. 
  8. Add the ice-cold water until you get the desired consistency. The colder the water the smoother your hummus will become.  
  9. Spread a thick layer of hummus onto a plate and top with paprika, extra virgin olive oil and roasted chickpeas. 

Make your own roasted chickpeas



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