Recipe by Angela Haldane
200g dried chickpeas – soak overnight in plenty of water – the chickpeas will double in size.
Drain and place a saucepan over high heat and add the drained chickpeas and baking soda. Cook for about three minutes, stirring constantly. Add 1200ml water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook for 20 to 40 minutes, depending on the type and freshness. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy. Drain the chickpeas.
If you want to get rid of more chickpea skins, you can rub them in a teatowel for easy removal.
Or you can use 2 cans of chickpeas - don't tip out the brine - this is "Aqua Fava" and can be used to make mayonnaise or orange zest macaroons - see on my recipes
Place the chickpeas in a food processor and process until it forms a thick paste.
With the processor still running add in the following:
200g tahini hulled
70ml olive oil
juice of 1 lemon – approx 4 tablespoons
4 cloves of garlic, crushed
1/2 tsp salt
Finally, slowly drizzle in 6 tablespoons of ice water and allow it to mix for about five minutes, until you get a very smooth and creamy paste.
Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes.
Take the hummus out of the fridge half an hour before serving. Place on your favourite platter and drizzle a good quality olive oil over the top and sprinkle some smoky paprika.
Delicious with crackers, or vegetable sticks.
Keeps in fridge up to 3 days.
Also good to freeze portions for later use.
Posted: Wednesday 16 June 2021