RECIPE VIDEO: How to Make Authentic Hummus
500g Dried Chickpeas
1 tsp Baking Soda
2 Garlic Cloves
2 Tsp Salt
1 Large Lemon
1/2 Cup Cold Water
A Handful of Fresh Herbs (parsley or coriander are best)
Olive Oil for Drizzling
Place the chickpeas in a bowl, cover with water and set aside for 12 hours. (The chickpeas will soak up the water so make sure you keep an eye on it and top it up if needed.) Drain and rinse the chickpeas.
Place them in a saucepan with water and the baking soda, and put them onto simmer for 1 hour.
When ready, drain the water from the saucepan and gently rinse the chickpeas in boiling water to wash away the remaining baking soda.
Set some aside for the topping and add the rest to a processor (when hot) and process for a few minutes. They should be lovely and soft, so very easy to process.
Once they have become a paste, add the garlic, salt and lemon, and process again until they are all mixed in.
Now set aside about 2 tbsp of tahini (for the topping) and add the rest to the mixture and process.
Gently add the 1/2 cup of water and process until everything is combined. This will make the hummus a much softer consistency. If you prefer it even softer then keep adding water a splash at a time until you get your prefered consistency.
Your hummus is ready to plate up.
Place on a plate (one portion worth, don’t worry you can freeze the rest) and make a dip in the centre using the back of the spoon. Pour the rest of the tahini in the middle and add the chickpeas that you set aside on top. Drizzle with good olive oil, add some fresh herbs (traditionally parsley but some people like coriander) and sprinkle some smoked paprika on top.
With the remainder hummus, we recommend dividing it into portions, saving it and freezing.
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