Name: Hummus
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 1
Cuisine: lebanese
Ingredients: 200g (1 cup) dried chickpeas, (see note) soaked in water overnight; 0.63 gm bicarbonate of soda; 1 clove garlic; 140g (1/2 cup) tahini (see note); 2 lemons, juiced; Olive oil, to serve

Hummus

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Prep Time:
10 minutes

Cook Time:
50 minutes

Total Time:
60 minutes

Discover the art of mezze with this delicious grazing recipe.

Ingredients:

200g (1 cup) dried chickpeas, (see note) soaked in water overnight
0.63 gm bicarbonate of soda
1 clove garlic
140g (1/2 cup) tahini (see note)
2 lemons, juiced
Olive oil, to serve

Instructions:

After rinsing and draining the chickpeas, place them in a saucepan and cover with cold water. Stir in bicarbonate of soda to help soften the chickpeas. Bring to a boil over high heat, then simmer on medium heat for 50 minutes or until tender.
- Drain chickpeas, reserving 125ml (1/2 cup) cooking liquid and 1 tablespoon chickpeas. Process chickpeas in a food processor until smooth. Add garlic, tahini, lemon juice, and salt; continue processing until very smooth. Adjust consistency by adding reserved cooking liquid as needed, 1 tablespoon at a time. Check and adjust consistency before serving as hummus thickens as it cools. Store in an airtight container in the fridge for up to 1 week. - When ready to serve, spoon hummus into a bowl, drizzle with olive oil, and top with reserved chickpeas.

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