Hummus

 

Ingredients

250 g dried chickpeas

1 litre cold water

6 tablespoons tahini

4 garlic cloves,

Crushed juice of 4 lemons salt

Method:

1. place the chickpeas in a large container and cover with the water. soak overnight.

2. Drain the chickpeas, place in a large pot, and add enough fresh cold water to cover by 10 cm. simmer until tender, about 1 hour.

3. Remove from the heat and drain, keeping some of the cooking water.

4. process the chickpeas, think, garlic and lemon juice in a food processor, adding just enough of the cooking liquid to bring the mixture to a creamy consistency. season with salt to taste

HINTS AND TIPS:

* You will need—cutting board, cook’s knife, large pot, weight and spoon

measures, food processor, plastic spatula and bowl.

* When simmering the chickpeas, to prevent foam forming on the water’s

surface, add 1 tablespoon vegetable oil to the water before it comes to the boil.

* The older the chickpeas the longer the cooking time.

* Once cooked, the chickpeas can be placed in cold water so the loose skins float to the top.

* When soaking and cooking dried chickpeas, it is worth remembering they double in weight and size.

* Canned chickpeas can be used as a substitute for the dried variety; be careful when seasoning because the canned varieties are already salted.

* Do not salt the water when cooking, this will toughen the chickpeas.

* Use hummus as a dip or as a spread in rolls, flat breads and sandwiches.

* When serving as a dip, drizzle with extra virgin olive oil and sprinkle with a few pinches of paprika.

* As an alternative to extra virgin olive oil, drizzle with olive oil infused with basil or chilli.

* Try adding 2 teaspoons ground cumin to the hummus.

* Hummus can be served warm as is traditional in the east of Turkey. In fact hummus is the Arab word for chickpea.

* Dried chickpeas can be soaked and cooked a couple of days in advance and kept in the fridge.

* Cooked chickpeas can be frozen.

* Changing the water once it has reached the boil reduces intestinal gas because the indigestible sugars which cause the gas dilute in the

water.

* Store dried chickpeas in an airtight container for no more than 1 year