This is the almighty hummus recipe we learnt from Ottolenghi. It is a great basic recipe you can then amend to add any flavour combos you like.
200g dried chickpeas
1 1/4 tsp baking soda
3/4 tsp cumin
120g tahini (we like to use hulled)
1.5 tbsp lemon juice
1 garlic clove (roughly chopped)
2 - 3 ice cubes
Salt to taste
Cooking the Chickpeas
Soak 200g dried chickpeas in lots of water with 3/4 tsp baking soda over night
The next day, drain and rinse the chickpeas, then add to a pot with enough water to cover by around 4cm. Add 1/2 tsp baking soda and bring to the boil. Skim off any foam that forms on top when needed.
Reduce the heat to low, cover and gently simmer for around 35 - 45 minutes.
When you have around 10 minutes to go, add 1 tsp salt + 3/4 tsp ground cumin. The chickpeas are cooked when they are soft and the skins can be easily removed.
Drain chickpeas, reserving a cup of the chickpea water which you can add to the hummus later to thin it out.
If you have time, rub the chickpeas in between a tea towl to remove some of the skins - this makes a creamier hummus.
To make the hummus
Add chickpeas, tahini, lemon juice, garlic, ice cubes, a pinch of salt and a dash of the chickpea water to a food processor. Blend until nice and creamy. Add more chickpea water and blend if you need to thin it out more and add more lemon juice to taste.
Top with olive oil and enjoy!
Can be stored in an airtight container in the fridge.