Hummus

Whether you call them chickpeas or garbanzo beans, this hummus recipe tastes best when using fresh-cooked ones but feel free to substitute canned beans.

To cook dry chickpeas

1. Soak 8 oz./225 g chickpeas in 1 pint/500 ml water overnight

2. In a pot, combine the beans, soaking liquid, an additional 1 pint/500 ml water, 2 oz./60 g onion (1/2 cup), 1 oz./30 g celery (1/4 cup), 1 oz./30 g carrots (1/4 cup), and 1Tb. garlic. Add a bay leaf and pinch of red chili flakes too

3. Simmer until the chickpeas are very soft

4. Cool the beans in the liquid

Hummus Recipe

1 lb./450 g Chickpeas cooked (about 2 cups), drain well but reserve liquid

4 oz./225 ml Tahini (about ½ cup)

2 oz/60 ml Extra virgin olive oil (¼ cup)

2 tsp. Garlic, minced

To taste Salt, freshly ground black pepper, and lemon juice

Method

1. In a food processor, combine the chickpeas, garlic, tahini, and olive oil

2. Puree the mixture until very smooth. The longer you process it, the smoother and lighter it becomes.

3. Adjust the consistency if it is too thick and dry with some of the cooking liquid

4. Taste and adjust the seasoning with salt, pepper, and lemon juice

5. To serve, place in a dish and garnish with a drizzle of olive oil, a squeeze of lemon juice, a dusting of paprika, and chopped parsley

*For a red pepper hummus add 4 oz. /120ml red pepper puree at step one

Variations

You can add different garnishes to this basic recipe including

• Slivered black olives

• Diced red pepper

• A dusting of smoked paprika

• Pine nuts

• Diced sun-dried tomatoes

• Chopped Mint

• Chopped dill

• A drizzle of harissa