However you spell it (all of the above are technically correct), hummus is a delicious dip that's nowhere near as difficult to make as you may think.
Serves: Fills a medium-sized tub
Prep Time: 5 mins + 12 hours + 10 mins
Cook Time: 1 hour
Ingredients
2 cups dry chickpeas
2 tsp salt
1 tsp baking soda
water
1 lemon
3 tbsp tahini
2-3 garlic cloves
olive oil
cumin or smoked paprika
Method
Put the dry chickpeas in a large bowl or container and top it up with water – the water should sit a couple of inches above the chickpeas. Pop them in the fridge to soak overnight.
Drain the chickpeas, admire their expansion, and put them them in a saucepan with clean water, salt and baking soda. Bring to the boil.
Once boiling, lower the heat to a rolling simmer. Cook for one hour, until the chickpeas soften to the touch. Drain the chickpeas and let them cool to room temperature.
Add the juice of the lemon, garlic gloves and tahini. Use a hand blender or food processor to pulse the lot and slowly add around half a cup of water or more if you prefer a lighter consistency.
To serve, dollop some into a small bowl, add a drizzle of olive oil and a sprinkle of cumin or smoked paprika. Served with crusty bread, pita bread, crackers or vegetable crudites.
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