Hummus

A classic Middle Eastern chickpea dip

SERVES 10
TIME TO MAKE 2+ hours
MEAL TYPE Lunch
SERVES 10
TIME TO MAKE 2+ hours
MEAL TYPE Lunch

Method

  1. Soak the chickpeas overnight in cold water
  2. Drain the chickpeas
  3. In a large pot cover the chickpeas in water, add a teaspoon of baking soda and bring to the boil
  4. Simmer chickpeas for approximately 1 hour or until the chickpeas are soft
  5. Drain retaining the cooking liquid
  6. In a food processor while the chickpeas are still hot blend all listed ingredients until smooth.
  7. To get the hummus extra smooth pass it through a mouli

 

Tip

To serve spread out on a plate and sprinkle with paprika.  Drizzle with a little olive oil as well if you choose.
For a convenient snack keep small containers of hummus in the freezer

  • 100 g
    dried chickpeas
  • 50 g
    tahini
  • 45 ml
    lemon juice
  • pinch 
    ground cumin
  • pinch 
    ground pepper
  • pinch 
    smoked paprika
  • 45 ml
    cooking liquid , from chickpeas
Per serve
  • Energy
    202kJ
  • Total Fat
    2.9g
  • Saturated Fat
    0.4g
  • Total Carbohydrate
    2.8g
  • Sugars
    0.2g
  • Sodium
    56mg

Method

  1. Soak the chickpeas overnight in cold water
  2. Drain the chickpeas
  3. In a large pot cover the chickpeas in water, add a teaspoon of baking soda and bring to the boil
  4. Simmer chickpeas for approximately 1 hour or until the chickpeas are soft
  5. Drain retaining the cooking liquid
  6. In a food processor while the chickpeas are still hot blend all listed ingredients until smooth.
  7. To get the hummus extra smooth pass it through a mouli

 

Tip

To serve spread out on a plate and sprinkle with paprika.  Drizzle with a little olive oil as well if you choose.
For a convenient snack keep small containers of hummus in the freezer