Step by step
1
In a large saucepan or bowl soak 150gm chickpeas in cold water (at least 4 times the quantity of the dried chickpeas) for at least 12 hours – overnight is good. I like to change the water a few times to get rid of any impurities or odours produced by soaking to keep the flavour of the hummus clear.
2
Drain the chickpeas and rinse well. Transfer to a large saucepan with a lid. Cover with at least double the quantity of water to the chickpeas and bring to the boil. Simmer briskly for 2 hours, topping up the water as necessary. Some cooks salt the water, but I have never added salt to the soaking or cooking water. I don’t like any interference in the way the chickpeas are hydrated; I believe they soak up more water when they’re not salted.
3
After 2 hours, if the chickpeas have softened, add ¼ teaspoon of baking powder. (If not, continue cooking until they soften up more.) The baking powder helps soften the outer shell of the chickpeas to give a softer and creamier hummus without lumps. It also helps to soften the inner part of the chickpea. Cook for a further hour or until chickpeas start to break down but are not mushy.
4
Blend 5 garlic cloves in a food processor with 200ml water until very smooth. Pour through a sieve and keep the liquid, discarding the puréed garlic pulp. This method gives a smoother result with a gentler garlic taste.
5
Drain chickpeas. Reserve a few for garnish, and blend the rest in a food processor until they’re reduced to a smooth paste; this will take about 7 to 10 minutes. Add 400gm tahini, the reserved garlic water, a teaspoon of salt and a pinch of cumin and blend well, scraping sides occasionally and adding more water if necessary.
6
Transfer to a large bowl and whisk in 100ml lemon juice (be gentle; you don’t want to over-aerate the hummus and lose its dense consistency). Hummus will keep covered in the fridge for 5 days.
Heavenly hummus
Canned chickpeas never have quite the same flavour or silkiness, but simmering them for 20 minutes before blending improves their texture. Good dried chickpeas are the key; I use Kabuli chickpeas, from a grower in Toowoomba. Good tahini also makes a difference. I find hulled tahini creamier and less bitter than unhulled; the Durra brand is my favourite. To garnish, use olive oil, cumin, paprika, toasted pine nuts or chopped parsley, or make a meal of it with sautéed minced meat, or mushrooms and onion. Topping hummus with burnt butter makes for next-level lusciousness.