Seriously good Hummus

I’ve had Hummus from a few places over the years, some good, some bad. Mostly the bad ones are too lumpy.

Anyhow, with some old friends around for lunch today, I decided to have a crack at making a Seriously Good Hummus – and it worked out very well. Here is how:

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Take about 3/4 to a cup of dried chickpeas, put them in a bowl and cover with plenty of water. Soak overnight. They will swell so make sure the water level allows for this.

Next day, drain the water off, then put the chickpeas in a saucepan with enough salted water to cover, bring to the boil and simmer for an hour.

Drain the chickpeas, and put them in a food processor with the juice of 2 lemons and 2 (peeled) cloves of garlic. Add about a pinch of salt and a good grinding of black pepper. Also add a little cayenne pepper or chopped chilli (or both). With the pepper / chilli, start with a little – you can add more later.

Add about 1/2 to 3/4 cup of Tahini (ground sesame seeds – available in supermarkets).

Blend the mix, adding up to about 1/2 cup of good olive oil. If the consistency is too thick, add more lemon juice and then more olive oil.

Taste as you go. You want the lemon to be present without being overpowering. You can also add a bit more chopped chilli if it’s warranted.

Keep blending, adding more olive oil if needed until you have a good paste / dip consistency. It will take longer than you expect to get the coarse texture out – keep going.

To serve, scoop it all out and place in a serving bowl. Sprinkle a little ground paprika and a little drizzle of olive oil over the top.

Scoop this out with some crackers or bread, or phonecian bread, or similar and just eat. Yum!

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You want the Hummus to have a smooth texture without lumps. It should taste of a hint of lemon, and the sesame flavour of the Tahini should just be apparent. It should not be too oily, and you should have a nice after-taste from the garlic. The chilli might not be authentic but it gives a nice zing. You don’t want it to blow your mouth off.

3 Comments

I’m never organised enough to remember to pre-soak the chickpeas so end up using cans. Probably not as good, but it works.

Comment by Trundling Grunt | October 3rd, 2007 10:11 am | Permalink

Gah! That sounds like way too much fiddling around for me.

Comment by steph | October 3rd, 2007 6:59 pm | Permalink

Thanks,great recipe.
I made a slight edit just to tone down the harshness of the raw garlic.
Roast cloves on med heat in their skins with a little olive oil until soft, then just squeeze out of skin.

Comment by Andy | April 2nd, 2008 3:41 pm | Permalink

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