Hummus

Hummus

By
From
Leiths How to Cook
Serves
6-8
Photographer
Peter Cassidy

If using dried chickpeas, you will need to start this the night before, to soak them.

Ingredients

Quantity Ingredient
250g dried chickpeas, (or use tinned; see note)
2 garlic cloves
1 lemon
2 teaspoons ground cumin
pinch cayenne pepper
4 tablespoons olive oil
flat-leaf parsley sprigs
salt
freshly ground black pepper

Method

  1. Put the chickpeas in a bowl, cover with cold water and leave to soak overnight.
  2. The next day, drain the chickpeas and place them in a saucepan. Cover with fresh water and bring to the boil. Lower the heat and simmer for 1–1½ hours, or until soft. Add ½ teaspoon salt to the water when they are nearly soft, so for the last 15 minutes or so.
  3. Peel and crush the garlic and juice the lemon.
  4. Drain the chickpeas, reserving the cooking liquor. Allow them to cool a little, then transfer to a food processor with enough of the reserved liquid and process to a smooth paste. Add the crushed garlic, cumin and cayenne to the mixture and blend in the lemon juice and olive oil to taste. Season with salt and pepper.
  5. Serve garnished with the parsley. You can also drizzle with a little more olive oil or dust with a little more cayenne or cumin. Serve with hot pitta bread or crisps.

Note

  • If using tinned rather than dried chickpeas, use 2 x 400 g tins, drained and rinsed. Use water to achieve the correct consistency when processing to a paste.
Tags:
Leiths School of food and wine
cookery course
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