This is an adaptation of a recipe for hummus by Felicity Cloake from her series "How to make perfect ..." I found it tastes delicious without the bicarbonate of soda and just put all the ingredients in the blender. The word "Hummus" originates from the Arabic for chickpeas. Traditionally an Eastern Mediterranean dip, there are as many recipes for this dip as there are ways of spelling it. It can be served with pitta bread, flatbreads or crudité or as an accompaniment to a meal.
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- 200g dried chickpeas
- 6 tablespoons tahini
- Juice of 1 or 2 lemons
- 3-5 cloves garlic, crushed
- Pinch of cumin
- Salt, to taste
- Olive oil, to top
- Soak the chickpeas in water for 24 hours.
- Don't rinse the chickpeas but cook them in their soaking water in a pressure cooker 30 minutes.
- Quick release the pressure and remove the lid. Leave to cool in the cooking liquid.
- Transfer the chickpeas with a draining spoon to the blender bowl, reserving the cooking liquid.
- Add all the other ingredients and blend well. Add some of the cooking liquid and blend to form a smooth paste.
- Taste for salt, garlic and lemon juice, adding more as and if necessary.
- Sprinkle top with sweet paprika and drizzle over some olive oil.
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