My basic hummus

My basic hummus

By
From
V is for Vegan
Serves
4-6

Ingredients

Quantity Ingredient
125g dried chickpeas, plus 1/2 tablespoon bicarbonate of soda (plus an extra pinch)
or 400 g tin chickpeas from india
2 tablespoons tahini
1/2 lemon, juiced
1 tablespoon ground cumin
1 teaspoon ground coriander
generous glug good olive oil
1 garlic clove
good sea salt

To garnish:

Quantity Ingredient
chickpeas and/or toasted pine nuts
paprika
parsley, chopped

Method

  1. If using dried chickpeas, soak them overnight in plenty of cold water with the bicarbonate of soda, then drain and rinse. Place in a large pan, cover with water and add a pinch of salt and another pinch of bicarbonate of soda (not too much, as you want the softening qualities without the soapy flavour). Cook for 2 hours or until soft, topping up the water if necessary to keep them covered. (If you live in an area with soft water, the cooking time may be less. It also depends on the freshness – yes, even of dried chickpeas – and the type of chickpeas.) Once soft, drain and leave to cool.
  2. Whizz the cooked or drained tinned chickpeas, the tahini, lemon juice, cumin, coriander and olive oil together in a food processor or blender. Crush the garlic with at least 1 tablespoon salt and add. Taste. You may need more lemon juice. Muck about with seasonings. Top with the garnishes and eat with warm flat bread, such as pitta.
Tags:
Vegan
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