Hummus

Ingredients

• 250 g dried chickpeas
• 180 g tahini
• 80 ml lemon juice
• 2 pieces garlic cloves
• 1 tsp bicarbonate of soda
• 0.5 tsp ground cumin
• 4 tbsp extra virgin olive oil
• 60 ml iced water
• 1.5 tsp salt

Steps

1. 1
   Soak the chickpeas overnight with half the bicarbonate of soda.
2. 2
   Drain, then cook them in fresh water with the remaining bicarbonate for 45-60 minutes — well past tender, until they crush to nothing between your fingers. Undercooked chickpeas are the single reason home hummus is grainy.
3. 3
   Skim off the skins that float to the surface as they cook.
4. 4
   Blend the garlic with the lemon juice and a pinch of salt and leave 10 minutes, then strain out the solids. This takes the raw burn off the garlic.
5. 5
   Blitz the drained hot chickpeas alone for a full minute, then add the tahini, lemon-garlic liquid, cumin and salt.
6. 6
   With the motor running, pour in the iced water and keep blending for 3-4 minutes. It will look too loose and then turn pale and fluffy.
7. 7
   Spread in a bowl, hollow the centre and pour in olive oil. Serve warm or at room temperature, never fridge-cold.