Yes, I may be more than a little biased. This is the best hummus, though. Tastes much nicer than the supermarket ones and feels so much more unctuous in the mouth.
If you have a pressure cooker, use it to cook the chickpeas for the absolute best results. If you don’t have a pressure cooker, buy one now (or use tinned chick peas)!
This quantity will serve 2 people as a generous main component of a meal, or 4 people as an accompaniment. We often double the recipe and freeze half for a quick second meal.
Ingredients
250 grammes dried chickpeas
2 tablespoons tahini
Zest and juice of 1 lemon (organic / without pesticides especially if you are using the zest)
2 tablespoons sesame seeds (if you have them)
1 garlic clove
100 to 300 ml of warm water. Use the cooking water from the pressure cooker if you cooked the chickpeas
Salt to taste (around 5 grammes)
Pepper to taste
2 more tablespoons of sesame seeds to top
Olive oil to serve
Method
Cook the chickpeas for 45 minutes in a pressure cooker with water, oil and salt according to the instructions for your cooker. A second cook for 15 minutes may be needed to break down the peas to a soft consistency.
Place all of the ingredients except the water and the extra sesame seeds into your large blender.
Turn on and add water until you reach the consistency you want. Too little and it will look dry, crumbly and stick to the roof of your mouth. Be bold and go for a wetter mixture. Also blend for longer than you might think to get a really smooth consistency. You could be blending for up to 10 minutes overall.
Pause regularly to try the mixture and adjust as you go.
Dress the hummus with olive oil. Toast the extra sesame seeds and sprinkle on top when you are ready to serve.
Serving
This makes a great meal combined with roasted seasonal vegetables and flatbreads (or other bread you have in the house right now).
