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Hummus

Name: Hummus recipe
Yield: 6
Ingredients: 250g chickpeas; 10g salt; 3-4 ice cubes; 50ml extra virgin olive oil; 175g tahini; 10g toum; 50ml lemon juice

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Jan 10, 2024

“Another hummus recipe. Can you believe it? Chickpeas, tahini, lemon, garlic and salt. How hard could it be? It isn’t that hard at all, but as with so many simple foods, the care taken in the process is what makes the difference. To make your hummus better, soak the chickpeas in bicarb soda over 2 days, changing the water several times. Try to remove some of the excess skins that float to the top when cooked. Blend the chickpeas while still warm, without adding too much liquid at the beginning. Blend until your machine is about to die. If your machine dies too easily, buy a better one." – Joseph Abboud

1 1/4 cups (250g) dried chickpeas, soaked in water for at least 12 hours with 1/2 tsp bicarb soda
1 1/2 tbs (10g) salt flakes
3-4 ice cubes
50ml extra virgin olive oil
175g tahini
10g toum
50ml lemon juice

Method

1.

Drain chickpeas and rinse with cold water. Cook chickpeas in a pressure cooker with 2 1/2 cups (625ml) water until very soft, or slowly simmer in a saucepan with a tight-fitting lid until very soft.
2.

Drain chickpeas, reserving the liquid, then set aside 1/2 cup chickpeas to serve. While remaining chickpeas are still hot, blend in a food processor for 2 minutes with 1/2 cup (125ml) of the cooking liquid, then add salt flakes, ice and oil. Blend again until very smooth. Add tahini and blend again for 2 minutes. Add toum and lemon juice, blending until smooth.
3.

If you made your hummus in advance, remove it from the fridge about half an hour before you need it, return it to the blender and blend for a few minutes. Check the seasoning and serve, topped with reserved 1/2 cup chickpeas.
4.

I like to ‘whip’ hummus just before serving. This allows it to warm slightly and me to make final adjustments to the seasoning. The creaminess of hummus with toppings of different textures is a real treat. Feel free to experiment.