Serves 8 as a starter or meze dish
- 1 cup dried chickpeas (garbanzo beans), soaked over night with a good pinch of bicarbonate of soda
- a large pinch of salt
- juice of 1 lemon (plus the zest for a more lemony flavour)
- 4 tbsp tahini
- 2-4 cloves of garlic, crushed
- 1 tsp ground cumin
- 2 tbsp olive oil
- 6-8 tbsp cooking liquid, or more if needed
- paprika and a glug of extra virgin olive oil to garnish
When tender, drain the pulses, reserving the cooking liquid.
Whilst still warm, place the chickpeas in a blender with all of the remaining ingredients and blend until smooth. Add enough of the reserved cooking liquid to make a smooth, spreadable paste.
Taste and add more seasoning and/or garlic, if needed.
Spoon into a bowl and chill until needed.
Before serving, drizzle with olive oil and sprinkle with paprika.
Serve with fresh bread, olives and salad.
Suitable for freezing; keeps in the fridge for 2-3 days.
Top tips: Double this recipe to make enough to batch freeze.
If you don't have the time to make hummus using dried pulses, try my quick and easy recipe instead. You might also like my mixed bean and basil hummus.
Flavour options: Omit the cumin and add some extra ingredients into the blender, along with the chickpeas to make these different variations...
- Red pepper and sweet chilli: Add ½ cup of chopped, roasted red peppers (from a jar) and 1-2 tbsp sweet chilli sauce.
- Piri piri: Add 1-2 tbsp of your favourite piri piri sauce.
- Caramelised onion: Add 2 tbsp of caramelised onion chutney.
I'm entering this recipe to this month's No Croutons Required Challenge, co-hosted by Jacqui at Tinned Tomatoes and Lisa at Lisa's Kitchen.