250gdried chickpeas(soaked overnight in double the amount of water)
1tspbicarbonate of soda
75-100mlml ice cold water
Soak the chickpeas overnight in a large bowl of water, twice the amount of water to chickpeas. The next day drain the chickpeas into a pan over a high heat and add the bicarbonate of soda. Cook for a couple of minutes, stirring constantly before adding the water. Add approximately 1½ litres of fresh water and bring to a boil.
Cook, skimming off any foam and skins that float to the surface. They may take anywhere between 20 and 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.
Once cooked, drain the chickpeas. You should have roughly 600 grams now. Place the chickpeas in a food processor and process until you get a stiff paste; then, with the machine still running, add the tahini paste, lemon juice, garlic and 1½ teaspoons of salt. Finally, slowly drizzle in the iced water and allow it to mix until you get a very smooth and creamy paste, about five minutes.
Transfer the hummus into a bowl, cover the surface with cling film and let it rest for at least 30 minutes. If not using straight away, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving.
This recipe makes a large quantity of hummus. You can half the recipe but we have tried and tested to freeze in smaller amounts and allowed to defrost at room temperature and have no issues with either taste or consistency.
Amount Per Serving
Calories 169Calories from Fat 90
% Daily Value*
Saturated Fat 1g6%
Vitamin A 25IU1%
Vitamin C 3.2mg4%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •