Hummus
There really is nothing like authentic homemade hummus, and although there is a longer process to it, the result is so satisfying and definitely worth it! The chickpeas must be prepared ahead of time, and can be frozen for later use, once they are done the rest of the magic comes together in a food processor. The secret to a delicious hummus is an excellent quality tahini, so if you can, try to source one from an authentic Middle Eastern grocer.
Ingredients 9
250 g chickpeas
180 g tahini
3 cubes ice
1 lemon
1 garlic
1 tsp bicarb soda
salt
To Dress
extra virgin olive oil
1 tbsp Aleppo pepper
chickpeas, cooked
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Method 9
Place the in a bowl with the and plenty of water and allow them to hydrate and expand for ideally 24 hours.
Once they have rehydrated, drain the water and give them a quick rinse before placing them in a medium sized sauce pan with 4 times their water.
Bring the to the boil and skim off any white scum that rises to the surface of the pot. Reduce the heat slightly and cook the chickpeas for approximately 45 minutes or until they collapse easily but are not yet mushy. I like to test this by throwing a chickpea against the kitchen wall, if it sticks to the wall they are ready!
Allow the to cool slightly and drain them, discarding the water but reserving 1/4 cup incase required. Also reserve 2 tablespoons of chickpeas to garnish.
Add the to a food processor and blitz for as minute until a stiff paste forms, remove the lid, scrape down the sides and do this again, ensuring no whole chickpeas or chunks are present. Crush the in small bowl.
Add the , juice, , and salt, and continue blitzing for a few minutes. If the mixture starts to stiffen drizzle in some of the reserved chickpea water along with the .
Allow the hummus to process for several minutes, into a smooth and creamy paste, stopping the food processor to scrape down the sides occasionally to ensure even consistency.
If you are making this in advance, once the hummus has cooled store it in the fridge, remembering to bring it back to room temperature when you wish to serve it.
Serve on a flat plate making a well in the centre of the hummus to place the chickpeas and extra virgin olive oil. Garnish with Aleppo pepper.
Sunday Kitchen's tips
Middle Eastern grocers sell authentic tahini brands, the tahini is hulled, making it lighter in colour and quite runny.
When using tahini, be sure to scoop from the bottom of the jar up to loosen the mixture as with time the seed paste will separate from the oil.
Once you have cooked the chickpeas you can freeze them with their water in containers to put in the fridge for up to 3 months.
Make sure the food processor is at least 1200mls in size, otherwise it won't fit all the ingredients.
Helpful tips
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Notes
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