Flattered to be asked by one of my co-weekend coffee sharers Gary Wilson. I’m posting our recipe for Hummus. A weekend staple for pre dinner drinks with crudite. A way of getting a round of raw veg such as carrots, celery and pepper into the boys….sadly the crisps always go first!
You’ll need a food processor and a pressure cooker for this recipe. The pressure cooker, removes the need for an overnight soak and reduces the cooking time from a good couple of hours and then some to 30 minutes.
- 200g dried chickpeas
- 750ml water
- 160ml tahini
- 60ml olive oil
- 60ml lemon juice
- 1 small clove of garlic, crushed
- ½ teaspoon sea salt
- ½ teaspoon ground cumin
- Pinch cayenne pepper (optional)
- Give the chickpeas a quick rince and a once over, taking out any dodgy looking ones.
- Place the chickpeas and water into the pressure cooking bowl.
- Pressure cook for 30 minutes (ours is set at 80kPa – suggest you experiment).
- When cooking has completed, release the pressure, drain the chickpeas, reserving 125ml cooking water, and let cool slightly.
- In a seperate bowl whisk together the tahini and olive oil.
- Process the chickpeas, lemon juice, garlic, salt, cumin, cayenne and reserved cooking water in a food processor until fully ground, should take roughly a minute depending on how smooth you like your hummus.
- Using a rubber spatula scrape down the bowl and give it another wazz.
- With the machine running, add the oil-tahini mixture in a steady stream through feed tube; continue to process until hummus is smooth and creamy and the oil has been mixed in, about 15-30 seconds
- Transfer hummus to a bowl, cover with plastic wrap and let sit for at least 30 minutes before serving.
We have frozen this and used another time, I couldn’t tell the difference although the boss could. Need to arrange a blind taste test!