Homemade hummus recipe

Ever wondered how do you make hummus or houmous? It’s easy! This delightful Middle Eastern dish gives you all the healthy benefits of chickpeas – which are a nutritional powerhouse of protein, fibre, vitamins and minerals – in a delicious dip that's great with crudities, or packed in pitta, spread on toast or dolloped on a jacket potato. Also perfect for picnics.

 


Ingredients

  •  500g dried chickpeas
  •  20g bicarb. of soda
  •  250g tahini
  • 50ml lemon juice
  • 3 teaspoons minced garlic
  • Salt/pepper to season.

Method

  1. Cover the dried chickpeas with twice the volume of boiling water the night before and add 15g of bicarbonate of soda.
  2. 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.
  3. Drain them off but keep the cooking liquor.
  4. 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.
  5. Toast the remaining chickpeas in a hot frying pan with just a touch of oil until they become crisp to the touch. Chill.
  6. 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.

Like this recipe? Why not try baking some bread to go with it, using our homeowners tried and tested recipes? After a more indulgent snack? Try Chris's Chipotle chicken grilled cheese sandwich recipe?  
You can find more of our
development chefs’ recipes here.

Recipe from Tony Lones, Senior Craft and Development Chef at Radish

Tony_Radish_McCarthy_Stone

Tony Lones is a 2020 finalist at the prestigious B&I StrEAT Food Awards – he also reached the finals last year. He became passionate about food after working on a fruit and vegetable stall while waiting for his exam results. He says, “I became more interested in food than my career choice, which was electronic engineering!

Radish are one of our brilliant catering partners and manage bistros at some of our Retirement Living PLUS developments. 

Find more development chefs’ recipes here.

Like this article? Subscribe to receive our weekly newsletter!