Hummus by Ghislaine
 
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250g dried chickpeas (or 500g cooked chickpeas approx.) 1 teaspoon bicarbonate of soda 2 tsp of salt 4-5 cloves garlic 100g lemon juice ½ tsp fine salt 1/4 tsp ground cumin 250g middle eastern tahini paste 140g aquafaba (chickpeas cooking liquid) Optional garnish : olive oil, zaatar, sumac or fresh parsley leaves or chives |
As for any recipe, the outcome depends on good ingredients.
For hummus, you will need to use slightly overcooked chickpeas.
The best way to achieve such a result is to overcook soaked dried chickpeas & use the cooking liquid in the hummus recipe.
Preparation
Step 1 - soak the chickpeas twice
This step is key, soak 250g of chickpeas overnight. Place the chickpeas in a large pan, cover with water and add 1 tsp of
bicarbonate soda.
The following day, rinse well. Soak in clear water for another hour.
Drain the chickpeas, rinse well & cover with water, bring to the boil for a couple of minutes. Skim the foam.
Step 2 - cook the chickpeas
Drain the chickpeas & rinse well. Return to the pan, cover with water, add 2 tsp of salt, lock the lid of the pressure cooker.
Once the valve rotates, cook for a further 50 minutes. (they need to be slightly overcook, nearly falling apart to make a very smooth hummus).
Leave the chickpeas to cool in the cooking water. Save the cooking water. Drain with a sieve above a bowl to collect the cooking water (aka aquafaba).
Step 3 - blend the hummus
Peel 4-5 cloves of garlic, slit & remove the central part (the germ) & place in the thermomix bowl, add 100g lemon juice,
½ tsp fine salt, 1/4 tsp ground cumin, 250g tahini paste, 140g aquafaba (chickpeas cooking liquid).
Blend speed 8 for 1 minute. Open the lid & scrape the sides of the bowl. Blend for a further 2 minutes speed 7,
using the spatula in the hole of the lid, stir the paste down back onto the blades. Check the consistency, you may want to
add a couple of table spoons of aquafaba & process further.
Transfer to a shallow serving dish & garnish with a drizzle of olive oil and some zaatar or sumac or fresh parsley leaves or
chives. Serve at room temperature!
You may want to save some in little glass jars, leaving a gap at the top for expansion and level out the surface & cover with olive oil & freeze for later use.
The remaining cooking water can be return to the pan & cooked further to reduce and the resulting aquafaba is a wonderful
white egg replacer which can be whipped to use in meringue, dacquoise etc.