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