You can do this…The big issue here is the dried chick peas. Yes, they are a little more work, but it is worth it. If you absolutely can’t get your head around it, jump down a step, and used tinned…they just bring that tinned taste and texture that I think you want to avoid.
You don’t have to soak the chickpeas overnight. If you think of it, it will save you a little time. Otherwise just put them in a saucepan with about 10x the volume of water to chick peas, and bring to a simmer NO SALT! It actually prevents them from cooking….
It will take about an hour at simmer to cook them from scratch, or less than half that if they’ve been soaked. The texture you are looking for is soft on the outside. There may still be a slight firmness in the centre. They will not be like they are from the tin. If you overcook them a little, don’t worry..the skins will be a bit mushy, but just drain them and proceed.
From here you will be blending them thoroughly. A food processor will be fine, but caution here about what you use. The Camel has burned out many stick blenders in the past..I mean burned out!
A pack of chick peas will make a lot of hummus, but here’s the rest of the recipe for a packet.
In the blending vessel you are using, add enough olive oil to cover the chick peas. If you want to make a lighter version, you can use fresh water for some of the liquid.
Add to this salt (it will absorb at least 2 tablespoons) to taste, and garlic. If you are using the roasted garlic from my recipe page, I would use 2 tablespoons of the paste. If you are using the Woollies/Coles Australian garlic paste, or fresh chopped, 1 tablespoon. You can add more to taste at the end if you like.
Add 1 tablespoon of cumin seeds…it’s always best to toast these for a minute in a dry, hot pan (if you burn them, start again!). You can add more to taste at the end. You can use powder if you need to, about half a tablespoon to start.
Add 2 tablespoons of fresh lemon juice at this stage. You will probably adjust afterwards. White vinegar is an ok substitute, but doesn’t wholly give you the profile you want. Lemon rind is optional, and a good one if you have the inclination.
Tahini is optional. You’ll use 1 tablespoon to start with, and probably add a little more later. I often substitute some sesame seeds (about 3 tablespoons) and a teaspoon of sesame oil.
Blend this very, very well. It does require adjustment afterwards. Some like their hummus quite acidic (me), others fairly plain.
The photo here is garnished with parsley and paprika, and a well of light olive oil in the centre. I prefer to garnish with more toasted cumin seeds.
Hummus will keeps for weeks in the fridge. Whilst it is great with bread, it’s also good with crudites (vegetable sticks).