The Hummus of Your Dreams

• Vegetarian
• Gluten free

• Produce

  • 250 g Chickpeas, dried
  • 5 cloves Garlic, whole

• Condiments

  • 1/3 cup Lemon juice, fresh
  • 1/2 cup Tahini paste

• Baking & Spices

  • 2 tsp Baking soda
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Liquids

  • 3 tbsp Water

Found on mattersofthebelly.com

Description

Ingredients

• • 250g dried chickpeas
• • 2 tsp. baking soda (sodium bicarbonate), divided
• • 5 cloves of garlic, whole, unpeeled
• • ⅓-1/2 cup (80ml-125ml) fresh lemon juice
• • 1.5 tsp. salt
• • ½ cup (125ml) tahini paste
• • ½ tsp. ground cumin
• • 3 tbsp. cold water
• • extra virgin olive oil, to serve

Directions

• The night before you plan to make the hummus, soak the chickpeas. Rinse the chickpeas and place them in a large bowl with 1 tsp. baking soda, then cover with plenty of water (I use regular tap-water, cover by at least 5-10cm) and set on the counter to soak at room temperature overnight (or at least 6 hours).
• After soaking the chickpeas, rinse them very well, then place into a large pot and add the remaining 1 tsp. baking soda. Cover with water again by 10cm and place the pot on the stove on high heat.
• Bring the water to the boil, skimming the surface of any scum that gathers on top, as well as any chickpea skins that float to the surface and discarding it. Once the water boils, reduce the heat to a simmer and cook, uncovered, for about 20 minutes, or until the chickpeas are beginning to fall apart. This may take up to 30 or even 40 minutes, depending on the type of chickpeas you use and how old they are, so keep checking regularly.
• Once the chickpeas are cooked, drain them well in a sieve and set aside to cool slightly as you prepare the rest of the ingredients.
• In a food processor, place the garlic, lemon juice and salt (start with ⅓ cup lemon juice if you are unsure how acidic you want the hummus to be, you can always add more later). Pulse several times until the garlic is roughly chopped, then let the mixture stand for 10 minutes. This almost causes the acidic lemon juice to cook the garlic and to infuse the flavour. After 10 minutes, pass the mixture through a fine sieve; discard the solids and keep the liquid.
• Give the food processor a quick rinse, then return the lemon liquid back into it, along with the tahini paste, cumin and water. Process until smooth and light, then add the drained, slightly cooled chickpeas (it’s ok for them to still be a bit warm, just not steaming hot!). Process until the mixture is completely smooth and uniform, about 2 minutes. Taste and adjust seasoning; you can add more salt, cumin or lemon juice at this point. Serve at room temperature, drizzled with plenty of good olive oil and a sprinkle of extra cumin. Leftovers can be stored in an airtight container in the fridge for up to 5 days.