Hummus recipe: Difference between revisions
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You can also cook the chickpeas in a pressure cooker - [[Chickpeas#How_to_cook_chickpeas_in_a_pressure_cooker|details here]] | You can also cook the chickpeas in a pressure cooker - [[Chickpeas#How_to_cook_chickpeas_in_a_pressure_cooker|details here]] | ||
{{SeeAlsoHummus}} | {{SeeAlsoHummus}} | ||
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===Recipe review=== | |||
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'''<span class="reviewTitle">Wonderful</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.5</span>/5 </span> <span class="reviewDesc">This freezes and is just as good once defrosted, as it is when it's freshly made.</span> <span class="reviewAuthor"> [[User:Chef|Jerry, aka Chef]] ([[User talk:Chef|talk]])</span></span> | |||
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[[Category:Recipes|Hummus]] | [[Category:Recipes|Hummus]] | ||
Revision as of 16:48, 11 June 2020
This recipe needs advance preparation!
| Hummus recipe | |
|---|---|
 |
| Hummus, served! | |
| Servings: | Serves 4 |
| Calories per serving: | 161 |
| Ready in: | 2 days, 1 hour, 15 minutes |
| Prep. time: | 2 days, 15 minutes |
| Cook time: | 1 hour |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 17th January 2013 |
This delicious dip is simple to make and extremely economical if made with dried chickpeas.
The recipe given is for 125 g (4 oz) of chickpeas, though if you are making it, it's probably better to multiply the quantities and make more then freeze the excess as it freezes really well. The amount of garlic that you add is personal taste. I use much more normally.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 125 g (4 oz) dried chickpeas or 1 large can of chickpeas [about 400g of cooked chickpeas] and omit the soaking stage.
- Zest and juice of 1 lemon
- 2 tablespoons light tahini
- 2 Cloves garlic, peeled
- 120 ml (4 fl oz) olive oil
- sea salt to taste
Mise en place
Method
- Drain and rinse the soaked chickpeas.
- Add to a large pan, cover with water. Do not add any salt, otherwise the peas will not absorb the water properly. Bring to the boil and simmer for 1 hour or until softened. They may take a little longer depending on size and age. A pinch of baking soda (bicarbonate of soda) added to the cooking water will shorten the cooking time.
- Drain, rinse and allow to cool.
- Add to a food processor with everything but the olive oil. Blend to a paste, then as if making mayonnaise, gradually drizzle in the olive oil with the motor running.
- Taste and adjust the seasoning if needed. You can always add extra garlic if needed.
- Adjust the consistency by adding more oil if too thick.
Serving suggestions
Serve with crispbread or pittas.
Variations
Omit the lemon juice, zest and salt. Instead, add the rind of a quarter of a preserved lemon plus 2 tablespoons of the preserved lemon juice. Bulk recipe here!.
You can also cook the chickpeas in a pressure cooker - details here
See also
- A basic hummus recipe using a blender
- A selection of simple ways to vary your hummus intake!
- Hummus with sundried tomatoes
- Hummus with preserved lemons
- Hummus made in a Thermomix
- Another Thermomix hummus recipe
- A melted cheese and hummus bake
- A blog post on the health benefits of hummus + 8 recipes from Jen Reviews (NZ)
- A quick hummus recipe from the Beeb
- Wikipedia hummus article
Recipe review
Wonderful
4.5/5 This freezes and is just as good once defrosted, as it is when it's freshly made. Jerry, aka Chef (talk)
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