The Master of DIY ... Who showed us that anyone can do anything from scratch.
The Best Hummus Recipe
250g dried chickpeas, rinsed and soaked in double their volume of water overnight 1 tsp bicarbonate of soda 2 tsp cumin seeds 1 scant cup light tahini paste (scant is a fancy word for just less than a cup) 1 garlic clove Juice from 1 lemon (about 4 tbsp) 1½ tsp salt 100ml ice-cold water Olive oil, to serve 1. Drain the soaked chickpeas and place in a medium pot over medium heat. Add the bicarb and stir constantly for about three minutes. I don’t know what this does, but trust me it works. Maybe it is science. 2. Add 1.5 litres of water and bring to the boil. Skim the foam and chickpea skins that float to the surface. The cooking time will vary depending on your chickpeas so check them after 20 minutes. They should break apart easily when squeezed between your fingers. They can take up to 45 minutes to cook. 3. Meanwhile, place a small pan on a medium to high heat. Add your cumin seeds and toast them for about three to five minutes or until they smell fragrant. Grind them into a powder using a pestle and mortar. (You can also just use already ground cumin.) 4. Drain your chickpeas and place them in a food processor along with the tahini, garlic, lemon juice, cumin and salt. Process until nice and smooth, scraping down the sides with a spatula. 5. With the motor still running, drizzle in your iced-cold water until you get a really smooth, creamy consistency. Keep going for a few minutes. Taste and adjust the seasoning. Allow to settle for about 30 minutes before serving with a drizzle of olive oil.