Chickpea hummus

Name: Chickpea hummus
Cook time: 104 min
Total time: 104 min
Yield: 6
Cuisine: Libanesa
Ingredients: 250 g Chickpeas; 1 clove Garlic; Salt; 0.5 teaspoons Paprika; 3 tablespoons Extra Virgin Olive Oil; 0.5 teaspoons Ground Cumin; 60 ml Lemon Juice; 3 sprigs Parsley; 1 teaspoon Bicarbonate Of Soda; 120 g Tahini; 80 ml Water

Hummus de garbanzos

Easy

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: Equipo Cocinoa
Preparation time: 104 min
Servings: 6

Summary

Hummus bi tahini from Lebanon and the wider Levant: chickpeas cooked until they fall apart, tahini, lemon and garlic, whipped with iced water until light and very creamy. For dipping pitta bread or vegetables.

Ingredients

6 servings

Add to Bring!

250 g Chickpeas (dried)
1 clove Garlic
Salt (to taste)
0.5 teaspoons Paprika (sweet, to serve)
3 tablespoons Extra Virgin Olive Oil (to serve)
0.5 teaspoons Ground Cumin (optional)
60 ml Lemon Juice (from 1 or 2 lemons)
3 sprigs Parsley (chopped, to serve)
1 teaspoon Bicarbonate Of Soda (divided between soaking and cooking)
120 g Tahini (well stirred)
80 ml Water (ice-cold)

Instructions

The day before, soak the chickpeas in plenty of cold water with half a teaspoon of bicarbonate of soda and leave them overnight.
Drain, rinse and cover them in a pan with fresh water and the rest of the bicarbonate. Simmer gently, skimming off the foam, until they are very soft and almost falling apart. Drain and set a few whole ones aside to garnish.
75 min
For the smoothest hummus, peel the chickpeas while still warm: rub them between your hands in a bowl of cold water and the skins will float to the surface.
10 min
In a food processor, blend the lemon juice with the garlic and a pinch of salt for a minute and leave it for 10 minutes: the lemon mellows the garlic. Add the tahini and blend into a thick, pale paste. With the motor running, add the iced water a spoonful at a time until creamy and light.
12 min
Add the warm chickpeas and the cumin and blend for 3-4 minutes, scraping down the sides, until the hummus is very smooth. Taste and adjust with more water, lemon or salt.
5 min
Spread the hummus on a plate, making a hollow in the centre with the back of a spoon. Drizzle with the oil and garnish with the paprika, parsley and reserved chickpeas.
2 min

Notes

The trick to silky hummus is cooking the chickpeas until they squash effortlessly between your fingers; the bicarbonate of soda helps soften the skins. Peeling them is optional, but it makes a real difference. With tinned or jarred chickpeas (about 600 g drained), simmer them for 15 minutes in water with a pinch of bicarbonate before blending. Use good-quality tahini and stir it well, as a rancid one makes the whole dish bitter. It keeps for up to 4 days in the fridge, covered and with a layer of oil on top, and can be frozen for a month (stir well after thawing). It contains sesame, an allergen to bear in mind.