Serves

Eight

Prep Time

O/Night

Cook Time

1 Hour

Difficulty

Easy

  • Ingredients

  • 1 1/2 cups dried chickpeas

  • 1 teaspoon bicarbonate soda (baking soda)

  • 1 1/4 cups tahini (sesame paste)

  • 2/3 cup lemon juice

  • 1 teaspoon salt

  • 1 clove garlic, chopped

  • 2-3 pieces Lebanese or pita bread, to serve

  • Drizzle of olive oil

  • 2-3 tablespoons coriander (cilantro), finely chopped

  • Spice Seasoning:

  • 1/4 teaspoon ground cumin

  • 1/4 teaspoon smoked paprika

  • 1/4 teaspoon chilli powder

Comments

Once you’ve tasted homemade hummus, it’s hard to go back to the store bought version. If you prefer the traditional flavours, just omit the cumin, paprika and chilli.

Pairs well with …..

Vegetable crudites or Xinjiang Style Lamb Shoulder

Hints and tips:

You can freeze leftover hummus in ziplock sandwich bags. Flatten out before freezing for speedy defrosting.

Cover the chickpeas with water and soak overnight with the bicarbonate soda.

Drain and rinse the chickpeas, place in a saucepan, cover with fresh water and bring to the boil. Reduce the heat to a simmer, cover and cook for 45 minutes or until the chickpeas are very tender. Drain and set aside a few chickpeas for garnishing.

In a food processor add the chickpeas, salt and garlic and a little of the tahini and lemon juice. Process until very smooth and slowly add the remaining tahini and lemon juice until well combined.

Check seasonings and add more salt and lemon juice if desired. Add some water if a thinner consistency is desired.  

For the spiced hummus, take one cup of the hummus and add the chilli, paprika and cumin.

Once combined, place in a shallow bowl. Add the reserved chickpeas to the centre, sprinkle with coriander and a drizzle of olive oil. An extra pinch of paprika also adds colour.

Bake the bread in a moderate oven for around 5 – 7 minutes until crispy. Break up and serve around the hummus with vegetable crudites.

Leftover hummus can be used to make chicken and Tabbouleh wraps