Basic hummus

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250g dried chickpeas
1 tsp bicarbonate of soda
270g light tahini paste
4 tbsp lemon juice
4 garlic cloves, crushed
100ml ice cold water
salt

Our basic hummus recipe is super-smooth and rich in tahini, just as we like it, and can be kept in the fridge for up to three days and used simply spread over a plate, drizzled with olive oil and eaten with a pita or bread. However, the two recipes that follow it turn hummus into an altogether different thing, an exciting centrepiece of a seriously substantial meal, as it is mostly enjoyed in Jerusalem. If you prefer to stick to the basic recipe, you can vary it by folding in cooked and crushed chickpeas thus adding texture, adding some ground cumin and adjusting the amount of lemon juice and tahini to suit you.

Serves 6

(p 114, Jerusalem)

Method

The method for this recipe is available in the book Jerusalem, available to buy here.
Jerusalem |
£27.00

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  • Shop Delicious but very thick?
    (20/08/2014) I tried this yesterday. I found the taste delicious, even more a day after. Nevertheless, compared to the one I usually buy in a supermarket, my hummus came up with a very thick texture. Is this normal or did I make a mistake? At any rate the whole book is amazing, I highly recommend it to anyone.