There are so many variations on how to make hummus that I enlisted my mum’s recipe. My mum is THE BEST COOK I have ever come across. As she doesn’t use recipes when cooking, I tried to get as close to real measurements as possible. I have tested this out and it works well. You can cheat by using canned chickpeas… it won’t taste as amazing, but it will be pretty close 🙂 Serve with this delicious nut bread for a complete meal..
Preparation (the day before)
1. Soak your chickpeas in hot water for 8 hours or overnight.
- 2 x cups chickpeas, still warm, or cold and peeled (see step 1)
- 1/4 x cup tahini
- 2 1/2 x fresh lemons, or about 8 tablespoons lemon juice
- 1-2 cloves of garlic, pasted (bang with mortar and pestle, crushing doesn’t work!)
- 1 tsp sea salt
- 1 tsp cumin
- paprika to serve
- really good quality extra virgin olive oil to serve (you can go without if you’re dieting)
- Rinse the soaked chickpeas, and then pour then into another pot and boil them for around an hour until tender. (Keep the water you boil them in). Set aside 2-3 tab of chickpeas for later.
- Pour tahini and lemon juice into your food processor and pulse until creamy and pale in colour. Add salt, and garlic to your lemon-tahini sauce.
- Pour chickpeas into a food processor and blend well. Add as much of the water left over from step 1 as you want to achieve your desired thinness. Taste and adjust seasonings.
- Let this all run in your food processor for 2-3 minutes until smooth.
Serve drizzled with olive oil, and top with extra chickpeas, paprika or cumin.