The Perfect Hummus
Hummus—smooth, creamy, and irresistibly delicious. It’s the perfect dip, spread, or snack for any occasion. Whether you’re serving it with fresh veggies, pita, or simply eating it by the spoonful, this recipe brings out the best in hummus.
Ingredients
- 500g Dried chickpeas
- ½ tsp Bicarbonate of soda
- 2 tbsp Ground cumin
- 1 tbsp Salt
- 3 tbsp Lemon juice
- 160g Tahini
- 150ml Water (with 4 ice cubes)
- 6 Garlic cloves (peeled)
- Olive oil (for cooking garlic)
Step 1
Place chickpeas in a large bowl, cover with water (double their depth), and soak overnight for at least 14 hours, changing the water halfway through.
Step 2
Drain and rinse the soaked chickpeas. Cover with fresh water and bring to a boil. Boil for 10 minutes, reduce heat to simmer, and add bicarbonate of soda. Cook for 1-2 hours until tender.
Step 3
While chickpeas cook, place peeled garlic cloves in a small saucepan with olive oil. Simmer gently for 5 minutes until garlic is soft and slightly browned. Remove garlic from the oil, reserving both separately.
Step 4
If you like smooth hummus, blend the chickpeas while still warm. For a chunkier texture, cool them in the fridge first.
Step 5
Add chickpeas, 4 garlic cloves, cumin, salt, and lemon juice to a food processor. Blend while gradually adding tahini. As it thickens, add iced water until desired consistency is reached.
Step 6
Drizzle with reserved garlic oil and serve with the remaining garlic cloves. Store leftovers in the fridge for up to 5 days.