by COLETTE PIENAAR
Don’t know about you but I love hummus! It has become a regular addition to my meals. I have recently discovered a fantastic recipe that is really easy to follow and delicious. The result is a very smooth hummus that you can either eat as is or add things like, chopped olives or sun dried tomatoes, or various chopped herbs or chilli to add some variety. The options are endless!
You will need:
200g dried chickpeas
1tsp bicarbonate of soda
250g light tahini paste
4 tbsp lemon juice
1 clove of garlic
200ml iced water
Himalayan rock salt
First things first you will need to soak the dried chickpeas over night. Start by rinsing them well and cover them with twice their volume of water into a bowl. You could use 600g of tinned chickpeas and save yourself some time 🙂
Rinse and drain the soaked chickpeas and place them into a pot on a high heat. Add the bicarb and cook for 3 minutes, stirring continually. Then add 2 litres of water and bring to the boil, cook for 20-30 minutes, the chickpeas are done when they crumble easily when you press them. Keep an eye on the pot and skim off any foam and skins that come to the surface.
Once done, drain the chickpeas, you should have around 400g. Pop them into a food processor and blitz, they will form a paste, then while the machine is still running add the tahini. Adjust the amount of tahini to taste, add the lemon to taste, the garlic and 1.5tsp of salt. Blend really well. Slowly drizzle the ice cold water into the mixture until you have the right consistency and allow it to mix until you have a smooth, creamy paste, it takes about 5 minutes.
Pop into a bowl and let it rest for about 1/2 hour and then refrigerate. It will keep in the fridge for about three days, although I have to say I would be very surprised if it lasts that long!