Ok, so this may seem like a controversial claim – I have spoken to many a cook who has failed to get it right, and I was fully expecting my homemade hummus to be a let-down as a result, but this recipe is seriously good.
A bit about the recipe – we got it from a website dedicated to hummus, that’s right, a website just about hummus! They seemed to know what they were doing, and the recipe had hundreds of comments on it, so we decided to give it a go.
I think the important bit is getting good DRY chickpeas and making sure they are sparkling clean before cooking – or that’s what the comments seemed to say! I bought the chickpeas from Waitrose – they seemed pretty tiny in their packet, which is good according to the hummus experts!
It was so good, we thought it would be rude not to share!
Warning: You will need a food processor.
240g dried chickpeas (the smallest you can find)
juice from 1 squeezed lemons
1-2 garlic cloves
1/2 teaspoon cumin
1 tablespoon + 1/8-1/4 teaspoon bicarbonate of soda
1. Poor the chickpeas over a large plate. Go over them and look for damaged grains small stones, or any other thing you would rather leave out of the plate.
2. Wash the chickpeas several times, until the water is transparent. Soak them in clean water over night with 1 tablespoon of bicarbonate of soda. Then, wash it, and soak again in tap water for a few more hours. The grains should absorb most of the water and almost double in volume.
3. Wash the chickpeas well and put them in a large pot. Cover with water, add the rest bicarbonate of soda and NO salt. Cook until the grains are very easily smashed when pressed between two fingers. It should take around 1-1.5 hours, during which it is advised to switch the water once again, and remove the peels and foam which float over the cooking water. When done, sieve the grains and keep the cooking water.
4. Put the chickpeas into a food processor and grind well. Leave it to chill a little while before you continue.
5. Add the tahini and the rest of the ingredients and go on with the food processor until you get the desired texture. If the hummus is too thick, add some of the cooking water. It should be thinner than the actual desired texture.
Serve with some good olive oil and chopped parsley.
This is seriously better than any pot – we added quite a lot of the cooking water to get it to the right consistency, and a touch more lemon juice, but you need to taste it and judge it for yourself!
I served this with sweet potato falafels (good for baking) recipe to come soon, cabbage, carrots, pitta and pickles – inspired by Eat a Pitta in St Nick’s market! Delish.