This hummus is more labor intensive than some recipes for the popular spread, but the result is super smooth, like the stuff you get at a Middle Eastern restaurant.
By Jess Lacey
Silky Smooth Hummus
- Total Time: 8 hours 40 mins
- Yield: 6 1x
Description
This hummus is more labor intensive than some recipes for the popular spread, but the result is super smooth, like the stuff you get at a Middle Eastern restaurant.
Ingredients
Scale
- 250g dried chickpeas
- 1 tsp bicarbonate of soda
- 4 heaped tablespoons Tahini paste
- Juice of 1 lemon (approximately 4 tablespoons)
- 4 cloves of garlic, finely chopped
- 70–100ml ice cold water
- 1 1/2 teaspoon salt
- 2 teaspoons roasted and ground cumin
- 2 teaspoons paprika
- 1 tablespoon toasted pinenuts (optional)
- Olive oil, to taste
Instructions
- The night before you want to make the hummus, leave the chickpeas to soak in a pan of water, with at least twice as much water as chickpeas.
- The next day, drain the swollen chickpeas
- Heat a saucepan large enough to accommodate the chickpeas and 1.5 litres of water over a high heat.
- Add the chickpeas and the bicabornate of soda and cook for 3 minutes, stirring constantly.
- Add 1.5 litres of water and bring to the boil.
- Simmer the chickpeas for 20-40 minutes until soft but not mushy.
- Skim off the foam and chickpea skins every few minutes while they are cooking.
- Drain the chickpeas once they are soft.
- You’ll probably still have chickpea skins mixed in, so fill the pot with cold water and tip the chickpeas in.
- The remaining skins should float to the top and you can either pour them out or remove them with a slotted spoon.
- Blend the chickpeas and garlic in a processor or with a stickblender (which worked fine for me) until smooth.
- Add the tahini, salt and lemon juice and blend.
- Finally, add the iced water bit by bit (I didn’t need the entire 100 mls) and blend until you get a smooth paste.
- Leave to rest for 30 minutes for the flavours to come together.
- Serve sprinkled with the cumin, paprika and pinenuts, and drizzled with olive oil.
- Prep Time: 8 hours
- Cook Time: 40 mins
- Category: Appetiser
