Cup of dried chickpeas – soak overnight, (roughly 5 times more water to chickpeas)
Next day, drain and rinse, add fresh water, add salt
Bring to boil & continue to boil for 10 mins,
Reduce heat & leave to simmer for 80 mins until soft
Or INSTEAD OF ABOVE STEP
Use 1 tin of drained chickpeas – for a distinctly better flavour use ORGANIC CHICKPEAS, reserve a little of the water to improve the consistency of the hummus if needed.
In a food processor add;
Basic Recipe;
Tinned or cooked Chickpeas
Olive oil (approx 1/3 a cup) (add little by little until you get the required consistency)
Salt (I use sea salt), good few twists
Juice of 1 lemon
Tahini 1/3 a cup of tahini (ie sesame seed paste available in any good supermarket), can be omitted if you have a nut allergy
Water or chickpea water – add small drizzles to get a smoother creamier consistency if the mixture is too dry. You are aiming for a smooth creamy consistency hence why you only add a little water at a time
Above is the basic recipe you can add any flavour you like; Taste the basic recipe first and then experiment with flavours you like
Blend to a smooth consistency
Tip: add more olive oil if too dry or a little water, a tbsp at a time
I eat with raw veg sticks; try carrot sticks, cucumber, peppers, sugar snap peas, celery, you’d be surprised how filling it is.
Experiment with the food you like
Enjoy!!