These are a nutritious and hearty staple for your soups, curries, salads, grain bowls, stews, and plenty more. Orrr iconic dips.
Our tried and tested hummus recipe:
Let chickpeas soak overnight, and then bring to a boil with a few pinches of salt, allow to simmer for 30 – 45 minutes.
Save the water from boiling the chickpeas, and set the chickpeas aside in a bowl. 360g = 2 cups; 720g = 4 cups
You choose the number of garlic gloves + juice from one lemon. Blend in food processor.
Add 1/2 cup of tahini + 1/2 tsp salt. Blend. Add 3 – 4 tbsp of reserved water from cooking the chickpeas along with 1.5 – 2 cups of chickpeas (less chickpeas if you really like the taste of tahini).
Blend and continue to add 1 tbsp of reserved chickpea water at a time until desired smoothness.
You can also add 1-2 tsp of olive oil or canola oil – or none at all! Serve with a drizzle of olive oil and fried shallots or garlic.
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