Hummus

My quest to find the best homemade dips continues. This hummus is great by itself, or with the addition of the lemon sauce if you are feeling a little fancy.Serve with some delicious pita crisps, or mini bread sticks to complete the dish.

Serves: 6 (around 1 medium sized bowl)
Cooking Time: Soak the chickpeas overnight. Then preparation of around 45 minutes, plus at half of resting time before serving.


Ingredients

+ 1 quantity of basic hummus (see below), reserving 4 tablespoons of the cooked chickpeas to garnish if you are adding the lemon sauce
+ 1 quantity of lemon sauce (see below)
+ 10 g flat-leaf parsley, finely chopped
+ 2 tablespoons of pine nuts, toasted

Basic Hummus:
+ 250 g dried chickpeas

+ 1 teaspoon of bicarbonate of soda
+ 270 g light tahini pasta (if you can’t find a ‘light’ version, I just use around 180 g instead)
+ 4 tablespoons of lemon juice 
+ 4 garlic cloves, crushed
+ 100 ml ice cold water
+ touch of salt
+ pepper to taste

Lemon Sauce:
+ 1 green chilli, finely chopped
+ 4 tablespoons of lemon juice
+ 2 tablespoons white wine vinegar
+ 2 garlic cloves, crushed
+ 1/4 teaspoon of salt

Method

Basic Hummus:

Start a day before, by washing the chickpeas well and placing them in a large bowl. Cover them with cold water, at least twice their volume, and leave to soak overnight.

The next day, drain the chickpeas. Place a medium saucepan on a high heat, before adding the drained chickpeas and the bicarbonate of soda. Cook for about 3 minutes, stirring constantly to coat the chickpeas in the bicarbonate of soda. Add 1.5 litres of fresh water and bring to a boil. Cook, skimming off any foam and skins that float to the surface. The chickpeas will take anywhere between 20 and 40 minutes, depending on size and freshness. You can judge they are done by pressing a chickpea between your thumb and finger – it should be tender and break up easily, and only just mushy.

Drain the chickpeas and place in the bowl of a food processor. You should have roughly 600 g now. Process until you get a stiff paste; then, with the machine still running add the tahini paste, lemon juice, garlic, and 1 1/2 teaspoons of salt. Finally, slowly drizzle in the iced water. Allow to mix for around 5 minutes, until you get a very smooth and creamy paste. Add extra lemon juice, tahini and salt as needed if you are not adding the lemon sauce. I also unconventionally add a touch of pepper to the mix. 

Transfer the hummus to a bowl and cover, allowing to rest for at least 30 minutes. If not using straight away, refrigerate until needed. Make sure to remove from the fridge at least 30 minutes prior to serving.

Lemon Sauce:

While waiting for your hummus to rest, combine the ingredients for your lemon sauce in a small bowl. Divide your hummus into serving dishes, leaving a slight hollow in the centre. Scatter the reserved chickpeas on top, and drizzle generously with lemon sauce. Garnish with chopped parsley and toasted pine nuts. 

Original recipe sourced from Jerusalem

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