This has become a ritual in my own kitchen, the other being cashew cheese. What we don’t eat we put in the freezer. Making our own hummus has made everything in the shop so bland and pointless. If you have a great blender you have no excuse. Some simple things can be done before making, like soaking the chickpeas, only if you have to use tinned chickpeas we roast the garlic the day before, this is a personal preference as it gives smoother garlic taste. Remember to reserve some liquid when straining chickpeas, you will need some of for when you make the puree. Part of the reason why we keep hummus is because we eat a lot of wraps and for us this is an essential part of making any wrap.
Yield: a lot
500g dried chickpeas
Whole house garlic roasted whole
5 -7 Tablespoons tahini paste
80ml-100ml fresh lemon juice
4 Tablespoons parsley, chopped
40 -80ml olive oil
1 teaspoon salt
1 tsp cumin
1 tsp paprika
1/2 cup cooking liquid (maybe more)
Soak chick peas for 12 hours
boil 2 hours until very soft
reserve a 2 cups of cooking liquid just in case
blend all measured ingredients together to a smooth paste.
Check seasoning add fresh parsley at end
If you enjoy the taste of garlic add a little raw garlic when blending. I like the add some lemon zest for that extra lemon taste. Making hummus is very personal, you need to add and change what you enjoy.