I’ve been making hummus for years, but have never felt I was 100% nailing it. I love hummus but if you buy it from the supermarket, it’s full of preservatives and to buy it from a specialty grocer (like Sweet Greek at the Prahran market in Melbourne – excellent) it can be expensive. So I wanted to give it another go, and given the recipes out there don’t vary hugely I decided my downfall had been using tinned chickpeas. So for this recipe I use dry chickpeas – and this, I believe, is the secret.
I have often heard that using dry chick peas produces a far superior hummus; one that is creamier and tastier. Obviously using tinned chickpeas is easier because you don’t need to soak them overnight as you do with the dried variety, but that little bit of extra prep is well worth it. I was incredibly happy with the result!
Hummus is a great healthy snack with chickpeas being high in protein and fibre, and the olive oil and tahini containing essential fatty acids and antioxidants.
- 1 cup dried chickpeas
- 1 tsp salt
- 1 tsp baking soda
- Juice of half a lemon
- 1-2 tbsp tahini
- 1-2 garlic cloves
- 1/4 cup water (or more if needed)
- 1/4 cup olive oil
- 1-2 tsp cumin
Place the dry chickpeas in a large bowl or container and fill it with water to at least 2 inches above the chickpeas. Let them soak overnight in the fridge.
Drain the chickpeas. Place them in a pot and fill with new water, the salt and baking soda.
Bring the chickpeas to a boil. Once the water is boiling, lower the heat so that it is at a low boil. Cook the chickpeas for an hour. They should soften so they can easily be smushed with your fingers. Remove from heat and drain. Let them cool until they are room temperature
Using a food processor, pulse the chick peas, lemon, garlic cloves and tahini. While the food processor is running, slowly pour in the water. Check the texture and thickness of the hummus. If needed, add more water to make the desired consistency. Taste and season accordingly.
When serving, scoop into a bowl and drizzle olive oil and sprinkle cumin, paprika or dukkah on top.