Hummus bi tahini

Hummus bi tahini

By
From
Moorish
Makes
500 g
Photographer
Mark Roper

One of the very best things about food and cooking is that there are always new and improved ways of doing things. This recipe for hummus is a case in point. Greg learnt this method while helping his brother and sister-in-law and their friend Dodo Talj set up the kitchen at their new eatery, Cafe Zum Zum in North Carlton. During this cooking stint he had the pleasure of working with Bassouma, a Lebanese cook who has worked at some of the best Middle Eastern restaurants around Melbourne. Her hummus is legendary!

This version uses a lot of bicarbonate of soda in the soaking process, which helps break the pulses down. They are then cooked down to a mush and blitzed, skins and all. The result is a superlative, super-smooth dip, rather than the usual, rather gritty version.

Ingredients

Quantity Ingredient
250g chickpeas
2 tablespoons bicarbonate of soda
2 lemons, juiced
garlic, crushed with 1 teaspoon sea salt
100ml tahini paste, well stirred
salt and pepper

Method

  1. Soak the chickpeas overnight in twice their volume of cold water and the bicarbonate of soda. The next day, rinse the chickpeas very thoroughly. Don’t rush this step – you should take at least 5–10 minutes rinsing them under cold running water. Place them in a large pan of fresh water and bring to the boil. Then lower the heat and simmer for up to 2 hours, until they have disintegrated to a porridgelike mush. You will need to keep an eye on them during the cooking process, and top up with extra water every 20 minutes or so.
  2. Tip the chickpeas into a processor with the lemon juice, garlic paste and tahini and whiz until the mixture is very smooth. Taste and adjust the seasoning until you get the right balance of nuttiness, acid and pungent garlic.
  3. As it cools, the hummus will thicken, so thin it down with a little more lemon juice or water as needed.
Tags:
Malouf
Greg
Lucy
Moorish
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