My Perfect Hummus
The proportions in the recipe can be adjusted once you make and taste it, but the first time I suggest following the amounts closely. Judge the result before you make changes. I honestly think this amount of garlic, tahini and lemon juice is about perfect. The hot sauce is imperceptible but important. Ensure you use good tahini, and that the bottle isn’t too old, as it can harden and become lumpy if so. To cook chickpeas, see the notes below. Freeze left over chickpeas for using in salads and soups and leftover hummus also freezes well.
Servings Prep Time
8 15min
Cook Time
30min
Servings Prep Time
8 15min
Cook Time
30min
Ingredients
Instructions
  1. Crush the garlic and salt in pestle and mortar and grind until it’s a paste. Place all the ingredients, except the chickpea cooking liquid, in a blender (or a food processor fitted with the steel blade). Process until the chickpeas are pureed. You may have to stop the blender a few times and push down the mixture using a spatula. At this stage the mixture will look dry and coarse.
  2. Now the fun begins. Add a tablespoon or two of the chickpea cooking liquid and blend again to let mixture “absorb” the liquid. As you do this you will see the mix becoming smoother and less dry. Continue adding the cooking liquid, a tablespoon at a time, until you get a smooth dropping consistency. The hummus will expand and become lighter in colour. See photo. Taste, for seasoning, and store in the fridge and serve at room temperature.
  3. To serve as part of a mezze platter, spread the hummus in a shallow serving dish. Sprinkle with a few reserved chickpeas, a dash of sumac if you stock it, and some paprika. Dive in with some bread!
Recipe Notes

To cook your own chickpeas:

  • Soak 1 cup of chickpeas overnight in some water and 1 teaspoon of baking soda.
  • Next day, pour away the soaking water and place the chickpeas in a pressure cooker. Add some salt, and cover with 1/2 “ fresh water and cook for 25 minutes on low heat (turn down the heat once the pressure builds and set the timer for 25 minutes).
  • If you don’t have a pressure cooker, you can cook the chickpeas in a pan on the hob, but it will take a lot longer. I haven’t tried this, but 70-90 minutes is a good estimate. You want really soft chickpeas, so don’t undercook.

Share this:

Like this:

Like Loading...