This is a staple wonder paste at the B.H.K. I make hummus at least once a week and in my many experimentations with pulverized chickpeas, I can say that this is our fav.
It is nice and simple, lightly spiced and has the lovely sweetness of well-stewed onions. Not your conventional hummus and I don’t like to use loads of oil, I use the chickpea cooking juices and this makes the hummus lighter and lower in fats.
After tasting this recipe, the hummus from your local supermarket will seem salty and stodgy in comparison, and expensive!
We make a big batch that lasts us a few days.
Approx. 3500g dried chickpeas (soaked for a day, then cooked in slightly salted water on a low heat for at least an hour until tender. You can use canned, but their texture is not quite as good), 2 onions (organic if you can, finely chopped), 1 teas cumin, 1/2 teas coriander seeds, 1 teas paprika, 1 teas turmeric, 1 teas thyme, 1 teas rosemary, 2 cloves of garlic (finely chopped), 1 cup of olive oil, 1 big tbs dark tahini, zest and juice of 1 lemon (unwaxed of course!), s + p.
Good glug of oil in a frying pan, gently fry onions for 10 mins, season, then cover and lower heat. Do not colour, gently cook. Leave for 45 mins, stirring occasionally, then take off lid and add spices and herbs, cook for 15 mins more until golden and most of the juice has gone.
Take your cooked and cooled chickpeas and place them in a blender (you can do this by hand, but you need big muscles), add onions, garlic, lemon and tahini, season with s+p. You should add around 1 to 2 cups of the chickpea cooking liquid here, use more later to make smoother.
Begin to blitz, adding a steady stream of olive oil as you go. Stop regularly, taste, adjust seasoning, add more lemon, spice, s+p etc, get it just right for you. Remember that the flavours will come together when left in the fridge for a while, getting more intense, also the texture will stiffen so make it a little runnier. A splash of water or chicpea stock is recommended to lighten your hummus. You know how you like it! I like to be able to taste the lemon and tahini over the spices.
On anything! Warm pitta of course, I normally finish it with another glug of olive oil and a dusting of paprika, maybe some sesame seeds if you’re feeling flash.
We regularly have it as a side with a main dish, it adds great richness and creaminess to anything it touches, especially when added to stews (normally just before serving).
The mighty Garbanzo (U.S.), Giggle bean (Germany) and Chick pea (other places) is a super legume. It is incredibly versatile, makes great flour and very good for us. What a natural beaut!
Chick peas are full of fibre, they actually lower our cholesterol and are full of antioxidants. They are colon friendly having a lot of insoluble fibre. Love your colon!