Recipe Index

Ingredients

• Base:
• 7 oz dried chickpeas, soaked overnight in plenty of water and ¾ tsp bicarbonate of soda OR 2 tins of chickpeas (28¼ oz), drained (17 oz)
• ½ tsp bicarbonate of soda (if using dried)
• 1 pinch ground cumin
• 4¼-5¼ oz tahini
• 1 garlic clove, crushed, or more to taste
• 1½ tbsp lemon juice, or more to taste
• salt
• Marinated mushrooms (optional):
• 1 garlic clove, peeled and crushed
• 2½ Tbsp olive oil
• 1 lemon – zest finely grated, to get 2 tsp, then and juiced, to get 2 tbsp
• ¼ oz thyme sprigs
• ½ tsp maple syrup
• 5 oz chestnut mushrooms, quartered
• 4¼ oz shiitake mushrooms, roughly torn in half
• 1 dried cascabel chilli
• 1 tbsp dill, roughly chopped
• ½ tbsp parsley, finely chopped
• Warm chickpeas and garlic (optional):
• 4 Tbsp olive oil
• 4 garlic cloves, peeled and thinly sliced
• 2¾ oz cooked chickpeas
• A pinch of paprika
• 1 tbsp parsley leaves, roughly chopped
• Salt
• Tahini and green shattah (optional):
• 2 oz tahini
• 1 garlic clove, peeled and crushed
• 1 tbsp lemon juice
• 3 Tbsp water, plus extra if needed
• 1 1/2 tbsp green shatta
• 2 tbsp olive oil
• ¼ oz pine nuts, well toasted

Method

1. For dried chickpeas, drain the overnight soak, simmer the chickpeas with the half teaspoon of bicarbonate of soda in water to cover by about 2 in for 30 to 50 minutes, salting the water and adding the cumin in the last 15 minutes, until the hummus chickpeas are very soft.
2. Shake the simmering chickpeas in their water with a slotted spoon so their skins loosen and float, and skim the chickpea skins from the surface of the hummus pot and discard them.
3. For tinned chickpeas, rub the drained chickpeas hard between two tea towels to friction off their skins, then simmer the peeled tinned chickpeas in salted water with a pinch of cumin for 15 minutes until the hummus chickpeas soften fully.
4. Drain the warm chickpeas over a bowl to save their water and blend them in a food processor with 4¼ oz of the tahini, the crushed garlic, the lemon juice, a couple of ice cubes and 2 tablespoons of the reserved chickpea water until the hummus turns smooth.
5. Taste the blended hummus and blitz in more tahini, garlic, lemon, salt or chickpea water as the mixture needs, working the hummus until it is very smooth and swirls softly.

Total: 0h 50m

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data