As the recent humus crisis has shown, the people of the UK who previously would have viewed a chickpea dip as foreign muck have wholeheartedly embraced the humble hummus and now find it hard to forgo their leguminous fix.
However fear not. Should hummus be withdrawn from our shelves again, you can now make you own.
Try this with homade Wholegrain pita
Preparation time: 6 hours or 5 minutes
Cooking time: 50 minutes or 5 minutes.
- 130g dried chickpeas or a 400g tin
- 2 cloves garlic crushed
- 1tbs tahini
- 1.5 tbs olive oil
- 1 unwaxed lemon
- 1 tbsp toasted pine nuts (optional)
- 1 pinch smoked paprika (optional)
Using dried chickpeas
If using dried chickpeas then, if you do not have a pressure cooker, at least 6 hours before you want to make the humus put the dried chickpeas in a bowl large enough for them to expand three times. Cover with half a litre of water.
Cover the bowl and set to one side. The chickpeas will swell up as the absorb the water.
After 6-12 hours put the chickpeas in a pan. Add enough of the left over soaking water to almost cover them adding more water if needed. Simmer for about 40 minutes until tender.
If you have a pressure cooker you can omit the soaking and cook the covered chickpeas on the meat setting for about 40 minutes.
For those using canned chickpeas or the next step
Drain the cooking liquor in to a separate bowl.
Put the chickpeas in to a food processor.
Zest and juice the lemon.
Add the lemon juice, crushed garlic, olive oil and tahini to the processor and blend until smooth.
Add salt to taste. If you have used tinned chick peas you might not need much. If you have used dried I would start with half a tsp. You can also add more lemon, oil or tahini as well according to your taste.
Finally stir in the lemon zest.
If you are not going to serve immediately then refrigerate until use. It will last three days in the fridge.
I like to serve with a further squeeze of lemon, olive oil and sprinkling of toasted pine nuts and smoked paprika.