Summary
| Yield | |
|---|---|
| Source | This is inspired by Claudia Roden's Hummus without tahini recipe |
| Prep Time | 30 minutes |
| Recipes | Grains and Beans |
Description
Ingredients
- 250g (8oz) dried chickpeas
- Salt and pepper
- 2t ground cumin
- 2 large garlic cloves, roughly chopped
- 50ml (2fl oz) freshly squeezed lemon juice
- 50ml (2fl oz) olive oil
- A pinch of cayenne pepper
- To garnish - olive oil, sweet paprika, olives, parsley
- 250g (8oz) dried chickpeas
- Salt and pepper
- 2t ground cumin
- 2 large garlic cloves, roughly chopped
- 50ml (2fl oz) freshly squeezed lemon juice
- 50ml (2fl oz) olive oil
- A pinch of cayenne pepper
- To garnish - olive oil, sweet paprika, olives, parsley
Instructions
Soak the chickpeas over night in plenty of cold water.
In the morning drain them and cook in fresh water, either on the hob for an hour or more or in the slow cooker for about 4 hours on high. They're done when they're soft.
When they're cooked save a cup full of the cooking water and drain the chickpeas.
Liquidize the chickpeas with the rest of the ingredients (apart from the garnish), adding the reserved cooking water until you have the creamy consistency of your choice.
To serve: spread some, about 1cm thick, on a flat plate. Make some attractive swirls with the back of a spoon or a fork. Pour over a little olive oil, and garnish with one, some or all of sweet paprika, olives and parsley.
Serve with pitta bread, flat bread, oat cakes, carrot or cucumber sticks, or in any other yummy way you fancy.
Notes
Hummus is often found with tahini in it, but in the Middle East it's often made without. I find it a rather cleaner, clearer taste without tahini, and of course it's fine for anyone with a sesame allergy.
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