Hummus
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Ingredients
- 250g dried chickpeas
- [1 tsp bicarbonate of soda - optional]
- 270g light tahini paste
- 4 Tbsp lemon juice
- 4 garlic cloves, crushed
- 100ml ice cold water (& maybe more)
- 1½ tsp salt
Method
- The day before wash the chickpeas and check for any stones. Place them in a large bowl and cover with plenty of water. Let them soak overnight.
- Drain the chickpeas. [The recipe says to fry the chickpeas with the bicarbonate of soda for 5 minutes - but I never do this.]
- Put the chickpeas in a pan and cover with 1.5 litres of water. Bring to the boil and skim of any scum. Cook until the chickpeas are done, i.e. until really tender, breaking easily when pressed between thumb and forefinger, almost but nor quite mushy. This will take 30 minutes to maybe 90 or more depending on the age of the chickpeas and whether you fried with bicarb.
- Drain the chickpeas and allow to cool. Place them in the bowl of a food processor and blend to a stiff paste.
- With the machine still running, add the tahini, lemon juice, garlic and salt. Finally drizzle in the cold water.
- Allow to rest for 30 minutes and check seasoning, lemon juice etc. If too stiff, add some cold water.
Jerasalem Yotam Ottolenghi and Sami Tamini
hummus houmous hoummous hummous
middle_eastern