Hummus (The Best!)
This Hummus recipe is made from dried chickpeas and a few other store pantry ingredients that will take your hummus to the next level. Say goodbye to store-bought versions and enjoy the superior taste and texture of freshly prepared hummus made in your own home kitchen. It's wholesome, healthy and very delicious.
Equipment
- Food processor or high speed blender
Ingredients
- 1 cup dried chickpeas
- 1 teaspoon bi-carb soda, divided (baking soda)
- ⅓ cup tahini
- 1 large lemon, juiced
- 2-3 cloves garlic, roughly chopped
- ¾ teaspoon ground cumin
- 3-4 ice cubes
- Salt, to taste
Instructions
- Place chickpeas and 1/2 teaspoon of the bi-carb soda into a large bowl. Cover with cold water by at least 5cm. Cover and set aside for a minimum of 12 hours and up to 24 hours.
- Drain the chickpeas and transfer them to a large saucepan. Add the remaining 1/2 teaspoon bi-carb soda and a good pinch of salt and cover with cold water by at least 5cm. Bring to the boil over high heat and skim the surface of any scum. Reduce heat to medium low, cover, and simmer for 30 minutes or until they are very tender.
- Give the chickpeas a good stir, then using a slotted spoon, remove any skins floating on the surface and discard them. Drain the chickpeas, reserving 1/4 cup of the liquid and 10-12 of the chickpeas to garnish with later.
- Place the warm chickpeas into the bowl of a food processor or high speed blender. Process for 30 seconds. Add all the remaining ingredients along with 2 tablespoons of the reserved cooking liquid. Process for 3-5 minutes or until the mixture is super smooth. Taste and adjust consistency with more reserved chickpea water if required and taste with more lemon juice and/or salt if need be.
- Spoon and swirl the hommus into a wide shallow serving bowl or transfer to an airtight container and chill if not serving within 30 minutes. The hommus will thicken slightly once cooled. Garnish hommus with a good drizzle of olive oil, the reserved chickpeas, a sprinkle of paprika and pepper, and some fresh herbs if desired. Serve with pita, Lebanese bread, crackers and/or vegetable sticks.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified.