CLASSIC HUMMUS
Serves: 4-6
 
INGREDIENTS
For the hummus:
  • 125g dry chickpeas (or 300g boiled chickpeas)
  • ½ teaspoon bicarbonate of soda
  • ⅔ cup tahini
  • 2-3 cloves of garlic, minced
  • 2 tablespoons lemon juice
  • Salt, to taste
For serving:
  • 1-2 tablespoons extra virgin olive oil
  • ¼ cup chopped parsley
  • A sprinkle of paprika
INSTRUCTIONS
If using dry chickpeas:
  1. Thoroughly rinse the chickpeas and cover them in cool water at least twice their volume. Leave to soak overnight. Drain the chickpeas the next day.
  2. Place the drained chickpeas in a medium saucepan with half a teaspoon of bicarbonate of soda and cook, stirring constantly for about 2-3 minutes.
  3. Add around 1 litre of water to the pan and bring to a boil. Cook for around 25 minutes, skimming the skins and foam that float up to the top. When cooked, the chickpeas should be soft and will break apart easily with your fingers. Drain.
To prepare hummus:
  1. Transfer the boiled chickpeas to a blender or food processor and blend until it forms a thick paste, about 2 minutes.
  2. Add the tahini, garlic, lemon juice, and salt and blend again for 2-3 minutes.
  3. Add around ¼ cup of ice cold water to the blender and blend for another minute or so, until the hummus is creamy (you might need a bit more depending on the consistency you desire).
  4. Taste and adjust the seasoning as required. Let the hummus sit for about 30 minutes before serving.
  5. Serve with a drizzle of olive oil, some paprika, and chopped parsley.
*Note:
Good quality tahini is available quite easily at most world food stores in India and online. If you can’t get your hands on store-bought tahini, blend toasted white sesame seeds with olive oil to make your own.
Recipe by Sprig & Vine at http://sprigandvine.in/classic-hummus/