Legendary hummus

Updated at: Thu, 17 Aug 2023 07:04:31 GMT

Step 1

Tip 1: you can use canned chickpeas BUT not straight from the tin. Rinse them, then put them in a pan covered with cold water, add half a teaspoon of bicarbonate of soda, and boil them for 20 minutes until the skins are coming off and they are very very soft. Drain them and rinse in cold water, then put them in a bowl of cold water and remove as many of the skins as you can. A big slotted spoon is good for this. You can also rub them with your fingers and slip them off. Drain again and blend for ages. You're gonna add stuff to this later.

Step 2

Tip 2: the garlic tip! Use loads. LOADS. A whole bulb for a can of chickpeas. BUT here's the trick - in a small blender, blend the peeled cloves with the lemon juice (about 60ml, fresh ideally), then let it sit for 10-20 minutes. The acid takes the sting out of the garlic. Then push the mixture through a fine mesh sieve in order to remove as many lumps as possible. You'll get garlic scented lemon juice.

Step 3

Tip 4: weird science. Put quite a lot of tahini in a small bowl (probably about a third of a jar, I just eyeball it), and mix in the garlicky lemon juice. Instead of getting runnier, it will stiffen up. I don't know why. Add this mixture to the blended chickpeas and blend like fuck, for ages. Add plenty of salt.

Step 4

Tip 4: Ice ice baby! It's likely the mixture will be quite stiff. You'll be tempted to add water or the aquafaba from the tin. Don't! Add a couple of ice cubes. I don't know why, but it lightens and smooths out the mixture so it's waaaay creamier than if you just use liquid.

Step 5

I don't normally put olive oil in the mixture but I do like it on top.

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