Homemade hummus

Homemade hummus

By
From
The Frugal Cook
Photographer
Mike Cooper

This is my favourite hummus recipe. There are quicker ways of making it but none quite as tasty or which stretch quite as far. While you're cooking chickpeas from scratch you might as well set aside some to make a veggie stew or bake, such as the one opposite.You will need to soak the chickpeas overnight.

Ingredients

Quantity Ingredient
250g dried chickpeas
3-4 large garlic cloves
1 bay leaf
3 tablespoons tahini paste, well stirred
2 tablespoons plain, unsweetened yoghurt
3-4 tablespoons freshly squeezed lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon salt

Method

  1. Put the chickpeas in a bowl, cover them generously with cold water and leave them to soak for at least 12 hours. The next day discard the water and rinse the chickpeas then put them in a saucepan of fresh cold water. Bring them to the boil, skim off any froth, add 3 cloves of garlic and the bayleaf (but no salt) and boil them for about 1 1/2-2 hours, topping up the water as necessary, until the skins begin to come away and they are soft enough to squish between your fingers. Turn off the heat and leave them to cool in the pan. Once they are cold, drain the chickpeas, reserving the cooking water. Save half for another dish and put the rest in a food processor or blender. Start to process them, adding enough of the cooking liquid to keep the mixture moving until you have a thick paste. Add the tahini paste, yoghurt, 3 tablespoons of lemon juice, cumin and salt and whizz together until smooth, (if you want to add a touch of garlic, crush a chopped clove with the salt). Check seasoning, adding more lemon juice if you think it needs it.

Variations

  • I like to keep this plain because it's more flexible but there are lots of variations. Add more lemon juice, a little grated lemon zest and some finely chopped coriander. Add some roasted peppers and extra garlic and a pinch of paprika or pimenton. Replace the yoghurt with soy yoghurt for those who are dairy intolerant.

Leftovers

  • Store in a lidded plastic box to use with pitta bread, raw vegetables and grilled or roasted vegetables.

Thirfty tip

  • You can cut the cooking time for chickpeas considerably if you have a pressure cooker.
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