Homemade hummus recipe
Ever wondered how do you make hummus? It’s easy with the McCarthy Stone hummus recipe.
For the hummus
- 500g dried chickpeas
- 20g bicarb. of soda
- 250g tahini
- 50ml lemon juice
- 3 teaspoons minced garlic
- Salt/pepper to season
- Cover the dried chickpeas with twice the volume of boiling water the night before and add 15g of bicarbonate of soda.
- The next day drain and rinse the chickpeas and place into double the volume of cold water. Add the rest of the bicarbonate and bring to the boil. Gently simmer for 2-3 hours or until they are very soft and easy to pulse. Add more water if necessary.
- Drain them off but keep the cooking liquor.
- Now add 90% of the chickpeas to a food processor along with the Tahini, minced garlic, lemon juice and salt. Blend until very smooth, then add a little of the cooking liquor until you are happy with the consistency. Leave to cool and then refrigerate until required.
- Toast the remaining chickpeas in a hot frying pan with just a touch of oil until they become crisp to the touch. Chill.
- To serve spread in a circular motion to your platter/bowl, dress with a drizzle of good olive or virgin rapeseed oil and then top with your toasted chickpeas.
- You can also use a little Zaatar or toasted cumin seeds to garnish, along with chopped flat parsley and mint.