Hummus
חוּמוּס
Dried chickpeas, bicarb, and an unreasonable amount of tahini.
Serves 8Hands-on 20 minTotal 2 hrPareve
Ingredients
- 250 g Dried chickpeasSoaked overnight. Tinned will not get you there.
- 1 tsp Bicarbonate of soda
- 200 g TahiniGood tahini. It is most of the flavour.
- 2 Lemons
- 2 Garlic cloves
- 60 ml Ice water
- 1.5 tsp Salt
Method
- 01Drain the soaked chickpeas, cover with fresh water, add the bicarb and boil hard for 45–60 minutes until they crush between two fingers with no resistance. Overcook them rather than under.
- 02Blitz the garlic with the lemon juice and leave ten minutes, then strain — this takes the raw bite out without losing the garlic.
- 03Blend the hot chickpeas with the lemon-garlic, tahini and salt.
- 04With the motor running, add ice water a spoonful at a time until it goes pale and turns almost fluffy. Keep going past the point you think it is done.
- 05Rest thirty minutes. Serve warm, with a pool of olive oil.
The bit that matters
The bicarb breaks down the skins, which is the entire difference between smooth hummus and gritty hummus. Ice water at the end is the second half of it.