Hummus made with dried chickpeas that are soaked and then cooked is a bit more time consuming, but so worth the effort. To do this, simply use 100g dried chickpeas per 400g tin, so this recipe would need 200g.
Put the chickpeas in a bowl and cover with twice the volume of cold water. Stir in 1 teaspoon of bicarbonate of soda and leave to soak for 24 hours. Drain the chickpeas, rinse well and place in a saucepan. Cover with cold water and add ½ teaspoon of bicarb. Bring to the boil, then turn down the heat and simmer gently until they’re tender – they need to be easy to mush, and almost falling apart, which will take between 1 and 3 hours depending on your chickpeas. Add more hot water if they seem to be boiling dry. Remember to reserve some of the cooking water when draining.
2 x 400g tinned chickpeas (reserve the liquid and a few chickpeas for decoration) or 200g dry, see above
3 tbsp lemon juice, freshly squeezed, more to taste
2 garlic cloves, crushed, more to taste
½ tsp salt, more to taste
1 tbsp tahini, more to taste
5 tbsp extra virgin olive oil
paprika or sumac to garnish
Reserve the liquid when draining the chickpeas, then rinse.
Combine the chickpeas (reserving a few), lemon juice, garlic, salt, tahini, and 7 tablespoons of reserved chickpea water in a food processor, and whiz to a creamy purée.
Add more lemon juice, tahini, garlic or salt to taste. Turn out into a bowl, and smooth with the back of a spoon. Drizzle with the extra virgin olive oil and scatter with the reserved chickpeas. Sprinkle with paprika or sumac and serve.
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