The Only Hummus Recipe You Need
Ingredients
- 2¼ cups raw, uncooked chickpeas
- 1 teaspoon baking soda
- 1¼ cups hulled tahini
- ½ cup fresh lemon juice
- finely grated zest of 1 lemon
- ⅓ cup extra virgin olive oil
- 3 teaspoons sea salt
- 6 cloves garlic, crushed
- 1 tablespoon ground cumin
- 1 teaspoon cumin seeds, toasted
- 6 tablespoons iced water or more if needed
TO SERVE
- 1 tablespoon olive oil small knob of butter
- 1 teaspoon ground sumac
- finely chopped parsley
Instructions
- 1
Put the chickpeas in a large pot and add enough water to come 8cm above the level of the chickpeas. Leave to soak over-night.
- 2
The next day drain off the soaking water and cover with fresh water. Add the baking soda and cook for about 35-40 minutes or until very soft, skimming off any scum and skins that rise to the surface.
- 3
Drain and leave to cool slightly. Take out 1 cup of the cooked chickpeas and set aside for garnish. Put the remaining chickpeas and all the remaining ingredients except the iced water in a food processor and whiz to a thick paste. Add the water and process further until silky smooth, adding more water if needed.
- 4
TO SERVE - Heat the oil and butter in a small frying pan and cook the reserved chickpeas for about 8 minutes or until golden and crisp, tossing frequently.
- 5
TO SERVE - Spread the hummus over a large plate and spoon over the chickpeas. Add a generous drizzle of olive oil then sprinkle with sumac and salt and the parsley.
