Make Hummus

Hummus is a very popular and traditional Middle Eastern food. It is great as an accompaniment to a meal or as a dip.
Note: This recipe does not include garlic, however, you can read How to Make Garlic Hummus.

Preparation time: 10 minutes
Cooking time: 1 hour 30 minutes

Ingredients

  • 8 3/4 ounces (250 grams) chickpeas (pre-soaked overnight)
  • 5 ounces (150 ml) tahini
  • 1 tablespoon lemon juice
  • 2 1/8 pints (1 liter) water
  • Salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 3 tablespoons olive oil
  • 1 tablespoon parsley (chopped)
  • 1 lemon juiced
  • 1/2 green chili (chopped)

Steps

  1. Soak the chickpeas. Take a large bowl and put in the chickpeas. Then, pour over enough water to cover the chickpeas and an additional {{safesubst:#invoke:convert|convert}} more. Leave to soak overnight. In the morning they will look plump and swollen.
  2. Cook the chickpeas. Place a saucepan on the stove and add the chickpeas with the water. Then, add a little more water and turn on to a high heat. As the chickpeas begin to simmer, a foam will rise to the top. Skim off this foam into a bowl with a spoon and discard. Then, turn down the heat to a very slow simmer and cover with the pan lid leaving an opening. Cook for an hour and a half, adding more water throughout the cooking if needed. Once cooked the chickpeas should be plump and soft. You should be a able to squash them with a spoon.
  3. Make the hummus. Place two spoonfuls of the chickpeas into a bowl and set aside for later on. Then spoon the remaining chickpeas into a blender. Put the lid on and purée  until it becomes a fairly smooth paste. Repeat the process until all the chickpeas are used. Then, spoon the blended paste into a bowl.
  4. Finish the hummus. Take the juice from the squeezed lemon and add it to the bowl of blended chickpea paste. Add in the tahini, season with salt and whisk well. Then, add a little water to moisten the mixture. Whisk again until it is all well combined. Check that the amounts of salt and lemon juice are to your liking.
  5. Make the chickpea garnish. Add the paprika to the bowl with the reserved chickpeas. Follow with the cumin, the tablespoon of lemon juice, olive oil, chopped green chilli, chopped parsley and some salt. Mix it all together.
  6. Serve and enjoy. Place two big spoonfuls of hummus onto a serving plate. Then, using the back of the spoon, spread the humus around in swirls creating a hollow in the middle. Then, place the chickpea garnish in the center.

Tips

  • Hummus can be fresh in the refrigerator for 2 to 3 days in a sealed container.
  • Canned chickpeas can be used if you don't have time to prepare. However, they will not be flavorful as regular chickpeas.
  • Hummus can be served with fresh pita bread, a drizzle of olive oil, and baba ganoush. It can go with anything you wish.

Things You'll Need

  • Whisk
  • Blender
  • Spoon
  • 2 bowls
  • Saucepan with a lid

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