Nothing much can compare to freshly homemade hummus served with warm flatbreads and a good drizzle of olive oil (we add oil incidentally to keep the hummus fresh, avoiding the drying out stage that comes when it’s been out on the table for a while) I’ve tried lots of different recipes through the years, tweaking them until I found what I liked best. Two top tips to highlight here: use dried chickpeas which you’ve soaked and cooked yourself and blitz your hummus until you’ve got a velvety smooth finish. For an extra special hummus, load it up with pomegranate jewels, sprouting seeds, nuts, dried fruits or anything else you fancy.
1 ½ cups cooked chick peas (see below for instructions for cooking from scratch)
1 1/2 tbsp tahini
1-2 cloves garlic (depending on personal preference)
Juice of 2 lemons
1 level tsp sea salt crystals
1 tbsp olive oil
2 tablespoons ice cold water
Add all ingredients to a food processor and blitz until silky smooth.
Cooking chickpeas from scratch
Soak required quantity (about 3/4 cup for the above recipe) overnight in plenty of cold water with 2 tablespoons of bicarbonate of soda . Rinse in morning and re-fill with cold water for another few hours if possible.
Rinse and put in a large pan with lots of cold water. Bring to the boil and simmer for around 45 mins until very soft. Skim the floating skins and foam off regularly.
Drain when cooked and rinse in cold water. Use when cool.