Hummus is one of those dips that goes with everything. Its so easy to make at home and you can avoid buying ready made dips eliminating all the unnecessary additives, stabilisers and preservatives that most brands have. This hummus is one of my most requested recipes. Whenever people taste it they say “Its so yummy and creamy, how did you do it? Umh… it’s not that complicated! I think it’s all the love that goes into soaking the dried chickpea and peeling the skins oh and having a high speed blender that gives it such a creamy taste.
Preparation of Chickpeas:
My top tips for soaking chickpeas is to firstly soak them for 2 days, changing the water 2-4 times a day. Secondly use a little bit of bicarb soda to help soften the beans and never add salt, it has the opposite effect.
For this recipe I soak; 1 cups of dried Chickpeas (approx 100g), in 4 cups of room temperature filtered water and 1 teaspoon of bicarb soda. I leave the mixture for 12 hours and then change the water. In total change the water 3 times. I also cover the bowl with a clean tea towel.
Once the chickpeas have finished soaking I drain off the liquid and add them to a pot with 2-4 cups of room temperature filtered water and 1 teaspoon of bicarb soda. I then bring them to the boil on a medium heat and then let them simmer and cook for 1 – 1.5 hours or until they are soft.
If you would like to use your Thermomix, place 500-750ml water in the bowl and add chickpeas to the simmering basket and cook for 50min, 100 degrees, speed 2 with the measuring cup in place.
Once they are done, allow them to cool completely in the water. If at this point you need to store them I recommend leaving them in the cooking water and placing them into the fridge. If the need to be frozen, then drain off the cooking water and place them in a sealed container.
If your continuing on to make the hummus then drain off the cooking water and set it aside. If you like you can keep it and use it, it’s also known as aquafaba, you might have heard about it? Although this takes some time peel off the chickpea skins, you’ll be rewarded with the creamiest hummus ever.
Making Creamy Hummus:
I use a Thermomix, but any high speed blender will do.
Add to the mixing bowl
* 3 Garlic cloves and the peel of one lemon.
Now blend Speed 7, 5 seconds. Scrape down and repeat if required.
* Cooked Chickpeas (now approx 250g)
Now blend Speed 9, 10 seconds. Scrape down and repeat.
* 1/2 cup Tahini
* The juice from 1 Lemon
* 1/4 cup filter room temperature water
* 1/2 teaspoon Cumin
* 1 teaspoon of Celtic Sea salt
Now blend Speed 5, 30 seconds. Check consistency and add more water if required. Repeat Speed 5, 30 seconds
When Serving sprinkle Paprika, light tasting Olive Oil and even Pine Nuts on top to garnish. Serve with crackers and Vegetable Crudités