Hummus Recipe Using Dried Chickpeas

Using warm to hot chickpeas makes it possible to process a softer texture that will then stiffen to a nice spreadable paste. Add salt and pepper to taste. Bring chickpeas to boiling then simmer about 1 2 hour until tender.

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In a or food processor purée the chickpeas with the garlic tahini lemon juice and olive oil until the hummus is smooth.

Hummus recipe using dried chickpeas. Cut 1 lemon in half remove any. Check the texture and thickness of the hummus. Dried chickpeas guarantees the best flavour.

Drain the chick peas and let them cool until they come to room temperature. Ottolenghi uses 1 tbsp bicarb per 500g dried chickpeas. After the same soaking period as roden s his chickpeas take a quarter of the time to.

While the food processor is running slowly pour in the water. Of course you can use canned if you prefer but we urge you to try this method at least once. Chickpeas in a strainer or colander and rinse thoroughly.

Let stand until cool enough to handle. Add a few tablespoons of the cooking water if necessary to thin the hummus to the desired consistency. Drain chickpeas reserving liquid.

Let drain again while you do the other prep. 1 tbsp in the soaking water and the rest in the pan. This hummus recipe is worth the extra effort.

Transfer to a bowl. Start by prepping all of your ingredients. Using a food processor pulse the chick peas lemon garlic cloves and tahini.

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