Hummus Recipe. A very popular and traditional middle eastern food. Great as an accompaniment to a meal, or as a dip. Enjoy our Hummus recipe.
Soak the chickpeas
Take a large bowl and put in the chickpeas. Then, pour over enough water to cover the chickpeas and an additional 2 cm more. Leave to soak overnight. In the morning they will look plump and swollen.
Place a saucepan on the hob and add the chickpeas with their water. Then, add a little more water and turn on to a high heat. As the chickpeas begin to simmer, a foam will rise to the top, skim off this foam into a bowl with a spoon and discard. Then, turn down the heat to a very slow simmer and cover with the pan lid leaving an opening. Cook for an hour and a half, adding more water through out the cooking if needed. Once cooked the chickpeas should be plump and soft. You should be a able to squash them with a spoon.
Canned chickpeas can be used if you are short of time, however they will not be as flavoursome.
Make the hummus
Place two spoonfuls of the chickpeas into a bowl and set aside for later on. Then spoon the remaining chickpeas into a blender. Put the lid on and purée until it becomes a fairly smooth paste. Repeat the process until all the chickpeas are used. Then, spoon the blended paste into a bowl.
Really authentic humus is made in a bowl with a pestle!
Finish the Hummus
Take the juice from the squeezed lemon and add it to the bowl of blended chickpea paste. Add in the tahini, season with salt and whisk well. Then, add a little water to moisten the mixture. Whisk again until it is all well combined.
Check that the amounts of salt and lemon juice are to your liking.
Make chickpea garnish
Add the paprika to the bowl with the reserved chickpeas. Follow with the cumin, the tablespoon of lemon juice, the olive oil, the chopped green chilli, the chopped parsley and some salt. Then mix it all together.
Serve and enjoy
Place two big spoonfuls of hummus onto a serving plate. Then, using the back of the spoon, spread the humus around in swirls creating a hollow in the middle. Then, place the chickpea garnish in the centre. Your hummus is now ready.
It can be served with fresh pitta bread, a drizzle of olive oil and baba ganoush.
A versatile vegetarian dish, Hummus goes with almost anything. It will keep in the fridge for 2-3 days in a sealed container.