Best Hummus Ever
So I obviously made hummus at home multiple times before. But it never tasted quite the same as it does in a good Middle Eastern restaurant. Now I know why.... It just has to be made from scratch! It’s time consuming, I know, but worth it with all the soaking, boiling and whipping... This recipe is inspired by Ottolenghi’s cookbook “Jerusalem”. I used less tahini, more lemon and a little less garlic. It doesn’t require any oil, which is great if you’re on an oil free diet. You can add a pinch of cumin if you like.
250g dry chickpeas
1tsp bicarbonate of soda
5tbs lemon juice (or to taste)
2 garlic gloves
50ml cold water
sea salt pepper
Wash the dry chickpeas well the day before. Rinse them and soak overnight in cold water twice their volume. The next day rinse and drain them and put them in a pot with bicarbonate of soda. Cook the chickpeas with soda on high heat for about 3 minutes, stirring constantly. Add 1 1/2 liters of fresh water and let it boil. Once it starts boiling you’ll need to skim the foam and some of the skins that would float to the surface. It takes only 20 minutes for the chickpeas to be fully cooked, I’m guessing this is due to addition of soda. But it may take longer if the beans are bigger or older. It should be cooked to the point of breaking easily when slightly pressed on.
Drain the chickpeas and transfer them into a food processor or a high speed blender. Add all the ingredients except water and blend until very smooth and fluffy, adding water a little at a time if necessary. It will thicken once you refrigerate it so don’t be afraid to add more cold water if its too thick for the processor to blend it well into a smooth paste. Adjust the seasoning and transfer the hummus into a bowl and refrigerate for at least 30 min before serving.
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