Homemade hummus
Homemade hummus from boiled chickpeas and tahini. A Middle Eastern spice mix makes it taste more authentic.
Ingredients
- dried chickpeas — 200 g
- bicarbonate of soda — 1/2 tsp
- tahini — 4 tsp
- juice of a third of a lemon
- olive oil — about 30 ml
- salt, sweet paprika
- garlic — 1 clove
Method
- Soak the chickpeas in water overnight: they need 8–10 hours, and will absorb most of the water and double in size.
- Drain them, put them in a pan and cover with fresh water. Add 1/2 tsp of bicarbonate of soda to help them soften. Boil for 40–60 minutes until tender. Keep the cooking water — it is useful later.
- Optionally peel the chickpeas: cover them with water several times and rinse under cold running water, and the skins come away by themselves.
- Put everything into a blender in turn and blitz. Taste as you go and adjust with salt and lemon juice. If the hummus is too thick, loosen it with the chickpea cooking water.
- Keep in a sealed jar for up to 5 days.
Tips
- For pink hummus, add a piece of cooked beetroot.