Very lemony hummus

Very lemony hummus

By
From
River Cottage Every Day
Serves
4-6
Photographer
Simon Wheeler

You might like to try this hummus in a sandwich with sliced tomatoes and a smear of harissa paste, or with grated carrot and a few torn mint leaves. If you are short of time, instead of cooking dried chickpeas, you can use a tin, well drained and rinsed; add a little water to them for the initial puréeing.

Ingredients

Quantity Ingredient
125g dried chickpeas
1 bay leaf
2 lemons, juiced
1/2-1 small garlic clove, crushed with a little salt
2-3 tablespoons tahini, (sesame seed paste)
2-3 tablespoons rapeseed or extra virgin olive oil
A pinch ground cumin, (optional)
sea salt
freshly ground black pepper

Method

  1. Rinse the chickpeas thoroughly, then place them in a large bowl with enough water to cover them well. Leave to soak for at least 12 hours, or overnight.
  2. Drain the chickpeas and put them in a saucepan with the bay leaf and enough cold water to cover generously. Bring to the boil, then turn the heat right down and partially cover with a lid. Simmer gently for about 3 hours, until the chickpeas are really soft, skimming the surface and topping up with boiling water as necessary to keep the chickpeas covered. Add ½ teaspoon of salt near the end of cooking. Drain the chickpeas, reserving the liquid, and discard the bay leaf.
  3. Put 3–4 tablespoons of the hot cooking liquid into a food processor or blender with half the chickpeas, 4 tablespoons of the lemon juice and the garlic. Whiz for a few seconds. Add the remaining chickpeas, 2 tablespoons of tahini and 2 tablespoons of oil, then whiz again until you have the consistency you like. Scrape into a bowl.
  4. Season with salt and plenty of pepper. If you think it needs more oil, lemon juice or tahini, add a little at a time, beating well, until you’re happy with the flavour. Top with a sprinkling of cumin, if you like.

Variation

  • Add 3 or 4 tablespoons of finely chopped flat-leaf parsley, chervil or chives – or all three – to create a lovely, green-flecked purée.
Tags:
River Cottage
Hugh Fearnley-Whittingstall
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