This is my take on traditional hummus, featuring all the usual suspects (chickpeas, tahini, lemon, garlic & salt). But (and this is an important but), every time I make this recipe, I have to tweak it a little. A good hummus is a balanced hummus, and the overall flavour will depend on the ingredients you use. This means that your method will vary. Every time. Are you using hulled tahini (less bitter) or unhulled (more bitter)? Sea salt (yes!) or table salt? Meyer lemons (sweeter) or regular lemons (sour)? Use this recipe as a guide, but be sure to trust your tastebuds and adjust as necessary.
- 1 cup dried chickpeas
- 1 tbsp whey, apple cider vinegar or lemon juice
- 1 tsp bicarbonate soda
- 3 tbsp tahini
- 3 medium garlic cloves
- 3 - 6 tbsp lemon juice
- 1 tsp cumin
- Fresh parsley
- Extra Virgin Olive Oil
- Beginning the night before, soak dried chickpeas in a large bowl with 3 cups of water. Optional: add 1 tablespoon of whey, apple cider vinegar or lemon juice. It is thought that this will make the cooked chickpeas easier to digest.
- The following day, rinse and drain chickpeas well.
- Place chickpeas in a large saucepan over high heat and add bicarb soda. Stir constantly for 2-3 minutes.
- Add 1.5 litres of water to the saucepan. Cover and bring to boil.
- Once at the boil, reduce heat, and let chickpeas simmer uncovered until soft, constantly scooping off and discarding any foam or skins that float to the surface. Depending on your chickpeas, cooking can take anywhere between 15 and 40 minutes (I personally find around 20 minutes does the trick nicely). You’ll know that the chickpeas are ready when they can be easily smooshed between your thumb and your forefinger; but are not quite mushy.
- Drain chickpeas well. You may wish to pick out additional skins at this point, but it is not mandatory
- Reserve 1 tablespoon of whole cooked chickpeas, for garnishing (optional).
- Add cooked chickpeas to your food processor. If you don’t have one, a blender, stick blender, or potato masher (and strong arms!) may also work. Mix to form a paste.
- Keep the food processor running while adding crushed garlic, and drizzling in tahini.
- Add 2 tablespoons of lemon juice, and a little salt (let’s say approx. 1/8 teaspoon to start with). Mix to combine.
- Add cumin (optional).
- Taste, and continue to add a little lemon juice, and a little salt, until flavours are balanced. (You may find that you need anywhere between 1/4 teaspoon – 1 teaspoon of salt.)
- Depending on how much lemon juice you add, your hummus may be quite thick (personally, I like it like this). Feel free to drizzle in a little ice cold water to produce a thinner hummus, but keep in mind that this will dilute the overall flavour, so you’ll want to taste and possibly adjust.