Hummus is the perfect everyday spread for your toast, cracker or fresh veggies. It’s the perfect protein-rich snack and easy enough to make at home! Yes, this recipe needs a bit of planning ahead – i.e. soaking the chickpeas in cold water overnight, but this is definitely worthwhile. Of course, you could use 2x 400g canned chickpeas but I promise you, soaking and cooking the chickpeas yourself is definitely worth the extra effort.
- 200 grams dry chickpeas (about 1 cup)
- 1 tablespoon tahin (ground sesame paste)
- 2 cloves garlic
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 pinch cayenne
- 1 small lemon
- 4 tablespoons olive oil, extra virgin
The night before
- Put dry chickpeas into a bowl and top with 4 cups of water. Let soak overnight or for at least 8 hours.
On the next day
- Rinse chickpeas under cool running water. Place in a medium pot together with 1 1/2 liter water and cover with a lid.
- Bring to a boil, reduce heat to low and cook chickpeas, covered, for 70-90 mins. Until soft and tender.
- Once cooked, strain chickpeas, collecting the cooking liquid.
- Add 1/2 cup of cooking liquid to your food processor, high speed mixer or into a tall container if using a handheld blender.
- Add chickpeas, tahin, garlic, salt, cumin, cayenne, 2 tbsp lemon juice and 2 tbsp olive oil to the mixing container.
- Mix on low until chickpeas start breaking apart. Add remaining olive oil, and more cooking liquid if needed, and mix until smooth and silken.