You’ll be surprised just how simple hummus is to make, yes, you have to remember to
soak the chickpeas overnight and yes, they take 1 hour and 30 minutes to cook, but they
don’t need minding, once cooked it’s only 10 minutes to finish the best tasting,
most economical and vegan hummus.
Serves 8-10
400g dried chickpeas, soak overnight
2 generous tablespoons tahini
3/4 cloves garlic, chopped
sea salt
1 teaspoon ground cumin
juice of 3 limes
olive oil to garnish
Rinse the chickpeas in cold water, place in a saucepan, cover with cold water, bring to the
boil, reduce the heat and simmer for 1 hour and 30 minutes or until very tender. Drain,
keeping some of the cooking liquid in case you need to thin down the puree. Process to
a smooth paste with tahini, garlic, salt, cumin and lime juice. If the puree is too thick add
a little of the cooking liquid. Taste for seasoning. Spoon into a serving bowl, drizzle with
olive oil. Serve with lots of good bread.
