Everyone loves hummus and — if you make your own using dried chickpeas — it’s a cheap snack that goes a long way. This recipe makes enough to feed a crowd. I also like to make it and divide it into small pottles for the freezer so we can pull it out when we need it for school lunches.
- Cover the chickpeas in plenty of cold water (at least double their volume) and leave to soak overnight.
- Drain and boil in plenty of fresh water in a large saucepan for an hour and a half or until they are tender. Drain and reserve some of the cooking liquid.
- For a smoother hummus you can remove the skins, as follows. (Proceed to step 4 at this point if you prefer not to). Place the chickpeas into a bowl and cover with cold water. Rub the chickpeas and some of the skins will loosen and come to the surface. You can squeeze the chickpeas and the skins will pop off fairly easily but it’s labour intensive! Discard the skins and place the chickpeas into the food processor.
- Place all ingredients into a food processor with the chickpeas and whizz until smooth-ish. You can use more or less garlic, lemon juice, salt and tahini to suit your taste and the cumin is totally optional.
TIP: To make it a little special mix some olive oil with some cumin and smoked paprika and drizzle it over the top just before serving. Add toasted sesame seeds or nuts or some fried onions.