A cheese plate staple and Middle Eastern cuisine icon, who doesn't love a good hummus? Next time you are in need of an afternoon chickpea dip fix, don't head to the shops; make your own instead. Simple and tasty, the legends at Kepos Street Kitchen have the most delectable recipe that you'll want to whip up straight away.
Side note: This recipe features in Kepos Street Kitchen's popular cookbook Falafel for Breakfast: Modern Middle Eastern Recipes for Any Time of the Day From Kepos Street Kitchen. If you love Middle Eastern fare you'll want to pick up a copy!
Makes approximately 1 kg
- 150g dried chickpeas
- ¼ teaspoon baking powder
- 5 cloves garlic, peeled
- 400g raw tahini
- 1 teaspoon salt
- Pinch of ground cumin
- 100ml lemon juice
- In a large saucepan or bowl soak the chickpeas in cold water (at least 4 times the quantity of the dried chickpeas) for at least 12 hours – overnight is good. Change the water at least twice during the process.
- Drain the chickpeas and rinse well. Transfer to a large saucepan with a lid. Cover with at least double the quantity of water to the chickpeas and bring to the boil. Cover over medium heat with the lid on for 2 hours, topping up the water as necessary.
- After 2 hours, if the chickpeas are soft enough, add the baking powder. (If not, continue cooking until they soften up). Cook for a further hour or until the chickpeas start to break down but are not mushy.
- Put the garlic in a food processor (don’t use a stick blender) with 200 ml water and blend to a very smooth consistency. Put through a sieve and keep the liquid, discard the pureed garlic.
- Drain the chickpeas. Put them in the food processor and blend to a smooth paste; this will take about 7 to 10 minutes. Add the tahini, reserved garlic water, salt and cumin and blend well, scraping down the sides occasionally and adding more water if necessary. Transfer to a large mixing bowl. Add the lemon juice and gently whisk in (you do not want to over-aerate the hummus and lose the dense consistency).