Hummus

Flattered to be asked by one of my co-weekend coffee sharers Gary Wilson.  I’m posting our recipe for Hummus. A weekend staple for pre dinner drinks with crudite. A way of getting a round of raw veg such as carrots, celery and pepper into the boys…​.sadly the crisps always go first!

You’ll need a food processor and a pressure cooker for this recipe.  The pressure cooker, removes the need for an overnight soak and reduces the cooking time from a good couple of hours and then some to 30 minutes.

 

Ingredients

  • 200g dried chickpeas
  • 750ml water
  • 160ml tahini
  • 60ml olive oil
  • 60ml lemon juice
  • 1 small clove of garlic, crushed
  • ½ teaspoon sea salt
  • ½ teaspoon ground cumin
  • Pinch cayenne pepper (optional)

method

  1. Give the chickpeas a quick rince and a once over, taking out any dodgy looking ones.
  2. Place the chickpeas and water into the pressure cooking bowl.
  3. Pressure cook for 30 minutes (ours is set at 80kPa – suggest you experiment).
  4. When cooking has completed, release the pressure, drain the chickpeas, reserving 125ml cooking water, and let cool slightly.
  5. In a seperate bowl whisk together the tahini and olive oil.
  6. Process the chickpeas, lemon juice, garlic, salt, cumin, cayenne and reserved cooking water in a food processor until fully ground, should take roughly a minute depending on how smooth you like your hummus.
  7. Using a rubber spatula scrape down the bowl and give it another wazz.
  8. With the machine running, add the oil-tahini mixture in a steady stream through feed tube; continue to process until hummus is smooth and creamy and the oil has been mixed in, about 15-30 seconds
  9. Transfer hummus to a bowl, cover with plastic wrap and let sit for at least 30 minutes before serving.

We have frozen this and used another time, I couldn’t tell the difference although the boss could. Need to arrange a blind taste test!

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