Hummus is one of those things that I always have ready in my fridge. It’s creamy delicious and so addictive. I usually make a double amount of the chickpeas and then freeze them in the cooking water to make hummus the following week as it’s quite labour intensive. This recipe doesn’t work with tinned chickpeas but really if you are in a rush give it a go with tin chickpeas.
Ingredients
- 1 cup chickpeas
- 2 tbsp of tahini paste
- 1 tsp of salt
- Juice of 1/2 lemon
- 1/2 tsp of paprika
- A dribble of extra virgin olive oil
Instructions
- Soak 1 cup of dried chickpeas overnight in water. Drain and then boil in water for about 3 hours until they're really soft. Leave them to cool in the cooking water (this is really important if you plan to shell them).
- Drain the chickpeas, reserving the cooking liquid and shell them (shelling them is optional but I think it makes a huge difference to the final texture of the hummus so is totally worth it - it takes about 20 minutes per cup)
- Put the shelled chickpeas in a bowl with juice of half a lemon, 1/2 cup tahini paste, a good pinch of salt and a good splash of the reserved cooking water.
- Purée with a blender and taste - adjust the amount of lemon and salt to taste and add more of the reserved cooking liquid to get to the right texture. You usually need it to be a little runnier than you think as it thickens in the fridge (don't go crazy though!).
- Top with some extra virgin Olive oil and smoked paprika
