Hummus is probably is one of the worst examples of cultural appropriation that I’ve seen. Instead of a smooth rich tasting dip we instead (at least in the UK) have a thick chunky paste that is bland.
So what do we do about that. Two things:
1. Peel the chickpeas– Easier than it sounds. Simmer for 15 minutes with bicarbonate of soda and water. Then the skins come easily off by rubbing them between your fingers. It is easy to remove the skins as they float in the water. This makes the Hummus smooth.
2. Ingredients- Use fresh garlic and good quality oil. I use a cold pressed rapeseed oil which is my preference for flavour however to keep it traditional use a good quality extra virgin olive oil.
Time: 30 minutes
Difficulty: Take your time
240-270g/8.5-9.5oz of Cooked Canned Chickpeas (around one can)
1 teaspoon of Bicarbonate of Soda
1-2 cloves of Garlic
35g/1.2oz of Tahini
35g/1.2oz of Olive Oil or good quality Rapeseed Oil
30g/1oz of Lemon Juice
1. Bring a pan of water to the simmer and add the bicarbonate of soda and the chickpeas. Simmer for 15 minutes.
2. Drain the chickpeas and add cold water. Leave to cool.
3. With your hands gently rub the chickpeas to remove their skins. The skins can be removed from the pan by removing the water as they float in the water. Repeat this until as far as possible all skins are removed. Drain the chickpeas.
4. Add the chickpeas and all the remaining ingredients to a food processor or blender. Blend until smooth.
6. Salt to taste and add more lemon juice, oil or tahini to taste.
7. Serve with extra oil drizzled on top.