sharing recipes from one generation to the next
I have never ever tasted a commercial hummus which matches a homemade dip for flavour and texture. Some are bland, some leave you with flatulence, some are “tinny”, while a homemade hummus made with freshly prepared dried chick peas will be creamy and nutty, with a pleasant lemony tang, a well rounded garlicky finish and leave the the peppery aftertaste of extra virgin olive oil on your palate. Dried chick peas are cheap and once soaked and cooked and can be used in soups, salads and curries or are great as a healthy snack. They have a nutty flavour, but should be well cooked to avoid digestive issues. Be sure to chop the garlic before adding it to the processor. I had a very embarrassing incident many years ago when a business associate of my husbands whom we were entertaining and hoping to impress scooped a whole unprocessed garlic clove onto a cracker, then into his mouth, chomp! I learned that lesson the hard way!
To prepare dried chick peas, pour boiling water over your chosen quantity of chick peas ( 1 cup for this recipe ). Allow to soak overnight. Drain the chick peas, put in a saucepan and add about four times the volume of water. Bring to the boil, reduce to a simmer, cover and cook for 1 1/2 hours, ensuring that the chick peas are completely covered in water the entire time. Drain and rinse the chick peas, they are now ready to use. Leftover cooked chick peas can be frozen for future use.
1 1/2 cups cooked chick peas
1 large clove garlic, finely chopped
1/4 cup extra virgin olive oil approx
1 lemon, juice only
1 teaspoon sea salt approx
Salt and pepper
Optional 1 tablespoon tahini
Blitz the garlic clove and chick peas until well chopped. With the motor running add the lemon juice (tahini) and enough olive oil to make a thick cream. Season to taste with salt and pepper.