I was recently reading a discussion about home-made hummus and what constituted the perfect result. I realised that I was unable to contribute very little to the discussion as I do not usually measure any of the ingredients as it is all done by taste.
When I made another batch I was careful to measure the ingredients and write down the method and here it is.
1 1/2 cups dried chickpeas
3 cloves garlic (roasted)
1 large lemon (zest and juice)
60ml olive oil
1 teaspoon salt
1 teaspoon smoky paprika
1 teaspoon cumin
1/2 teaspoon chilli powder
1 heaped tablespoon peanut paste
Cover the chickpeas with 4 cups boiling water and soak for 4 hours. Drain chickpeas, place in saucepan and add fresh water. Bring to the boil and simmer for 2 hours or until tender. Drain chickpeas and place in blender/food processor with garlic, lemon juice, lemon zest and oil and blend until smooth. Add spices and peanut paste and blend. If mixture is too thick add a little water or more oil/lemon juice if you prefer.
NOTES: I always roast the garlic as I found the flavour is sweeter and more subtle. I use about 1/4 cup lemon juice which is the yield from 1 of our lemons. The peanut paste is used instead of tahini which I do not particularly like. I use one made from freshly ground peanuts with no additives. The salt is important to release the other flavours. I use pink Himalayan salt. Although I make my hummus using dried chickpeas you could also use canned chickpeas. You would probably need 2 cans for the quantity in the recipe.
There is no right or wrong way to make hummus – it really is a matter of personal taste.
Do you make hummus? Any personal tips or tricks?