Posts tagged with hummus:
Perfect Hummus courtesy of Felicity Cloake (again!).
To be honest, I’ve probably only cooked dried chickpeas a couple of times before. But I got myself a new pressure cooker recently so 40 mins is way more realistic than the 4 hours mentioned in the original recipe.
Definitely the best hummus I’ve made so far - I’m sure its delicious with tinned chickpeas also if you’re short on time
Also pictured below (on the right) is my Artichoke & Lemon dip
- 200g dried chickpeas
- 1 tsp bicarbonate of soda
- 6 tbsp tahini
- Juice of 1 lemon
- 3 cloves garlic, crushed
- Big pinch of cumin
- Salt, to taste
- Olive oil and paprika, to top
- Put the chickpeas in a bowl and cover with twice the volume of cold water. Stir in 1 tsp of bicarbonate of soda and leave to soak for 24 hours (apparently the bicarb helps to soften the chickpeas)
- Drain, rinse well and cook in a pressure cooker for approx 40 minutes (@12psi). Release pressure slowly and allow to cool in the water (Alternatively simmer for 1-4 hours until very tender)
- Once cool, drain well reserving the cooking liquid. Set aside a few whole chickpeas as a garnish. Mix the tahini with half the lemon juice and the crushed garlic – it should tighten up – then stir in enough cooled cooking liquid to make a loose paste. Add this, and the chickpeas, to a food processor and whizz to make a purée
- Add the cumin and a generous pinch of salt, then gradually tip in enough cooking water to give a soft paste – it should just hold its shape, but not be claggy. (You’ll need approx 6 tbsp). Taste, and add more lemon juice, garlic or salt according to taste
- Tip into a bowl, and when ready to serve, drizzle with olive oil, garnish with the reserved chickpeas and sprinkle with a pinch of paprika
Hummus … so simple a recipe, yet so often a stodgy disaster
I’ve been trying to make hummus for years, but it never tastes as nice as the processed supermarket version.
With this recipe, I think I’m on the right track at last! There’s just the right balance of garlic, tahini and lemon. When I have more time (or buy a pressure cooker) I must try it with dried chickpeas, apparently it makes all the difference in getting the texture perfectly creamy.
- 400g can chickpeas
- 6 tbsp tahini
- 1 lemon, juice only
- 4 gloves garlic, crushed
- ½ tsp cumin
- paprika and olive oil to finish
- Drain the chickpeas over a bowl, reserving the liquid
- Mix the tahini with half the garlic and half the lemon juice in a bowl. It’ll get thick immediately. Now stir in enough of the reserved chickpea liquid to make a loose paste
- Pulse this paste with the chickpeas in a food processor to form a purée
- Add the cumin and a good pinch of salt. Gradually add in more of the reserved liquid until you have a soft paste. Add more lemon juice, garlic or salt to taste
- Before serving, drizzle over some olive oil and spinkle with paprika