I love good hummus, in fact one of the first restaurants I visited in Scotland when I moved over “a few years ago” was a small middle eastern restaurant that served the best hummus. It was creamy and smooth, with just the right amount of garlic. Needless to say every time I visited I scoffed the lot! Now I won’t claim that I make my own hummus all the time because sometimes you just need to ease of running to the shops to buy various dips and nibbles because you’ve decided you are having a few folk around or just a lazy night in.
Each time I read a magazine or recipe book and there is a recipe for hummus I always compare them. Some have added olive oil, some are made with tinned chickpeas (which are always in my store cupboard) and others made with dried chickpeas. Each time I followed a recipe the hummus was never quite like I had that first time! So my search for the best recipe continued. I then came across an article by Yotam Ottolenghi in which he argued his opinion on using dried chickpeas and a turkish tahini, rather than a greek tahini. Armed with more information, I set off to try his recipe. I was amazed at the difference! I had finally achieved the smooth texture and creaminess I’d been searching for. This method does need a little planning time as the chickpeas are soaked overnight, but in my opinion its worth it. I’d also add that this recipe freezes really well making it ideal for preparing in bulk and freezing for later use.