A great hummus

A great hummus

By
From
Under the Walnut Tree
Makes
4-5
Photographer
Fanny Bergenström

If you have a food processor, this versatile chickpea dip is very easy to make. It will be tastier if you cook the chickpeas yourself: although you need to soak them overnight, it really isn’t all that complicated. If time is of the essence, just use (well-rinsed) tinned chickpeas instead, and it will be delicious just the same.

Ingredients

Quantity Ingredient
600g cooked chickpeas, (about 250 g dried chickpeas)
or 800g tinned chickpeas
100-150ml cooking liquid or water
1 teaspoon salt
3-4 tablespoons fresh lemon juice
3-4 tablespoons tahini
scant teaspoon ground cumin
3-4 tablespoons olive oil
1-2 garlic cloves, crushed
1/2 teaspoon sweet paprika
a drizzle olive oil, to serve

Method

  1. Soak the chickpeas for at least 12 hours in plenty of unsalted water. Discard the soaking water and boil the chickpeas in new water, lid on, until really soft. Don’t use any salt in the cooking water. The cooking time is usually around 1½-2 hours. If using tinned chickpeas, simply rinse well in a colander, then drain.
  2. Blend the chickpeas in a food processor until smooth, adding a little bit of the cooking liquid or water at a time. Season with the salt, lemon juice, tahini, cumin and olive oil. Last of all, add the crushed garlic to taste, and pulse for a few seconds more. Season to taste.
  3. Hummus is excellent on various kinds of buffets, as a starter or as part of a meal with small meze dishes. Serve the hummus sprinkled with the paprika and drizzled with olive oil.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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