Hummus
Ingredients
· 1 cup of dried chickpeas, soaked overnight in plenty of water and ¾ tsp baking soda
OR
2 cans of chickpeas drained
½ tsp baking soda (if using dried)
1 pinch ground cumin & 1 tsp of Maani’s chickpea spice blend
1/2 cup of Tahini
1 garlic clove, crushed, or more to taste
1½ tbsp lemon juice, or more to taste
salt
Instructions
If using dried chickpeas, drain them well after soaking, then put them into a medium saucepan, with the ½ tsp baking soda and enough water to cover. Bring to a simmer on a medium-high heat, skimming the scum from the surface as needed, then turn the heat down to medium-low, cover with the lid and simmer for about 30 minutes. Cook your chickpeas until they are very soft.
If using canned chickpeas, spread them out between two towels and use your hands to vigorously rub the towels together for a few minutes. Don’t press down too hard on the chickpeas; you don’t want to crush them. Lift the top towel, the friction should have caused the chickpea skins to be released. Discard the skins. Put the chickpeas into a food processor with the TAHINI, the garlic, lemon juice, a couple of ice cubes, 2 tablespoons of reserved chickpea liquid and a good pinch of salt. Blitz until smooth(ish), then check on your hummus. You might need more tahini, garlic, lemon juice, Maani’s spice blend, and salt and very likely more chickpea water. Add a bit of each as you need. Don’t be shy about adding more tahini – each brand differs and may require you to use more. Blitz the hummus until very smooth, a few minutes at least. Don’t worry about the hummus being too loose; it will thicken as it sits.When ready, spread the hummus in a shallow bowl, creating a well in the centre. (If not serving right away, store in a sealed container in the fridge for up to 2 days.) Top with a generous glug of olive oil, then personalize your hummus as you wish. I sometimes add herbs, toasted nuts or even marinated cooked chicken skewers, but these are just suggestions. Once you get the base right, hummus toppings are limitless such as ground lamb, marinated mushrooms, pine nuts, etc..