A few weeks ago I shared on my Insta-stories how I was making hummus. Nothing new there. I make it a fair bit, although usually in big batches and freeze, so not too often…but often enough that I don’t think much of it. But, the revelation it seemed was that I do not make hummus with canned chickpeas. Ugh. Gag! This apparently surprised and intrigued a lot of people, they (you!) wanted to know more. Dried chickpeas are the business. No grainy mushy flavourless hummus here, no siree – nothing but creamy, rich, yummy hummus being served up in this household! So, bookmark and pin this recipe, file it under ‘must only make this way from now on’. Strict orders. Emma says.
2 cups dried chickpeas (regularly available at supermarkets and good grocers or deli’s, I get mine from Stella’s Pantry in Warragul)
2 tsp salt
1 tsp bicarb soda
Juice of one lemon
3 tbsp tahini
5 garlic cloves (actually probably way more…I adjust to taste and always add in more garlic!)
1/2 cup water (also can vary, depending on the consistency you want for your hummus)
1/3 cup olive oil
1 tbsp ground cumin
2 tsps paprika
Soak your chickpeas overnight in a big bowl of water, cover to about an inch (or more) above the chickpeas. No need to refrigerate, I just leave mine on the bench. In the morning drain the chickpeas of all water, put them in a pot and cover with new water. Add in the salt and bicarb soda, bring to the boil, then simmer for an hour. Ensure that you have enough water and they don’t dry out. Once the chickpeas are cooked they should be easily squashed between your fingers, but not be falling apart. Drain them and let them cool to room temperature.
Once cooled, place the cooked chickpeas, lemon, garlic and tahini in a food processor (I use my Thermomix) and blitz. With the food processor running, slowly pour in the half a cup of water until you have a creamy texture and your desired consistency. More water may be needed. Add in the oil, cumin and paprika and process until combined. Adjust lemon/garlic/cumin/paprika flavours if needed, or more salt.
See? That wasn’t so hard was it? Well, the soaking overnight and the cooking for an hour is probably what puts people off, but honestly I do it without thinking – put a bowl of chickpeas on the kitchen bench before I go to bed and cook them while the girls are having breakfast and I’m doing dishes usually. Simple.
And trust me: this hummus is real deal hummus. It’s creamy and light and moorish. Serve with extra olive oil drizzled over, sprinkled with cumin and paprika and dig in with soft flatbreads or crispy pita chips. Eleanor and Harriet regularly have this hummus on toast for lunch, or Eleanor has it on celery sticks instead of peanut butter, or carrot sticks with “dip dip, Mum!”
Once you start making hummus from dried chickpeas I swear you will never go back to canned chickpeas again, and if I am going to make a dip I want it to be good! I’d rather not make hummus than make it with canned peas now…and no hummus is no life for me.