Sun, 6 November 2022
INGREDIENTS:
125g dried chickpeas, soaked overnight
¹/4 teaspoon baking soda
100g tahini
1 small garlic clove, crushed
125ml ice-cold water
¹/² lemon, juiced
1 teaspoon sea salt
METHOD
1). Soak the chickpeas in plenty of cold water overnight.
2). Drain the soaked chickpeas and add to a large saucepan with the baking soda (this will help them to cook faster) and plenty of fresh water.
3). Bring to the boil, then reduce the heat and simmer for approximately 40 minutes, until soft. Check that the chickpeas are cooked by squashing one with a fork against the side of the pot – if it squishes easily, then they’re cooked.
4). Drain the cooked chickpeas and reserve some whole chickpeas for the top of the hummus. Mash the remaining chickpeas in the saucepan you cooked them in, leaving about half of the chickpeas whole. Stir in all the remaining ingredients.
5). Spoon the warm hummus into a bowl and make a well in the middle. Place the reserved whole chickpeas into the well, then drizzle a little oil on top and sprinkle with chopped fresh parsley and a pinch of paprika and ground cumin.
6). Serve with pita, pickles or salad and raw onion quarters.
To garnish:
Extra virgin rapeseed or olive oil
Chopped fresh parsley
A pinch of paprika
A pinch of ground cumin
Sat, 18 April 2026
Chef: Charlo Clarke
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