Hummus
The only hacks you're going to need to make the creamiest hummus. You'll only need a handful of ingredients but if used right you'll have the most heavenly dip to dig into!
Ingredients
- 300 g dried chickpeas
- 300 g tahini
- 1 bulb garlic
- Juice of two lemons
- 1 tsp bicarbonate soda
- 80 ml extra virgin olive oil
- salt
- parika, zatar and fresh parsley for garnish
Instructions
- Soak chickpeas in water overnight.
- Drain the chickpeas. Heat a deep pan on medium heat. Add the chickpeas and bicarbonate soda and cook till the skins begin to disintegrate.
- Fill the pot to the top with water. Bring to a boil.
- Boil the chickpeas until you can easily mash them without too much force.
- Drain the chickpeas and then drop into cold water. Rub them together to remove skins. Once the skins float to the top discard of the water and refill. Repeat until most of the skins have been removed.
- Drain once done.
- In a blender, blend together lemon juice, splash of water (50ml) and the garlic cloves. No need to remove skins. Pass the liquid through a seive.
- Add the liquid to the tahini. Mix until you get a wet sand texture.
- Now add water (add in parts) to create a smooth paste. Thick enough to stay on the spoon.
- In a blender, blend together the tahini paste and chickpeas.
- Now slowly add the oil. Once combined add salt to taste.
- Plate up. Drizzle with more olive oil and garnish with paprika, zatar and fresh parsley.
