Hummus bi tahini

Hummus bi tahini

By
From
Saha
Makes
500 g
Photographer
Matt Harvey

We make no apologies for including another recipe for hummus as this homemade version is immeasurably better than any commercially sold hummus. If you want a shortcut, use a 400 g (14 oz) can of chickpeas, but make sure you rinse them well to get rid of the ‘tinny’ flavour. Hummus is best when you take the trouble to pick out all the chickpea skins, but it’s not surprising that most of us don’t have the time to devote to this tedious task.

Ingredients

Quantity Ingredient
250g dried chickpeas
2 tablespoons bicarbonate of soda
2 lemons, juiced
2 small garlic cloves, 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 bicarb. 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 the chickpeas in a large pan of fresh water and bring it to the boil. Then lower the heat and simmer for up to 2 hours, until they have disintegrated into a porridge-like 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 mush of 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:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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