Practically the easiest thing you can do, though, depending on the quantities of the ingredients the product can vary immensely. I’ve made some pretty un-impressive Hummus in my time and now and again I’ve made some truly noticeable renditions of this ubiquitous Vegetarian staple.
My inconsistancy has had a lot to do I think with just guessing measurements. To be fair, I do also think the quality of the chickpea’s plays quite an important part also though. This is my excuse, but it’s not valid in Andalucia where they produce and sell really fresh dried-chickpeas.
So in order to not face humiliation on the Hummus front in front of Theresa I’ve finally come to writing down my winning combination.
*Note: most hummus recipes feature garlic quite heavily into the mix. By all means add it if you like. I don’t feel anything is missing from mine, however; I would say it actually tastes brighter and fresher as I up the Lemon a little to compensate*
(serves 4-6 as part of a “Meze” meal)
1 cup of chickpeas
2 large Tbs Tahini
¼ cup Lemon Juice
¼ cup Olive Oil
1 ½ tsp Salt
- Rinse the chickpeas in a few changes of water and cover with fresh water by an inch. Leave to soak overnight.
- Drain and place the chickpeas in a saucepan with water to cover by a couple inches. Bring to the boil, partially cover, and reduce the heat to a simmer. Cook for roughly 1 hr- 1 ½ depending on the freshness of your chickpea. When they’re done they should be very soft to the bite.
- Drain chickpeas (reserving a little of their cooking water) and while they’re still warm add them with the rest of the ingredients into a food processor and process until smooth, adding reserved cooking water if the Hummus is too thick for your liking.