Mad About Chickpeas- Hummus b' Tahini Video
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 250g/9 oz dry chickpeas, soaked will make 500g (makes about a 300g tub)
  • ¼ tsp baking soda (optional)
  • 150ml/scant ⅔ cups tahini
  • 1 garlic clove, peeled
  • ½ tsp dry cumin, Allspice, or 7-spices
  • 2 lemons, more or less to taste
  • Olive oil, for drizzling
  • Salt to taste
  • Paprika,
  • Coriander, finely chopped
  • pita bread, to serve.
Instructions
  1. Begin by sorting thru the chickpeas and getting rid of any rotted chickpeas. Rinse them well under cold water. Put in a large bowl and fill with twice the amount of water. Be sure to use a big enough bowl as the chickpeas will expand. Let it sit overnight.
  2. The next day, rinse the soaked chickpeas really well under running water, add the chickpeas to a deep pot (I recommend a pressure cooker which will drastically reduce the cooking time, follow manual instructions) and fill the pot with water to cover the chickpeas. Now double the water. If you're not using a pressure cooker you may need to use baking soda to help soften the chickpeas and reduce cooking time, though I prefer not to as it lends a soapy taste. Place pot on medium heat and bring to a boil, stirring occasionally. Reduce heat to low and simmer for about 1.5 hours- 2 hours, depending on the age of the chickpeas. Remove any of the white foam with a slotted spoon. Chickpeas are ready when they smash between two fingers with the gentlest pressure applied. Drain chickpeas. If you're feeling so inclined, then I do recommend shocking the cooked chickpeas under cold running water, then cover them with cold water and swish them a few times with your hands. Discard the skins that have loosened. This helps in achieving a smoother, less grainy, velvety smooth hummus.
  3. Throw the garlic clove and a little bit of salt in the food processor and pulse a couple of times. Add the chickpeas (reserve a handful for garnish, if you'd like), pulse a few more times (maybe add a little water here to get the blade moving), then add tahini, lemon juice and spice of choice (allspice traditional to Lebanon) and process until a creamy consistency is reached. You may find that you need to add some more water to loosen the mixture, drizzle it in little by little, till you reach the texture you're after.
  4. If you like your hummus more zesty, then feel free to add more at this point. I like to leave my hummus to rest for an hour or two, and then taste. This allows all the flavors to sit and you can then better gauge if you will need more lemon to your taste. Hummus will tend to thicken overnight and you can loosen the mixture by adding water or more lemon, to taste. Hummus tastes the best when made fresh but that doesn't mean it doesn't taste good days after it's made. It's incredibly convenient and necessary to have hummus in your fridge throughout the week. Home-made hummus can keep up to 7 days, if it is not consumed before then.
  5. To serve the hummus: Transfer to a shallow serving bowl and create a shallow well in the center of the hummus. Into the well, drizzle olive oil, sprinklings of paprika, reserved chickpeas, if using and finely chopped coriander. Serve with warm Arabic bread.
Recipe by Bethany Kehdy at https://bethanykehdy.com/mad-about-chickpeas-hummus-b-tahini-with-video/