Ultimate Hummus Recipe (including sesame-free option)
This hummus is well worth the effort! It’s given in big-batch quantities so you can make it at the weekend to have for lunchboxes and other meals throughout the week. Try halving or quartering the recipe if you want a smaller amount. If you quarter this recipe it will provide around 6 servings.
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Preparation time
10 min
Cook time
1 hr
Total time
70
Cuisine
Middle Eastern and Moroccan
Meal
- lunches
- sides-light-meals-and-salads
Servings
25
Ingredients
- 800g dried chickpeas, soaked for 1 hour (minimum) or overnight
- 2 tbsp bicarbonate of soda
- 8 cloves garlic, roughly chopped
- 400ml/500g tahini (if you need sesame-free then use sunflower seed butter instead eg Meridian, Indigo, Biona, Sun & Seed, Carley’s)
- 200ml olive oil
- 150ml water
- 200ml lemon juice
- Pinch cumin
- 2 tsp salt
Instructions
- Dry fry the chickpeas in the bicarbonate of soda for a couple of minutes, then cover completely with water.
- Bring the chickpeas to the boil then simmer until they are slightly soft but still with some bite – this will take around 30 – 60 minutes (you’ll need to keep checking to get the right texture as you don’t want the chickpeas to be slushy, more on the slightly firm side).
- The chickpea skins will float to the surface – after cooking, remove the chickpea skins and foam from the water. You might also need to peel a few more off – you’ll need to get your hands in there for this stage.
- Drain the water and leave the chickpeas to cool.
- Add all the ingredients to the blender or food processor and blend until smooth.
- Taste and add more salt if necessary.
Keywords
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