Home-made Hummus

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I was recently reading a discussion about home-made hummus and what constituted the perfect result.  I realised that I was unable to contribute very little to the discussion as I do not usually measure any of the ingredients as it is all done by taste.

When I made another batch I was careful to measure the ingredients and write down the method and here it is.

HUMMUS

1 1/2 cups dried chickpeas
3 cloves garlic (roasted)
1 large lemon (zest and juice)
60ml olive oil
1 teaspoon salt
1 teaspoon smoky paprika
1 teaspoon cumin
1/2 teaspoon chilli powder
1 heaped tablespoon peanut paste

Cover the chickpeas with 4 cups boiling water and soak for 4 hours.  Drain chickpeas, place in saucepan and add fresh water.  Bring to the boil and simmer for 2 hours or until tender.  Drain chickpeas and place in blender/food processor with garlic, lemon juice, lemon zest and oil and blend until smooth.  Add spices and peanut paste and blend.  If mixture is too thick add a little water or more oil/lemon juice if you prefer.

NOTES:  I always roast the garlic as I found the flavour is sweeter and more subtle.  I use about 1/4 cup lemon juice which is the yield from 1 of our lemons.  The peanut paste is used instead of tahini which I do not particularly like.  I use one made from freshly ground peanuts with no additives.  The salt is important to release the other flavours.  I use pink Himalayan salt.  Although I make my hummus using dried chickpeas you could also use canned chickpeas.  You would probably need 2 cans for the quantity in the recipe.

There is no right or wrong way to make hummus – it really is a matter of personal taste.

Dried chickpeas

001Chickpeas soaking

002Chickpeas ready to cook

005The final result

009This recipe makes a substantial quantity.  It keeps quite well in the fridge for a week or can be frozen.

Do you make hummus?  Any personal tips or tricks?