Well, it wouldn’t be a true recipe website, without the hummus recipe. This is a trusted simple recipe, that will take some time but will bring you the best results for hummus. To have a proper hummus recipe we need to first know how to cook chickpeas.
This is the smoothest, creamiest hummus recipe I have and it comes down to only a couple of simple tricks which we will share of course.
It all starts with the chickpeas…..
OTTOLENGHI CHICKPEAS
It is always best to buy dry, soak them and then boil them in a little bicarbonate of soda. This will break down the skins from the chickpea and make them easy to peel. This is the true secret, time-consuming as it may be, is to remove the skins from the chickpeas.
Ingredients:
- 500g Dried chickpeas (Garbanzo beans)
- 1 tsp baking soda
- 7 cups of water
Method:
- Add the chickpeas to the water and soak for 12 – 24 hours without the baking soda.
- Drain the water from the chickpeas. Add the chickpeas to a large potю Cover with water and add the baking soda and boil for 1 hour. Keep checking to ensure that the water does not boil over the edge, as this will make a mess. You will see white foam on the top of the water. Remove it with a slotted spoon and throw away.
- Drain the water out once they are cooked and fill the pot up with cold water and cooked chickpeas. Rub them together in your hands like your washing your hands and you will see that the skins will start coming off. Using a slotted spoon, keep skimming the top of the water to remove the skins and keep repeating this until you don’t see any more skins coming off. This in total will take you about 30 minutes.
This will remove all those lumps you usually get in your hummus and leave you with something so creamy and so much better than the store-bought stuff.
Let us know if you have the same results, or if you get any cool ideas about how to flavour up your hummus.
Send to us photos of your creation and tag us on social media @cravemonkeypl (Twitter, Instagram, Facebook).
