Heavenly hummus

Heavenly hummus

By
From
Green Kitchen At Home
Makes
675 g
Photographer
David Frenkiel

With hummus, you have three options: you either make the full version from scratch using dried chickpeas, make a quick version using tinned cooked chickpeas, or you simply head to the closest supermarket and buy the hummus with the shortest ingredient list. In all honesty, we go for any of these options, depending on the day and situation. Our golden rule, however, is always to keep a jar of hummus at home – it’s such a versatile and tasty spread.

It features in a few of our recipes in this book: underneath a Shakshuka, on top of our #GKS Bowl, and inside our breakfast Flatbread Sandwiches. We’re sharing two versions here, but if you’d rather go for option no. 3, we’ve got your back on that as well.

Ingredients

Quantity Ingredient
200g dried chickpeas
1/2 teaspoon bicarbonate of soda
1 teaspoon sea salt
2 garlic cloves, peeled
120ml hulled tahini
1 lemon, juiced
2 tablespoons extra-virgin olive oil
1/2 teaspoon ground cumin
sea salt, to taste

Method

  1. Full version: Place the chickpeas and bicarbonate of soda in a medium-sized bowl, cover with 600 ml of water and mix until combined. Soak in the fridge or 24 hours.
  2. Drain and rinse the chickpeas and transfer them to a medium-sized saucepan along with the salt, 2 litres of water and garlic. Bring to the boil, then reduce the heat and simmer for 1–2 hours or until the chickpeas are tender, skimming off any foam. Drain, reserving 120 ml of the cooking water, and set aside to cool.
  3. Place the chickpeas, garlic, reserved cooking water and remaining ingredients in a food processor or blender and pulse until completely smooth. Store in the fridge in a sealable glass jar. It will keep for up to 1 week.
  4. Quick version: Drain and rinse 2 x 400 g tins chickpeas. Place them with ½ cup of hot water and the same quantities as the full version of garlic, tahini, lemon juice, oil and cumin, in a food processor or blender, season to taste with salt and blend until completely smooth. Store in the fridge in a sealable glass jar. It will keep for up to 1 week.

Tips

  • Alternatively, prepare the hummus in a medium-sized bowl with an immersion (hand) blender

    Try adding 1 raw grated beetroot to your mixture for a pink and slightly sweet hummus. Or 1 tbsp ground turmeric and some freshly ground black pepper for a tasty yellow option. You can also replace the chickpeas with white beans.
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