Hummus

Ingredients

Ingredients

• 250 g dried chickpeas
• 1 tsp baking soda
• 6½ cups water (for cooking)
• 270 g tahini
• 4 tbsp lemon juice
• 4 garlic cloves
• 100 ml ice-cold water
• 1½ tsp salt

Instructions

1. The night before, place the chickpeas in a large bowl and cover with cold water at least twice their volume. Leave to soak overnight.
2. The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about 5 minutes, stirring constantly.
3. Add 6½ cups water and bring to a boil. Cook, skimming off any foam and skins that float to the surface, for 20 to 40 minutes, depending on the type and freshness of the chickpeas, until very tender and breaking up easily when pressed between your thumb and finger, almost but not quite mushy.
4. Drain the chickpeas; you should have roughly 3½ cups. Place them in a food processor and process until you get a stiff paste.
5. With the machine still running, add the tahini paste, lemon juice, garlic, and 1½ tsp salt. Finally, slowly drizzle in the ice-cold water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste.
6. Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving.