Not ANOTHER hummus recipe! The internet isn’t short of hummus that’s for sure. I fell into the idea of making this particular hummus after a sidelines chat with a dad at our sons rugby sessions. He owns a great deli that makes amazing smooth and very authentic Israeli hummus.
He wouldn’t part with his recipe ratios, but he did give me enough to go on. He also gave me these key important rules:
1. Don’t use canned chickpeas. Soak the chickpeas overnight and then slowly cook the them.
2. Don’t use oil to blend and loosen, but instead use the juice from the boiled chickpeas.
3. Make the hummus while the chickpeas are warm – this how you’ll get a smooth finish.
3. Keep it simple, stick to the traditions by just finishing with oil and paprika.
To make plenty of hummus (probably 4 shop size pot’s worth) try the following ingredients:
- 250g chickpeas
- 3 cloves of garlic crushed
- 1.5 tablespoons of tahini
- Juice of half to a whole lemon
- Around 300ml of water from the cooking process – but this will vary from batch to batch.
- 2 tablespoons of greek yoghurt – optional, I have made successfully both with and without
- Soak the chickpeas overnight in water. Then rinse well before cooking in water till soft. The water will need topping up and you need to keep checking on them. But it should take around 2 hours.
- Drain the chickpeas, but save the water.
- Add the crushed garlic (don’t be stingy if you like garlic, just go for it), half a lemon, greek yoghurt (optional) and then start pouring in the water while you blend.
- Taste, season and tweak as you need to for your own taste buds. I also think it’s best to walk away for a bit and leave all the flavours to settle in together and then re-taste.
- Try get some hummus eating action when it’s just been made. Generously drizzle with oil and sprinkle with paprika.
- Keep in an airtight container in the fridge.
Hummus is actually the Arabic word for chickpeas, which strictly speaking means you must have chickpeas in your hummus to make it a hummus at all. The varied alternatives out there are great, I’ll never turn down a quirky dip. However I do like the idea that this batch stayed close to the authentic ingredients and method.