Hummus

Hummus

By
From
Huxtabook
Makes
430 g
Photographer
Chris Middleton

Ingredients

Quantity Ingredient
200g dried chickpeas, soaked overnight
pinch bicarbonate of soda
2 garlic cloves, crushed
1 teaspoon cumin seeds, toasted and ground
1 teaspoon coriander seeds, toasted and ground
2 tablespoons tahini
100ml olive oil
60ml lemon juice

Method

  1. Place the chickpeas and bicarbonate of soda in a saucepan of salted cold water and bring to the boil. Simmer for about 45 minutes to 1 hour, until the chickpeas are tender and almost beginning to break apart. Drain the chickpeas, reserving 1 tablespoon of the cooking liquid.
  2. Place the warm chickpeas in a food processor with the rest of the ingredients and season with salt and pepper. Blitz until a smooth purée is made. Check the seasoning and also the amount of lemon juice and adjust as necessary. Set aside to cool.
  3. Transfer to a clean airtight container; the hummus will keep in the fridge for several days.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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