Hummus

Zutaten

Hummus

1⅓ cups/ 250g dried chickpeas, soaked overnight in double their volume of water

1 tsp baking soda

Scant 1 cup/270g tahini

¼ cup/60ml lemon juice

4 garlic cloves, crushed

1/2 tsp salt

7 tbsp/ 100ml ice-cold water

Anweisungen

To make the hummus, drain the chickpeas and place them in a medium saucepan over high heat. Add the baking soda and cook for about 3 minutes, stirring constantly. Add 6⅓ cups/ 1.5L of water and bring to a boil. Cook for about 30 minutes-timing can vary from 20 to 40 minutes depending on the freshness of the chickpeas-skimming off any foam that appears. The chickpeas are ready when they collapse easily when pressed between your thumb and finger-almost but not quite mushy.

Drain the chickpeas and transfer them to a food processor. Process to form a stiff paste and then, with the machine still running, add the tahini, lemon juice, garlic, and salt. Slowly drizzle in the ice water and continue to process for another 5 minutes; this will feel like a long time but it is what is needed to get a very smooth and creamy paste. Transfer to a bowl and set aside at room temperature, until needed. If you are making it in advance, then transfer to an airtight container and keep in the fridge. Remove it half an hour before serving, to bring back to room temperature, and give it a good stir if a "skin" has formed.

Notizen

The key is really the time blending it and the ice water so don’t skip that part.

In a pinch, you can make this with canned chickpeas but you should still boil them to get the texture described before blending everything together.