2
Ingredients
250 g dried chickpeas
1 litre cold water
6 tablespoons tahini
4 garlic cloves,
Crushed juice of 4 lemons salt
Method:
1. place the chickpeas in a large container and cover with the water. soak overnight.
2. Drain the chickpeas, place in a large pot, and add enough fresh cold water to cover by 10 cm. simmer until tender, about 1 hour.
3. Remove from the heat and drain, keeping some of the cooking water.
4. process the chickpeas, think, garlic and lemon juice in a food processor, adding just enough of the cooking liquid to bring the mixture to a creamy consistency. season with salt to taste
HINTS AND TIPS:
* You will need—cutting board, cook’s knife, large pot, weight and spoon
measures, food processor, plastic spatula and bowl.
* When simmering the chickpeas, to prevent foam forming on the water’s
surface, add 1 tablespoon vegetable oil to the water before it comes to the boil.
* The older the chickpeas the longer the cooking time.
* Once cooked, the chickpeas can be placed in cold water so the loose skins float to the top.
* When soaking and cooking dried chickpeas, it is worth remembering they double in weight and size.
* Canned chickpeas can be used as a substitute for the dried variety; be careful when seasoning because the canned varieties are already salted.
* Do not salt the water when cooking, this will toughen the chickpeas.
* Use hummus as a dip or as a spread in rolls, flat breads and sandwiches.
* When serving as a dip, drizzle with extra virgin olive oil and sprinkle with a few pinches of paprika.
* As an alternative to extra virgin olive oil, drizzle with olive oil infused with basil or chilli.
* Try adding 2 teaspoons ground cumin to the hummus.
* Hummus can be served warm as is traditional in the east of Turkey. In fact hummus is the Arab word for chickpea.
* Dried chickpeas can be soaked and cooked a couple of days in advance and kept in the fridge.
* Cooked chickpeas can be frozen.
* Changing the water once it has reached the boil reduces intestinal gas because the indigestible sugars which cause the gas dilute in the
water.
* Store dried chickpeas in an airtight container for no more than 1 year
