Hummus done right. Recipe below.
A Really Good Hummus // Makes around 800g (1 large tub)
200g dried chickpeas
1 tbsp bicarbonate of soda
1 tbsp salt
60g lemon juice
2 cloves garlic, peeled
8g salt
150g tahini
100g crushed ice
1. Soak the chickpeas in plenty of water overnight, the next day drain them off, transfer to a pan, cover with more water, add the bicarbonate of soda and first lot of salt. Boil for 1-2 hours depending on the age and size of the chickpeas, until very soft. A few should start to break up a little.
2. Blitz the lemon juice, garlic and salt together in a food processor, until smooth and milky-looking. Drizzle in the tahini and continue to blend to form a thick and creamy emulsion.
3. Drain the chickpeas once soft and measure 450g of them into the food processor, still piping hot. Blitz for another 2 minutes, scraping down the sides of the bowl occasionally.
4. Once nearly smooth, but still quick thick-looking, blitz in the ice 1 handful at a time. Continue to blend until all the ice has melted and you are left with a smooth, just-pourable puree.
5. Transfer to a bowl, cover with cling film and set aside for around a hour, until the hummus sets a little and just holds its own shape.
